Easy Japanese Fried Rice Recipes

YAKIMESHI (JAPANESE FRIED RICE)

Steps:

• Use your hands to crumble the rice.
• Heat a frying pan over medium-high heat until hot and then add the vegetable oil, swirling to coat the pan.
• Add the egg and let it bloom for a few seconds before quickly scrambling them.
• Add the crumbled rice to the egg before it's fully cooked and use a spatula or wooden paddle to break up any clumps of rice or egg.
• Add the ham, and toss to distribute evenly.
• Sprinkle the salt and pepper evenly over the rice and continue tossing until the rice doesn't stick together.
• Drizzle the soy sauce along the rim of the pan and then quickly toss the rice to coat it evenly.
• Finish by adding the sesame oil and scallions and toss to combine.
• To serve the Yakimeshi, you can press the rice into a bowl to mold it into a perfect dome.

EASY JAPANESE FRIED RICE

Steps:

• Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender and liquid has been absorbed, 15 to 20 minutes.
• Remove from the heat, stir in 2 tablespoons butter, and let cool to room temperature, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Add eggs and scramble, stirring often to chop chunks of egg into small bits with a spatula.
• Place rice in a large mixing bowl, add eggs, and toss together.
• Melt remaining 2 tablespoons butter in a large frying pan over medium-high heat. Dump rice mixture into the hot pan. Add sesame seeds, 2 tablespoons soy sauce, salt, and pepper. Cook, stirring often, for 8 minutes.
• Taste and add more butter or soy sauce as desired. Serve.

HIBACHI-STYLE FRIED RICE

Steps:

• Heat a wok or non-stick skillet over medium-high heat; add olive oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.
• Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes. Add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.