This Japanese fried rice is similar to our Philippine fried rice. If you grew up in the Philippines you definitely have fried rice in your life which your mother has prepared for you.
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Yes it’s the typical leftover rice from last night that she will prepare on a weekend morning the aroma of garlic that she have to toast in the pan with a little oil and break the leftover rice especially if it came out from the refrigerator then it will be served with a sunny side up egg and fried fish or longganisa together with a hot cup of coffee. Ooops did you just imagine how is it served calling everyone in the dining table.
In other parts of asia they also have their own versions of fried rice. In Singapore fried rice uses long grain kind of rice with green peas and eggs then there’s this episode of fried rice in China from Ugly Delicious also I happily stumble with this Japanese fried rice recipe on instagram but for this recipe I did not use Japanese rice which is shorter in grain and sticky with this chewy feeling.
Although I love Japanese rice and its my pantry staple even if I’m not making Sushi. For this recipe I use Thai’s Jasmin rice. I made this simple recipe for working adults like me this Japanese fried rice can be stored in a container and eat up after work instead of buying food outside saves time and money.
Japanese Fried Rice
Here’s the recipe:
- Cooked rice – crumbled/ left over rice is better
- 2 tbsp Canola oil
- 1 Onion diced
- 2 Garlic cloves minced
- 1/2 cup Corn kernels
- 1 tbsp Soy sauce
- 1 tsp Salt
- 1/2 tsp black pepper
- 1/2 tbsp Sesame oil
- 1 Carrot chopped
Instruction:
- Break apart rice in a bowl
- Heat pan add oil, onion, garlic, carrots stir for 2-3mins
- Add rice, soy sauce, and black pepper – mix well on high heat continuously to avoid sticking
- Feel free to add soy sauce / salt depending on your taste
- Finish with sesame oil and mix well
- Garnish with sesame seeds and spring onion (optional)
Japanese Fried Rice
Ingredients Needed
- Cooked rice – crumbled/ left over rice is better
- 2 tbsp Canola oil
- 1 Onion diced
- 2 Garlic cloves minced
- 1/2 cup Corn kernels
- 1 tbsp Soy sauce
- 1 tsp Salt
- 1/2 tsp black pepper
- 1/2 tbsp Sesame oil
- 1 Carrot chopped
Instructions
- Break apart rice in a bowl
- Heat pan and add oil, onion, garlic, carrots stir for 2-3mins
- Add rice, soy sauce, and black pepper – mix well on high heat continuously to avoid sticking
- Feel free to add soy sauce / salt depending on your taste
- Finish with sesame oil and mix well
- Garnish with sesame seeds and spring onion (optional)
I like how this recipe is not so complicated and doesn’t consume so much time. Since adapting a plant-based diet I learned to cook more and explore different condiments and spices. Especially in using Sesame oil and incorporating more vegetables into my cooking.
If you are looking for dairy free desserts check out my articles here and try making your own recipes
Nice