The Chef

Restaurants

Meals

Drinks

Restaurants›Nagomi Japanese Restaurant›Fried Rice Recipe

Fried Rice Recipe

Name: Nagomi Japanese Restaurants FRIED RICE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 cups long-grain cooked rice (preferably day-old); 2 count large eggs; 1 tbs neutral oil (e.g., canola or vegetable) for scrambling eggs; 1 tsp sesame oil (for finishing); 2 tbs vegetable oil (for stir-frying); 1 tbs unsalted butter (optional, for flavor); 0.5 count yellow onion, small, finely diced; 2 tsp garlic, minced; 1 tsp fresh ginger, grated; 1 count carrot, small, diced into small cubes; 0.5 cups frozen peas (thawed) or fresh peas; 3 count scallions (green onions), thinly sliced (white and green parts separated); 1 cups cooked shrimp, diced cooked chicken, or diced ham; 2 tbs light soy sauce; 1 tsp dark soy sauce (for color, optional); 1 tbs oyster sauce (optional, for umami); 0.25 tsp white pepper (or black pepper), freshly ground; 0.5 tsp salt

Inspired by Nagomi Japanese Restaurant

Time30m

Serves4

Make Fried Rice Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Rice & Eggs

4 cups long-grain cooked rice (preferably day-old)

2 count Large eggs

1 tbs neutral oil (e.g., canola or vegetable) for scrambling eggs

1 tsp sesame oil (for finishing)

Aromatics & Vegetables

2 tbs vegetable oil (for stir-frying)

1 tbs unsalted butter (optional, for flavor)

1/2 count yellow onion, small, finely diced

2 tsp Garlic, minced

1 tsp Fresh ginger, grated

1 count carrot, small, diced into small cubes

1/2 cups frozen peas (thawed) or fresh peas

3 count scallions (green onions), thinly sliced (white and green parts separated)

Protein (optional)

1 cups cooked shrimp, diced cooked chicken, or diced ham

Sauce & Seasoning

2 tbs light soy sauce

1 tsp dark soy sauce (for color, optional)

1 tbs oyster sauce (optional, for umami)

1/4 tsp white pepper (or black pepper), freshly ground

1/2 tsp Celtic sea salt

Method

Rice & Eggs

Prepare rice

If you don't have day-old rice, cook 2 cups dry long-grain rice as package directs and spread on a tray to cool and dry in the fridge for at least 2 hours. Break up any clumps with your fingers so grains are separated before frying.

Scramble eggs

Beat the 2 eggs lightly with a pinch of salt. Heat 1 tbs neutral oil in a large wok or nonstick skillet over medium-high heat until shimmering. Add the eggs and quickly scramble until just set but still soft. Remove eggs from pan to a bowl and set aside. Drizzle 1 tsp sesame oil over the scrambled eggs and toss gently (this adds aroma).

Aromatics & Vegetables

Heat 2 tbs vegetable oil and 1 tbs butter (if using) in the same wok or large skillet over high heat until very hot but not smoking. Add the diced onion and cook 30–45 seconds until translucent.

Add minced garlic and grated ginger and stir-fry 10–15 seconds until fragrant; do not burn.

Add diced carrot and cook 1–2 minutes until it begins to soften but still has bite. If using frozen peas, add them now and stir 30–60 seconds until heated through. Add the white parts of the sliced scallions and stir to combine.

Protein (optional)

If using pre-cooked protein (shrimp, chicken, or ham), add it to the pan now and stir-fry 1–2 minutes to heat through and sear lightly.

Sauce & Frying

Push vegetables and protein to the side of the wok to create an open space. Increase heat to high. Add a small splash (about 1 tbs) of oil to the cleared area if the pan looks dry.

Add the 4 cups of cold, separated rice to the wok. Using a spatula, spread rice out and press down; then stir-fry by flipping and turning the rice, breaking up any remaining clumps. Fry 2–3 minutes so the rice heats through and some grains get lightly toasted.

Return the scrambled eggs to the pan and break them into bite-sized pieces; mix them through the rice and vegetables.

Pour in 2 tbs light soy sauce, 1 tsp dark soy sauce, and 1 tbs oyster sauce (if using). Toss continuously so sauce coats the rice evenly. Taste and adjust: add up to 0.5 tsp salt and 0.25 tsp white pepper as needed.

Stir-fry everything together for another 1–2 minutes on high heat so flavors meld and rice is hot. Turn off the heat and drizzle the 1 tsp sesame oil over the rice; fold to combine.

Finishing

Stir in the green parts of the sliced scallions. Transfer fried rice to a warmed serving bowl or plate.

Serve immediately with extra soy sauce or chili sauce at the table.