Fried Rice Recipe

Break up cold, day-old cooked rice with hands or a fork so there are no large clumps. Keep refrigerated rice slightly dried before frying for best texture.

Heat 1 tbs neutral oil in a large heavy skillet or wok over medium-high heat until shimmering. Add rice in an even layer and let cook, undisturbed, 1–2 minutes to dry and slightly toast. Stir and continue to fry until rice is heated through and separated, 2–3 more minutes. Transfer rice to a bowl and set aside.

Place dried porcini in a small bowl and pour 120 ml hot water over them. Soak 20–25 minutes until reconstituted. Reserve soaking liquid by straining through paper towel or fine sieve to remove grit; reserve separately.

Coarsely chop rehydrated porcini; reserve any small pieces and the soaking liquid (sip off top fat/impurities).

Heat 1 tbs neutral oil and 1 tbs unsalted butter in the skillet over medium heat. Add minced garlic and chopped shallot and sauté until translucent and fragrant, about 1–2 minutes.

Add chopped porcini to the pan and sauté 3–4 minutes until edges brown and moisture mostly evaporates. Add 1 tsp soy sauce and 1 tsp mirin, stir to glaze mushrooms, and season with 1/4 tsp black pepper. If pan is dry, add 1–2 tbs reserved porcini soaking liquid to deglaze and concentrate flavor. Remove mushrooms to a bowl and set aside.

Wipe skillet clean and return to medium-high heat. Add remaining 1 tbs neutral oil. Add thawed mixed vegetables and stir-fry 2 minutes until heated through.

Reduce heat to medium. Push vegetables to one side and add 1.5 tbs Japanese curry paste to the oil; let it bloom for 30 seconds, stirring, until aromatic. Add light soy sauce (1 tsp) and toasted sesame oil (1/2 tsp) and mix to form a thin sauce.

Return fried rice to the skillet. Add the sautéed porcini and any accumulated juices. Toss constantly to combine, pressing rice gently into the pan for 1–2 minutes so it absorbs the curry paste flavors. If mixture seems dry, add 1–2 tbs reserved porcini soaking liquid or a splash of water.

Stir in sliced scallion whites (reserve green tops for garnish) and cook 1 minute. Taste and adjust seasoning with up to 1/4 tsp salt and additional black pepper as desired.

In a small bowl, mash the pitted umeboshi flesh with the optional 1 tsp ume vinegar (if using) to a coarse paste. This will give a bright, salty-tart accent.

Make two wells in the fried rice and crack an egg into each well. Either quickly scramble the eggs in-place until just set (for mixed-in eggs) or cook until the whites set and yolks remain slightly runny (for topping). If scrambling, incorporate eggs evenly into the rice and cook another 30–60 seconds.

Remove pan from heat. Fold in chopped umeboshi paste evenly through the rice in small spoonfuls — start with half and add more to taste. The umeboshi should add a noticeable tart-salty note but not overpower the porcini and curry.

Plate the fried rice. Top with scallion greens, sprinkle toasted white sesame seeds, scatter microgreens or mitsuba if using, and place any remaining porcini on top as a garnish.

To serve

Serve immediately while hot. Offer extra chopped umeboshi or ume vinegar at the table for guests who want more acidity. Leftovers keep covered in the refrigerator up to 2 days; refresh in a hot skillet with a splash of water before serving.