Traditional Fried Rice Recipe

Name: Sakana Sushi Bar and Lounge | Japaneses Traditional Fried Rice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups long-grain white rice (cooked and cooled); 3 count large eggs; 1 cup frozen peas and diced carrots (thawed); 1 cup bean sprouts; 4 count scallions (green parts thinly sliced; whites thinly sliced); 0.5 count yellow onion (small, finely diced); 2 cloves garlic (minced); 3 tbs neutral oil (vegetable, canola, or peanut); 2 tbs light soy sauce; 0.5 tbs dark soy sauce (optional, for color); 0.5 tsp sesame oil; 0.5 tsp ground white or black pepper; 0.25 tsp salt

Inspired by Sakana Sushi Bar and Lounge | Japanese

Time30m

Serves4

Peas, carrots, scallions, bean sprouts, egg, stir-fried in a wok with light soy, and pepper.

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Ingredients

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Rice & Eggs

4 cups long-grain white rice (cooked and cooled)

3 count Large eggs

Vegetables & Aromatics

1 cup frozen peas and diced carrots (thawed)

1 cup Bean sprouts

4 count scallions (green parts thinly sliced; whites thinly sliced)

1/2 count yellow onion (small, finely diced)

2 cloves Garlic (minced)

3 tbs neutral oil (vegetable, canola, or peanut)

Seasoning & Sauce

2 tbs light soy sauce

1/2 tbs dark soy sauce (optional, for color)

1/2 tsp Toasted sesame oil

1/2 tsp ground white or black pepper

1/4 tsp Celtic sea salt

Method

Rice & Eggs

Prepare rice

Use cooked long-grain rice that has been cooled and preferably refrigerated at least a few hours or overnight so it is dry and separated. Break up any clumps with your hands or a fork so the grains are loose.

Scramble eggs

Heat a wok or large heavy skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl. Beat the eggs lightly with a pinch of salt. Pour eggs into the hot wok, let them set briefly, then gently scramble until just cooked but still soft. Transfer eggs to a bowl and set aside.

Vegetables & Aromatics

Heat the wok over high heat until very hot. Add the remaining 2 tablespoons neutral oil and swirl to coat.

Add the diced onion and the white parts of the scallions. Stir-fry 30–45 seconds until fragrant and starting to soften.

Add minced garlic and stir for 10–15 seconds until aromatic but not burned.

Add the thawed peas and carrots. Stir-fry 1–2 minutes until they are heated through and beginning to color slightly.

Add the bean sprouts and stir-fry 30–45 seconds just to warm and retain crunch.

Combine & Season

Push the vegetables to one side of the wok to create space. Add the cooled rice to the cleared area. Spread it out and let it sit 10–15 seconds to allow bottom grains to get hot, then begin stirring and tossing to combine the rice with the vegetables.

Pour light soy sauce and dark soy sauce (if using) evenly over the rice. Sprinkle the ground pepper and remaining salt. Continue stir-frying, tossing so the sauces coat the rice evenly, about 2–3 minutes. Taste and adjust seasoning with an additional 1/2 tablespoon light soy or a pinch of salt if needed.

Return the scrambled eggs to the wok and fold them into the rice and vegetables, breaking them into bite-sized pieces as you combine.

Drizzle the sesame oil over the fried rice, add the sliced scallion greens, and give everything a final quick toss (20–30 seconds) over high heat to blend flavors and heat through.

Finish & Serve

Transfer fried rice to a warm serving dish. Garnish with extra scallion greens and a light grind of pepper if desired. Serve immediately.