Fried Rice Recipe

Name: Teppan Japanese Kitchens Fried Rice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 cups long-grain cooked rice (preferably day-old); 2 tbs neutral oil for frying (vegetable, canola, or peanut); 1 tbs unsalted butter or additional oil (optional for flavor); 0.5 cups yellow onion, finely diced; 3 tsp garlic, minced; 1 tsp fresh ginger, grated; 3 tbs scallions (green parts), thinly sliced; 2 each eggs, large; 2 tbs light soy sauce; 1 tsp dark soy sauce (for color, optional); 1 tbs oyster sauce; 0.5 tsp sesame oil; 0.25 tsp white or black pepper; 0.5 tsp salt; 1 cups frozen peas and diced carrots, thawed; 0.5 cups bell pepper, small dice (optional); 1 cups cooked protein (shrimp, chicken, or tofu), diced; 2 tbs extra sliced scallions; 1 tsp toasted sesame seeds

Inspired by Teppan Japanese Kitchen

Time30m

Serves4

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

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Ingredients

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Rice & Prep

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

2 tbs neutral oil for frying (vegetable, canola, or peanut)

Aromatics & Seasoning

1 tbs unsalted butter or additional oil (optional for flavor)

1/2 cups yellow onion, finely diced

3 tsp Garlic, minced

1 tsp Fresh ginger, grated

3 tbs scallions (green parts), thinly sliced

2 each eggs, large

2 tbs light soy sauce

1 tsp dark soy sauce (for color, optional)

1 tbs oyster sauce

1/2 tsp Toasted sesame oil

1/4 tsp white or black pepper

1/2 tsp Celtic sea salt

Vegetables & Add-ins

1 cups frozen peas and diced carrots, thawed

1/2 cups bell pepper, small dice (optional)

1 cups cooked protein (shrimp, chicken, or tofu), diced

Garnish (optional)

2 tbs extra sliced scallions

1 tsp toasted sesame seeds

Method

Rice & Prep

Prepare rice

Break up any clumps in the day-old rice with your hands or a fork so individual grains separate. If rice is freshly cooked, spread it on a tray and refrigerate for at least 30 minutes to remove surface moisture.

Aromatics & Seasoning

Heat pan and cook aromatics

Heat a large wok or heavy skillet over high heat until very hot (about 2 minutes). Add 2 tbs neutral oil and 1 tbs butter (if using). Swirl to coat. Add the diced onion and stir-fry for 1–2 minutes until translucent. Add the minced garlic and grated ginger and stir-fry 20–30 seconds until fragrant, taking care not to burn.

Scramble eggs

Push the aromatics to one side of the wok. Add a small splash of oil to the empty side, crack in the eggs, and season with a pinch of salt and pepper. Scramble the eggs quickly until just set, then break into bite-sized pieces and mix with the aromatics.

Season the rice

Add the broken-up rice to the wok. Toss and press gently with a spatula to heat through and to separate grains. Pour in the light soy sauce, dark soy sauce (if using), and oyster sauce evenly over the rice. Stir-fry on high heat 2–3 minutes so the sauces coat the grains and some rice gets slightly toasted. Sprinkle in the white/black pepper and remaining salt to taste. Drizzle the sesame oil and toss to combine.

Vegetables & Add-ins

Cook vegetables and protein

Before adding rice (or immediately after aromatics if you prefer), push aromatics to the side and add a touch more oil if needed. Add the peas and carrots and diced bell pepper. Stir-fry 1–2 minutes until heated through and slightly softened. Add the pre-cooked protein (shrimp, chicken, or tofu) and stir-fry 1–2 minutes to heat through and incorporate flavors. Then combine with rice and eggs if not already mixed.

Finish

Taste and adjust seasoning — more soy sauce for saltiness, a pinch of sugar if you want balance, or more sesame oil for aroma. Stir in the sliced scallion white and green parts (reserve some green for garnish). Continue stir-frying on high for 1 minute to blend everything and ensure the dish is hot.

Garnish (optional)

Transfer fried rice to a serving dish. Sprinkle reserved sliced scallions and toasted sesame seeds on top. Serve immediately.