Irresistible Japanese Fried Rice Recipe!

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a great plant-based protein, while canned chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar taste.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Edamame is a nutritious alternative, while mixed vegetables are budget-friendly.

Prep the spring onions by removing the root and slicing the white part separately from the green shoots.

Finely slice the green shoots of the spring onions.

Heat up a wok until it's nice and hot.

Beat the 2 eggs in a bowl.

Add 3 tablespoons of oil to the hot wok and swirl it around until it's smoking.

Add the beaten eggs to the wok and scramble them for a few seconds until they start to set.

Add the cooked sushi rice to the wok, breaking up any clumps and mixing it well with the eggs.

Transfer the rice and egg mixture to a bowl.

Add a tiny bit of oil to the wok and then add the chopped bacon, breaking it up.

Let the bacon cook without stirring for a few seconds to allow it to brown and caramelize.

Occasionally stir the bacon until it is golden and the fat has rendered off.

Add the white part of the spring onions to the bacon and cook for a few seconds to remove the raw taste.

Return the rice mixture to the wok to soak up the bacon fat.

Add sake and light soy sauce around the edges of the wok and toss everything together.

Add the green shoots of the spring onions and give it a final toss.

Plate the fried rice in a mound, pressing it down slightly to shape it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens