Japanese Fried Rice Recipe

Dec 03, 2021by Emi Noguchi

If you’re hungry without a plan, if you have too much left-over rice in the fridge and just about anything else, it’s probably going to be a fried rice night. Thank yourself for the opportunity! Not only is fried rice quick, it’s easily adaptable to whatever food you have in your fridge, and it’s super delicious. We’ve put together one suggested combo, but feel free to adapt based on what you’ve got in your kitchen! This shrimp fried rice was based on what was in the freezer (some shrimp and mixed vegetables). Luckily, we had an onion, some scallions, and an egg or two to really make a meal of it. This version served two.

On to the recipe...

First, let’s gather our ingredients:

For two servings:

½ yellow onion
1 bunch of green onions
3 cups of day-old rice

Nishiki Premium Rice: Medium Grain

⅓ cup frozen corn
⅔ cup frozen peas and carrots
2 eggs
a handful of shrimp
½ tsp Yuzu Kosho Pepper (citrus chili)

Yuzu Kosho Pepper: Red Label

soy sauce (to taste)

Kikkoman Soy Sauce: Less Sodium

1t sesame oil

Kadoya Pure Sesame Oil

canola/ other neutral-tasting oil

Next, the equipment you’ll need:

1 bowl for eggs
1 large wok or skillet
1 sharp knife
cutting board
small dish

What to do:

Leave the rice out to heat to room temperature
Peel shrimp, cook, and chop into bite-sized pieces
In a small dish, blend yuzu kosho with approx. 1T hot water
Soak your shrimp in the yuzu kosho glaze
Dice 1/2 cup of yellow onion
Thinly slice 1 bunch of scallions
Rinse and finely dice your green onion
Heat 1-2T oil in skillet
Cook onion and scallions (reserving some green onion to top)
Add frozen veggies and rice
Let your rice get crispy by stirring just periodically
Stir in sesame oil ^_^
Stir in soy sauce! Taste and add more as you please.
Whisk two eggs in a bowl
In a separate small pan, stir/scramble until runny.
Stir egg into rice
Add shrimp and remaining yuzu kosho
Plate before your ingredients get overcooked!
Sprinkle with scallions and enjoy~

Itadakimasu!

By Emi Noguchi

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Author Bio

Emi Noguchi is a fiction writer, blogger, and freelance writing instructor, and co-founder of MFA App Review. After studying standard Japanese at Columbia University, she picked up Kansai-ben while living in Osaka and some Awa-ben in her paternal hometown in Tokushima. Emi is a 2020 recipient of the John Weston Award and holds an MFA in Creative Writing from the University of Arizona. You can read her work in Essay Daily, The Spectacle, and Fairy Tale Review. Emi is currently writing a novel about diasporic illnesses, art-making, and traditional Japanese puppetry.