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Japanese Fried Rice

Japanese Fried Rice Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked Japanese short-grain rice, day-old and chilled
  • 4 slices bacon, chopped into small pieces
  • 2 large eggs, divided
  • 4 scallions, sliced on the diagonal
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • Vegetable oil, for the wok
  • Salt and white pepper, to taste

Method
 

  1. Heat a wok with 1 tsp oil over medium-high. Scramble one egg into soft curds, about 30 seconds, then remove to a plate.
  2. Add the bacon to the wok and cook until crisp, about 3 minutes. Transfer to a paper towel-lined plate, leaving the fat in the pan.
  3. If needed, add another tsp oil. Add the rice, break up clumps, press into a flat layer, and cook untouched for 1 minute. Toss and repeat for about 5 minutes total until golden bits form.
  4. Drizzle the soy sauce and sesame oil onto the hot metal, then toss the rice. Add the bacon, scrambled egg, and most of the scallions. Stir-fry 1 minute, season with salt and white pepper to taste.
  5. Wipe the wok, add a little oil, and fry the remaining egg sunny-side-up until the white is set, about 2 minutes. Plate the rice, top with the fried egg, and sprinkle the rest of the scallions on top.

Notes

This recipe relies on cold, dry rice; if you only have fresh rice, spread it on a plate and chill it uncovered for 30 minutes before you start. For the best texture, use a wok or a heavy stainless steel skillet over high heat and resist the urge to stir constantly.