Japanese Fried Rice with Instant Seasoning
Quick weeknight fried rice made with day-old cooked rice, eggs, diced vegetables, and ham, seasoned with instant fried rice powder and finished with sesame oil. Cooked entirely in a wok or large skillet over high heat for optimal texture and flavor development.
Ingredients
- 2 cup cooked rice, room temperature or chilled
- 1 clove garlic, crushed with side of knife
- 2 eggs, whole
- ⅝ cup carrot, finely chopped
- ⅝ cup onion, finely chopped
- ⅝ cup scallions, green part, finely chopped
- 2 oz ham, sliced, cut into small pieces
- 1 packet instant fried rice seasoningsoy sauce + 1/2 tsp white pepper + 1/4 tsp chicken bouillon2 tsp soy sauceseasoningadds glutenadds soy
homemade alternative
- 3 tbsp oil, vegetable or neutral
- 1 tsp sesame oil
Instructions
- 1
Microwave cold cooked rice for 1 minute to warm through
- 2
Heat 2 tablespoons oil in wok or large frypan over medium heat, add crushed garlic
- 3
When garlic aroma develops, remove and discard garlic to avoid bitterness
- 4
Increase heat to high, add eggs to wok and stir, breaking yolks and mixing with whites until mostly cooked, transfer to plate
- 5
Add remaining 1 tablespoon oil to wok over high heat, add carrot and onion pieces
- 6
Stir fry for about 1 minute, then add ham and stir fry for another 30 seconds to 1 minute until onion becomes transparent
- 7
Add rice and stir for about 30 seconds, breaking up any lumps and separating grains
- 8
Add cooked egg and shallots, stir for another 30 seconds and break egg into smaller pieces
- 9
Add instant fried rice seasoning and stir well to distribute powder throughout
- 10
Drizzle sesame oil along wok side, mix well, turn heat off and serve hot
Tips
Use day-old refrigerated rice for best texture; fresh warm rice tends to clump
Remove garlic before it burns to prevent bitter flavor from permeating the dish
Keep high heat throughout cooking for proper wok hei (breath of the wok) and separated grains
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat in wok with splash of water over medium-high heat or microwave.
Prep vegetables and crush garlic up to 8 hours ahead; keep covered in refrigerator. Cook rice day before.
Transfer to serving bowl and eat immediately while hot. Pairs well with cucumber pickles or soy dipping sauce on the side.
Common Mistakes
Do not skip removing garlic after infusing oil; burnt garlic makes the entire dish bitter
Do not use freshly cooked warm rice; starch content causes clumping instead of separated grains
Do not undercook onion; wait for transparency to develop full sweetness
Substitutions
homemade alternative