Japanese Fried Rice as a Side Dish
Japanese fried rice as a side dish made with fluffy cold rice, softly scrambled eggs, light butter, and restrained seasoning. A neutral, versatile rice dish designed to complement main courses.
Equipment
- Large Skillet or Flat Pan
- Spatula
- Small Bowl
Ingredients
Japanese Fried Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 2 large eggs lightly beaten
- 2 tbsp neutral oil divided
- 1 tbsp unsalted butter
- 2 green onions thinly sliced
- 1 tbsp soy sauce optional, to taste
- salt to taste
- white pepper to taste
Instructions
- Break up cold rice so the grains are loose. Beat eggs lightly and slice green onions.
- Heat 1 tablespoon oil in a skillet over medium heat. Add eggs and gently scramble until softly set. Transfer to a plate.
- Add remaining oil and butter to the skillet and increase heat to medium-high. Allow butter to melt.
- Add rice, spread into an even layer, let sit briefly, then toss and fry until heated through.
- Add soy sauce if using, drizzling around the edges. Season lightly with salt and white pepper.
- Return eggs and green onions to the pan. Toss gently and serve immediately.
Notes
This rice is designed to stay neutral as a side dish. Keep seasoning light and use cold rice for best texture.