This classic Fried Rice recipe with ham, egg, and green onion is a delicious one-pan meal that you can whip up under 20 minutes. It’s bursting with flavor and perfect for a weeknight meal.
Whenever I need to get lunch or dinner on the table fast, fried rice often comes to mind. With just a few well-chosen ingredients in the pantry and some leftover rice, I’d be ready to cook up a satisfying bowl of meal in less than 20 minutes. It’s so fulfilling that it can carry me throughout the day.
So, when you are thinking of a Chinese takeout to solve your dinner problem, remind yourself that it’s always a better idea to make fried rice at home. With my Easy Fried Rice(基本のチャーハン) recipe, you are guaranteed a delicious dinner and less waiting time.
Watch How to Make Easy Fried Rice
This classic Fried Rice recipe with ham, egg, and green onion is a delicious one-pan meal that you can whip up under 20 minutes. It’s bursting with flavor and perfect for a weeknight meal.
3 Tips for Making the Best Fried Rice
1. Use leftover steamed rice from the previous day
Fried rice in Japan is all made with short grain rice. It’s plump and sticky, and it has a chewy texture and more moisture content. Therefore, the day-old rice that has been dried out slightly in the refrigerator is the perfect vehicle for making fried rice.
Just make sure to bring the leftover, cold rice to room temperature so it takes less time for the rice to heat up in the wok.
2. Do not put in too many ingredients
A good bowl of fried rice is about simplicity. When I was first made fried rice in college, I tossed in way too many ingredients that my fried rice was more like a fried plate of mish-mash. The rice had no space to move around and it ended up with big chunks of rice with overloaded vegetables and proteins.
So less is best for the case of fried rice. Rice is the key ingredient and the rest should be kept in minimal. Use a big wok or a pan with sufficient space to toss and turn the ingredients, and giving each grain of rice enough contact with the heat. If you have too much food, your fried rice will be stuck together like a giant mess.
Also, keep the veggies and meat/ protein in smaller sizes so they will get nicely cooked together with the rice.
3. Make fluffy egg first
Everyone has a different method to cook fried rice. Mine always start with making the fluffy egg.
Pour the beaten egg in a pool of hot oil, and let the oil cook up the egg first. Take it out while it’s still somewhat runny. This way, your egg is never overcooked, waiting for its turn to be added to the rest of fried rice.
You can cook the other ingredients and rice, then add the fluffy egg back into the wok or pan. It’s a fail-proof method for everyone.
Easy Fried Rice Recipe is Versatile
What other ingredients would work for fried rice? I have listed some here, but you can add whatever you have in your fridge. Keep your concoction simple. 3-4 ingredients would suffice.
- BBQ pork (Chashu)
- Chicken
- Chinese sausage
- Crab
- Edamame
- Eggs
- Green onion
- Green peas
- Ground pork
- Ham
- Iceberg lettuce (my favorite!)
- Salmon (see Salmon Fried Rice)
- Shrimp
Make This Easy Fried Rice “Gluten-Free”
To make this Japanese fried rice, I used Kikkoman®’s Gluten Free Tamari Soy Sauce. Kikkoman®’s soy sauce is known for an appealing aroma and rich color that stimulate the appetite. Their soy sauce works great when you add heat to it.
Fried rice cooked with Kikkoman®’s soy sauce adds a distinctly savory aroma, which lasts longer than other soy sauce. If you pack this fried rice in your children’s bento or your bring-to-work lunch box, you will get to enjoy the fried rice several hours later.
If you do not have to make this recipe gluten-free, feel free to use regular soy sauce (I often use Kikkoman® Organic Soy Sauce).
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
Other gluten-free recipes:
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Easy Fried Rice
Video
Ingredients
- 2 rice bowls cooked Japanese short-grain rice (Ideally a day old, See blog post)
- 2 slices ham
- 1 green onion/scallion
- 1 large egg (50 g w/o shell)
- 2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (divided)
- ½ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
- ⅛ tsp white pepper powder (a must have for my fried rice!)
- 2 tsp soy sauce (I use Kikkoman® Gluten Free Tamari Soy Sauce)
Instructions
Preparation
- Gather all the ingredients.
- To prepare steamed rice, microwave your one-day-old rice that’s kept in the refrigerator until room temperature or warm. If you do not have one-day-old rice, then you can cook the rice, spread it out on a baking sheet lined with parchment paper, and leave it out on the counter without cover for 1-2 hours. This will remove moisture in the rice.
- Cut the white part of the green onion into rounds and the green part diagonally, dividing the white and green parts.
- Cut the ham into ¼ inch square pieces.
- Crack and whisk the egg in a bowl.
Cooking
- Make sure all the ingredients are ready to go. Heat the wok (or the large frying pan) on medium-high heat. Once it’s hot, add 1 Tbsp oil and swirl around to make sure all sides of the work (frying pan) are coated with oil. Add the beaten egg and mix around so eggs will be fluffy.
- While some parts of the egg are still a little bit runny (not all the way cooked), transfer to a plate. We do not want to overcook the egg at this stage.
- Add 1 Tbsp oil and start cooking ham and white parts of the chopped green onion. Stir fry and coat well with oil.
- Add the room temp/warm rice into the wok (frying pan). Separate the rice with a spatula, without damaging the rice. Don’t make it mushy by pressing down, but fluff out the rice so it is coated with oil and gets nice wok char.
- Add the cooked egg back in the wok and break into smaller pieces while you combine with the rice. If some of the rice sticks to the wok, don’t worry as you can scrape it off easily and creates a nice char taste (it happens when the oil was not enough).
- Season with salt and white pepper. You can add more later after adding soy sauce, if not enough.
- Add the soy sauce. The key action here is to toss the fried rice in the wok and make it fluffy instead of a big mess of fried rice sitting at the bottom of the wok.
- Add green parts of the chopped green onion. And after tossing a few more times, transfer to a plate.
- Fried rice at Chinese restaurants in Japan is often served in a dome shape. If you like to serve it this way, fill the fried rice in a rice bowl, pat down lightly to compact and invert onto a plate.
- Sprinkle green onion on top, and serve!
To Store
- You can store the leftovers in an airtight container and keep in the refrigerator for up to 2 days and in the freezer for up to a month.
