Japanese Fried Rice Recipe

by 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

Kikkoman Soy Sauce: Less Sodium

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:

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


By Emi Noguchi

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.