Japanese Fried Rice Recipe: How to Make Japanese Fried Rice

Fried rice is a dish that contains leftover rice and veggies, eggs, and/or meat fried in a wok or pan. Most Asian countries have their own take on fried rice that involve different types of rice and add-ins. In Japan, there are two names for fried rice: chahan and yakimeshi.

Chahan is a transliteration of the Chinese symbol chao fan meaning “fried rice,” which reflects the fact that fried rice was introduced to Japan in the nineteenth century by Chinese immigrants. Yakimeshi translates to "fried cooked rice" in Japanese. Though the terms are sometimes used interchangeably, the cooking method differs: chahan is cooked in a wok and served at Chinese restaurants, and yakimeshi is cooked on a griddle and served at Japanese teppanyaki restaurants.

The biggest difference between Japanese and Chinese fried rice is the type of rice used. Japanese fried rice is made with short-grain rice, such as sushi rice, yielding a chewy texture. Chinese fried rice is made with long-grain rice, like Basmati rice and Jasmine rice, resulting in a drier texture.

Since Japanese fried rice is an interpretation of a Chinese dish, you'll find classic Chinese ingredients in the mix, such as char siu (Chinese barbecued pork) alongside Japanese ingredients like soy sauce, shiitake mushrooms, and fish sausage.

Once you've mastered these techniques, fried rice will be your go-to weeknight dinner.

1. 1. Start with day-old rice. Refrigerated rice loses moisture, which is perfect for frying because the lack of moisture makes the rice crispy. If you don't have leftover fried rice on hand, cook rice with a little less water than you normally would, or buy a side dish of rice from a takeout restaurant.
2. 2. Prepare ahead. Everything will cook very quickly, so it's important to have all your ingredients prepped ahead of time.
3. 3. Use high heat. High heat is the key to crispy, not mushy, fried rice and perfectly cooked toppings.
4. 4. Toss constantly. If you've made a stir fry, you know that tossing ingredients will prevent them from becoming too charred. A wok and wok spatula will make things easier, but you can also use a large skillet or frying pan. Just make sure you have plenty of room to move ingredients around. If they're too crowded, they might steam and become mushy.
5. 5. Experiment. Think of fried rice as a vehicle for all kinds of leftovers. Just don't go for too many add-ins—fried rice is best with one type of protein and one or two vegetables.