a colorful vegetable fried rice served on a matte black ceramic plate

Japanese Vegetable Fried Rice with Egg Recipe

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This Japanese fried rice, known as ‘Chahan’, is a quick and satisfying dish made with leftover rice, fresh vegetables, and scrambled eggs. So checkout the complete steps for my Japanese vegetable fried rice with egg recipe.

It’s a versatile recipe that allows you to use whatever vegetables you have on hand.

The cooking process is simple and can be completed in under 30 minutes, making it a perfect weeknight meal or a side dish for any occasion.

Easy Japanese Fried Rice with Vegetables and Egg

This fried rice recipe features day-old rice stir-fried with a mix of colorful vegetables and eggs, seasoned with soy sauce and sesame oil. It serves about 4 people and is a great way to enjoy a delicious meal in a short amount of time.

Ingredients

  • 4 cups cooked rice (preferably day-old)
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables (carrots, peas, bell peppers, corn, etc.)
  • 2 large eggs, beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Chopped green onions for garnish (optional)

Instructions

  1. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
  2. Sauté Aromatics: Add the chopped onion and minced garlic, and sauté until fragrant and the onion is translucent (about 2-3 minutes).
  3. Cook Vegetables: Add the mixed vegetables to the skillet and stir-fry for another 3-4 minutes until they are tender.
  4. Add Rice: Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for 5-7 minutes until the rice is heated through and slightly crispy.
  5. Scramble Eggs: Push the rice mixture to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked, then mix with the rice.
  6. Season: Pour the soy sauce and sesame oil over the rice and stir well to combine. Season with salt and pepper to taste.
  7. Serve: Garnish with chopped green onions if desired and serve hot.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 350kcal
  • Fat: 12g
  • Protein: 10g
  • Carbohydrates: 50g

This recipe is part of my 45 Delicious and Easy Japanese Recipes. Just click that link to see all the amazing options!

Jeff Campbell
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