Looking for a Japanese Chicken Fried Rice Recipe that’s packed with flavor and easy to make at home? This step-by-step guide is perfect for family dinners or quick meals, filled with authentic ingredients, expert tips, and a warm, conversational touch.
Hello there, friend! If you’re like me—always juggling a million things but still wanting to put something delicious on the table—then you’re going to love this Japanese Chicken Fried Rice Recipe. It’s comforting, flavorful, and comes together quicker than you’d think. Plus, it’s one of those dishes that the whole family just devours (no leftovers here!).
What I love most about this dish is how it brings together tender chicken, garlicky goodness, and the magic of short-grain rice with just the right amount of seasoning. It’s a perfect way to use up leftover rice, and with a few pantry staples, you’ve got a satisfying meal that hits all the right notes.
Whether you’re new to making fried rice or a seasoned pro, I’m walking you through every single step—just like I would if we were cooking together in my Florida kitchen.
Table of contents
- Main Ingredients for Japanese Chicken Fried Rice Recipe (and Why They Matter)
- Additional Ingredients & Swaps
- Expert Tips for Perfect Fried Rice
- Step-by-Step Instructions for Rice Cooker Recipes Chicken
- Additional Guide: Variations & Techniques
- FAQs about Japanese Chicken Fried Rice Recipe
- Conclusion
- You’ll also like…
Main Ingredients for Japanese Chicken Fried Rice Recipe (and Why They Matter)
Here’s what you’ll need to get that authentic Japanese chicken fried rice recipe flavor right:
- Chicken Thighs (250g / 9 oz): Boneless, skinless, and cut into bite-sized pieces. Thighs are juicier and more flavorful than breasts—trust me on this one.
- Low Sodium Light Soy Sauce: Used in both the marinade and sauce, it brings that savory umami punch.
- White Pepper & Kosher Salt: These give the dish a subtle but important heat and depth.
- Sesame Oil: Just a dash gives your rice that nutty, toasty aroma.
- Spring Onions: Use both the white and green parts—they add freshness and a mild oniony bite.
- Garlic & Yellow Onion: Foundational flavors that build your aromatic base.
- Chilies (optional): For those who like a little kick. I say start small—you can always add more.
- Cooked Short-Grain White Rice: Day-old rice is best! It’s less sticky and fries up perfectly.
- Kewpie Mayonnaise & Mustard Mayo: These Japanese condiments are rich, creamy, and full of umami.
- Neutral Oil (like Canola): You want something with a high smoke point to handle the heat.
- Unsalted Butter: Adds a velvety finish at the end.
- Egg: A classic part of any good fried rice.
Additional Ingredients & Swaps
Want to mix it up? Here are a few ideas to personalize your Japanese Chicken Fried Rice Recipe:
- Protein Swaps: Try shrimp, tofu, or even leftover grilled steak. For a different twist, consider using chicken sausage. Our Hearty Chicken Sausage and Rice recipe offers a flavorful combination that’s sure to please
- Rice Varieties: No Koshihikari? Jasmine rice works in a pinch, just make sure it’s chilled.
- Veggies: Peas, corn, bell peppers, or even shredded cabbage add color and nutrition.
- Spice Level: If you’re heat-shy, skip the chilies. Or use a mild chili oil instead.
- Sauce Add-ins: A splash of oyster sauce or mirin can bring a touch of sweetness or depth.
Cooking should be fun, not rigid—so feel free to get creative.
Expert Tips for Perfect Fried Rice
Alright, here’s where we really get into it. Making restaurant-quality fried rice at home is totally doable—you just need a few tricks up your sleeve:
- Use Cold, Day-Old Rice: This is rule number one. Freshly cooked rice will turn mushy. Pop it in the fridge a day ahead or even freeze it briefly to firm it up.
- High Heat is Your Friend: You want that nice sear on your ingredients. A hot wok or skillet makes a world of difference.
- Prep Everything First: Fried rice moves fast. Chop, measure, and mix everything before you turn on the heat.
- Marinate Your Chicken: Even 15 minutes in soy sauce, white pepper, salt, and sesame oil makes the chicken extra tasty.
- Don’t Overcrowd the Pan: Cook your chicken in batches if needed. You want golden sear, not steamed meat.
- Add the Egg Separately: Push your veggies aside, scramble the egg in the open space, then mix it all together. This keeps the texture just right.
- Finish with Butter: It adds a rich, silky finish and brings everything together.
Little tweaks, big difference—these tips turn good fried rice into great fried rice.
Recommended Techniques
Here are some go-to tips to help you master this Japanese chicken fried rice like a pro:
- Wok or large skillet: Use something with high sides and even heat.
- Chop fine: Uniform pieces mean even cooking and better texture.
- Stir-fry in layers: Cook protein, set aside, cook veggies, then combine.
- Taste as you go: Adjust seasoning toward the end.
- Use mayo sparingly: It’s flavorful, so a little goes a long way.
Step-by-Step Instructions for Rice Cooker Recipes Chicken
- Marinate the Chicken: Mix soy sauce, white pepper, salt, and sesame oil. Add chicken and let it sit while you prep the other ingredients.
- Cook the Chicken: In a hot skillet with a bit of oil, sear the chicken until golden and cooked through. Set aside.
- Sauté the Aromatics: Add more oil, then stir-fry garlic, onions, scallions (white/light green parts), and chilies until fragrant.
- Scramble the Egg: Push veggies to the side. Pour in the beaten egg and scramble it gently.
- Add the Rice: Toss in cold rice, breaking up clumps. Stir-fry until hot and lightly crispy.
- Mix in Sauce & Chicken: Add sauce, mayo, and cooked chicken. Stir everything together so it’s well-coated.
- Finish Strong: Add butter and the dark green scallion parts. Toss again and serve hot.
Additional Guide: Variations & Techniques
This Japanese Chicken Fried Rice Recipe is super flexible. Try these ideas next time:
- Yakisoba-Style: Add a little Worcestershire and tonkatsu sauce for a noodle-house vibe.
- Bento-Friendly: Cool completely and pack it up for lunchboxes—kids love it.
- Crispy Bottom: Let the rice sit undisturbed in the pan for 1–2 minutes to get a golden crust.
- No Egg Option: Allergic or not a fan? Just leave it out—it’ll still taste amazing.
If you’re interested in effortless one-pot meals, check out our Easy & Flavorful Rice Cooker Chicken recipe.
Experimenting is half the fun, right?
FAQs about Japanese Chicken Fried Rice Recipe
Yes! Just make sure it’s cold and a bit dry before stir-frying.
You can use regular mayo, though Kewpie has a richer, tangier flavor. Add a splash of rice vinegar to get close.
Japanese fried rice tends to use short-grain rice and milder seasonings like soy sauce, sesame oil, and sometimes Kewpie mayo. Chinese fried rice often uses long-grain rice and may include oyster sauce, scallions, and more spices.
It’s the blend of nutty toasted sesame oil, savory soy sauce, sweet caramelized onions, and the rich, creamy flavor of Kewpie mayo that makes it so irresistible. That final touch of butter doesn’t hurt either!
A blend of soy sauce, sesame oil, sometimes a hint of mirin or chili oil, and for this recipe, the signature Kewpie mayo for richness.
Hibachi-style fried rice gets that deep, smoky flavor from high-heat cooking on a flat grill, plus butter and garlic that add richness. It’s also usually made fresh-to-order, which keeps it super tasty.
Conclusion
There you have it—a Japanese chicken fried rice recipe that’s bursting with flavor and easy enough for busy weeknights. With just a little prep and some smart techniques, you can whip up a dish that feels both homey and a little special.
Whether you’re feeding a hungry crowd or making something cozy for yourself, this recipe is one to keep in your back pocket. And hey, if you do give it a try, I’d love to hear how it went!
If you enjoy comforting chicken dishes, you might also like our Authentic Puerto Rican Chicken Soup, packed with bold flavors and tender chicken.
Thanks for cooking with me today. Until next time—stay hungry and keep smiling.
Japanese Chicken Fried Rice
Equipment
- Wok
- Spatula
Ingredients
Main Ingredients
- 2 cups cooked Japanese short-grain rice preferably day-old
- 1 cup chicken breast diced into small pieces
- 2 tbsp vegetable oil
- 2 eggs beaten
- 1/2 cup onion finely chopped
- 1/2 cup carrot finely diced
- 1/2 cup green peas frozen or fresh
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper freshly ground
- 2 tbsp green onions chopped, for garnish
Instructions
- Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the diced chicken and stir-fry until fully cooked and lightly browned. Remove the chicken from the wok and set aside.
- In the same wok, add the remaining 1 tablespoon of vegetable oil. Pour in the beaten eggs and scramble until just set.
- Add the chopped onion and diced carrot to the wok. Stir-fry for 2-3 minutes until the vegetables are tender.
- Return the cooked chicken to the wok. Add the cooked rice and green peas. Stir well to combine all ingredients evenly.
- Drizzle the soy sauce and mirin over the rice mixture. Stir-fry for another 2-3 minutes, ensuring the rice is heated through and evenly coated with the sauce.
- Season with salt and freshly ground black pepper to taste. Mix well and cook for 1 more minute.
- Remove from heat and garnish with chopped green onions before serving.
Notes
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