shogun fried rice recipe
The Best shogun fried rice recipe
What I love most about this recipe is how flexible it is. You can toss in whatever veggies you have on hand—peas, carrots, bell peppers, or even leftover broccoli—and it still turns out great. It’s also a fantastic way to use up leftover rice, which is a win in my book. Plus, it’s lighter than takeout but just as satisfying, with protein from the eggs and a good balance of carbs and veggies. My kids love it because it’s not too spicy (unless I make it that way), and they can pick out the bits they like. It’s one of those meals that works for a casual weeknight dinner or even when we’re having friends over for a low-key get-together. Either way, it’s always a hit.
Shogun Fried Rice
A savory and aromatic Japanese-inspired fried rice dish packed with vegetables, protein, and bold flavors. This quick and easy recipe brings the essence of a shogun’s feast to your table with a perfect balance of umami and texture.
🥘Ingredients
- 3 cups day-old cooked jasmine rice (preferably chilled)
- 2 tbsp vegetable oil or sesame oil
- 2 large eggs, beaten
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix
- 1/2 cup diced bell peppers (red or green)
- 2 green onions, sliced (white and green parts separated)
- 1/2 lb (225g) cooked shrimp, chicken, or tofu (optional for protein)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp dark soy sauce (for color)
- 1/2 tsp white pepper
- 1/2 tsp salt (adjust to taste)
- 1 tbsp toasted sesame seeds
- Extra green onions, sliced
- 1 sheet nori (seaweed), cut into thin strips (optional)
👨🍳Directions
-
1
Prepare the rice: If using freshly cooked rice, spread it on a tray and refrigerate for 10-15 minutes to dry it out slightly. This prevents mushiness. -
2
Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove and set aside. -
3
In the same wok, add the remaining oil. Sauté the diced onion and white parts of the green onions for 2 minutes until fragrant. -
4
Add the minced garlic, bell peppers, and frozen peas and carrots. Stir-fry for 3-4 minutes until the vegetables are tender. -
5
Increase the heat to high. Add the chilled rice, breaking up any clumps with your hands or a spatula. Stir-fry for 2-3 minutes until the rice is heated through. -
6
Add the cooked protein (shrimp, chicken, or tofu) and the scrambled eggs back into the wok. Mix well. -
7
Drizzle the soy sauce, oyster sauce, and dark soy sauce over the rice. Sprinkle with white pepper and salt. Toss everything together for 2-3 minutes until evenly coated and heated through. -
8
Taste and adjust seasoning if needed. Garnish with sesame seeds, green onion slices, and nori strips before serving. -
9
Serve hot and enjoy immediately!
🔧Equipment
- Large wok or skillet
- Wooden spoon or spatula
- Mixing bowl
- Knife and cutting board
- Small bowl for beating eggs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Shogun Fried Rice Works
❓ Frequently Asked Questions About Shogun Fried Rice
1. What type of rice is best for shogun fried rice?
The best rice for shogun fried rice is day-old, cold jasmine rice or long-grain white rice. Freshly cooked rice tends to be too moist and sticky, which can make the dish mushy. If you don’t have leftover rice, spread freshly cooked rice on a tray and refrigerate it for 30 minutes to dry it out slightly before using.
2. Can I make shogun fried rice without a wok?
Yes! While a wok is ideal for high-heat stir-frying, you can use a large, deep skillet or frying pan. Just make sure it’s heavy-bottomed (like cast iron or stainless steel) to distribute heat evenly. Avoid non-stick pans if you’re cooking on high heat, as they can’t handle the same temperatures as a wok.
3. What protein works best in shogun fried rice?
Traditional shogun fried rice often includes shrimp, chicken, or a combination of both. You can also use pork, beef, or tofu for a vegetarian version. For the best flavor, marinate the protein in soy sauce, garlic, and a little cornstarch before cooking to keep it tender and juicy.
4. How do I prevent my fried rice from turning out soggy?
To avoid soggy fried rice, follow these tips:
– Use cold, day-old rice (as mentioned above).
– Cook in small batches to avoid overcrowding the pan.
– Ensure your pan or wok is very hot before adding ingredients.
– Stir-fry quickly and constantly to evaporate excess moisture.
– Avoid adding too many wet ingredients (like extra soy sauce or vegetables with high water content).
5. Can I make shogun fried rice ahead of time?
Yes, you can prepare shogun fried rice ahead of time, but it’s best reheated properly to avoid drying out. Store it in an airtight container in the fridge for up to 3 days. To reheat, use a skillet or wok over medium heat with a splash of oil or water to restore moisture. Microwaving is an option, but the texture may not be as crisp.