shogun fried rice recipe
The Best shogun fried rice recipe
The best part about Shogun fried rice is how versatile it is. You can use whatever veggies you have on hand, swap in different proteins like shrimp or tofu, and adjust the seasoning to suit your taste. It’s also a great way to use up leftover rice, which is something I always seem to have in the fridge. Plus, it’s a balanced meal—carbs from the rice, fiber from the veggies, and protein from the eggs or meat—so I feel good about serving it to my family. It’s quick, it’s filling, and it never fails to satisfy.
Shogun Fried Rice
A savory and aromatic Japanese-inspired fried rice dish packed with vegetables, protein, and umami flavors. This quick and easy recipe brings the essence of a shogun’s feast to your table with a balance of textures and bold seasonings.
🥘Ingredients
- 3 cups day-old cooked jasmine rice (preferably chilled)
- 2 tbsp vegetable oil (divided)
- 2 large eggs, beaten
- 1 cup diced chicken breast or shrimp (optional)
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 1/2 cup diced bell peppers (any color)
- 3 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/4 tsp salt (adjust to taste)
- 1 sheet nori (seaweed), cut into thin strips
- 1 tbsp toasted sesame seeds
- Extra green onions, sliced
- Sriracha or chili oil (for heat)
👨🍳Directions
-
1
Prepare all ingredients by dicing vegetables, mincing garlic, grating ginger, and beating eggs. Have everything within reach for quick cooking. -
2
Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set but still slightly runny. Remove eggs from the wok and set aside. -
3
In the same wok, add the remaining 1 tbsp oil. Add diced chicken or shrimp (if using) and cook until no longer pink, about 2-3 minutes. Remove and set aside with the eggs. -
4
Add carrots, bell peppers, and the white parts of the green onions to the wok. Stir-fry for 2 minutes until slightly softened. -
5
Add minced garlic, grated ginger, and frozen peas. Stir-fry for another 1-2 minutes until fragrant. -
6
Increase heat to high and add the chilled rice, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through. -
7
Return the cooked eggs and protein to the wok. Add soy sauce, oyster sauce, sesame oil, white pepper, and salt. Toss everything together and stir-fry for another 2 minutes until well combined. -
8
Taste and adjust seasoning if needed. Garnish with nori strips, sesame seeds, and the green parts of the green onions. Serve hot with sriracha or chili oil on the side if desired.
🔧Equipment
- Large wok or skillet
- Spatula or wooden spoon
- Mixing bowl
- Chef’s knife
- Cutting board
- Small bowl (for 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, while day-old rice has a firmer texture that fries better without turning 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.
2. Can I make shogun fried rice without a wok?
Yes! While a wok is ideal for high-heat cooking, you can use a large, deep skillet or frying pan. Just make sure it’s heavy-bottomed (like cast iron) to distribute heat evenly. Avoid overcrowding the pan, as this can steam the rice instead of frying it. Cook in batches if needed to maintain the right texture.
3. What protein works best in shogun fried rice?
Shogun fried rice traditionally includes shrimp, chicken, or a combination of both. However, you can customize it with pork, beef, tofu, or even scrambled eggs for a vegetarian version. For the best flavor, marinate the protein (especially chicken or pork) in a mix of soy sauce, garlic, and a little cornstarch before cooking.
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 over high heat to evaporate moisture quickly.
– Don’t overcrowd the pan—fry in batches if necessary.
– Add sauces (like soy sauce or oyster sauce) toward the end of cooking to prevent steaming the rice.
– Ensure all ingredients (veggies, protein) are fully cooked and drained of excess liquid before adding them to the rice.
5. Can I make shogun fried rice ahead of time?
Shogun fried rice is best served fresh, but you can prep ingredients ahead of time. Cook and refrigerate the rice, chop veggies, and marinate the protein in advance. When ready to cook, stir-fry everything quickly over high heat. If reheating leftovers, use a skillet or microwave with a splash of water to restore moisture, but note that the texture won’t be as crisp as freshly made.
