Japanese Fried Rice

After trying Benihana, it is hard to not think about their fried rice. This recipe is my version of Japanese fried rice. It may not be the same as the Benihana one, but it is absolutely delicious! I used sausage instead of chicken. It is more convenient, and it added some smoky flavor into the fried rice. The crushed garlic is the key. Remember to put it in! This is the only fried rice that I made. I usually made 4 servings, therefore Bryan and I can save the rest for lunches. I really don’t mind eating this everyday!

Japanese Fried Rice

3 – 4 servings


–   2 cups uncooked short or medium grain rice

–   1/3 (16-oz package) smoked sausage (diced) (Hillshire Farm)

–   4 eggs (beaten)

–   1 onion (diced)

–   1 ½ cups frozen peas

–   5 tablespoons carrot (finely chopped)

–   1 ½  tablespoons unsalted butter

–   4 tablespoons soy sauce

–   2 – 3 teaspoons crushed/finely minced garlic

–   1 tablespoon vegetable oil

–   salt

–   ground black pepper


  1. Cook the rice in a rice cooker. Once the rice is cooked, let it cool at room temperature for at least 1½ hours. If you can, cook the rice the night before, and let the rice cool in the fridge overnight.
  2. In a medium pan, add the vegetable oil over medium-low heat. Season the beaten eggs with salt and pepper. Pour and scramble the eggs. Separate the eggs into pea-size bits with a spatula. Take out and set aside.
  3. In a medium pan, cook the sausage over medium heat until brown. Add the onions, and carrots. Cook until the vegetables are soft. Stir in the peas, and cook until warm. Set aside.
  4. In a wok or large pan, melt the butter over medium heat. Add the rice, and stir until the rice is evenly covered with butter. Make sure to separate the rice that has stuck together. Pour in the soy sauce, and stir until the rice is evenly covered with soy sauce and the rice is slightly dry. Add the crushed garlic. Mix again. Toss in the eggs, and sausage mixture. Combine everything well and cook for 2 more minutes. Stir often. Season with salt and pepper to taste. Serve immediately.


  1. If you don’t want to use smoked sausage, you can use chicken, spam, or anything you like. I use sausage because that is easy and it doesn’t need extra preparation.

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