Japanese-Style Fried Brown Rice

This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou (Shibata-Shoten, 2004), the chef and owner of Nakaiseki Sen, a vegetarian restaurant in Tokyo.

Japanese-Style Fried Brown Rice Japanese-Style Fried Brown Rice
This simple stir-fried brown rice, with red chiles, scallions and pine nuts, is based on a recipe from Japanese chef Yumiko Kanou.
Yield: serves 2


  • 2 dried chiles de árbol
  • 2 tbsp. Asian sesame oil
  • 7 scallions, thinly sliced on the diagonal
  • 2 tbsp. pine nuts
  • 2 cups cooked and cooled Short-Grain Brown Rice
  • 3 tsp. light soy sauce


  1. Using kitchen shears, cut chiles into thin rings and set aside.
  2. Heat sesame oil in a 10″ nonstick skillet over high heat. Add scallions, and pine nuts and cook, stirring frequently, until the scallions wilt slightly and the pine nuts take on a light golden color, about 2 minutes.
  3. Add rice and soy sauce. Cook, stirring to break up the clumps, until the rice is hot and all the ingredients have mingled together, about 3 minutes. Garnish with the chiles.