Japanese-Style Fried Brown Rice

  • Serves

    serves 2


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.


  • 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


Step 1

Using kitchen shears, cut chiles into thin rings and set aside.

Step 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.

Step 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.

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