Japanese Fried Rice

Japanese Fried Rice


2 eggs, lightly beaten

1 eggplant, finely chopped

250g pork mince

4 green shallots, trimmed, thinly sliced, plus extra to serve

3 garlic cloves, crushed

½ teaspoon dried chilli flakes

1 large carrot, peeled, finely diced

150g snow peas, trimmed, sliced

340g (2 cups) cooked brown rice

1 tablespoon gluten free tamari

1 tablespoon sake

1 teaspoon sesame seeds


  1. Heat a large wok over medium high heat and spray with oil.
  2. Add half the egg, tilting the wok so it covers the base. Cook for 1 minute.
  3. Transfer to a board and repeat with the remaining egg.
  4. Roll up each omelette and thinly slice. Set aside.
  5. Return wok to high heat and spray with a little oil. Stir fry eggplant for 2-3 minutes or until golden and softened. Transfer to a plate.
  6. Spray the wok with a little more oil. Add the mince and stir fry for 2-3 minutes, breaking up the lumps with a wooden spoon.
  7. Add the shallot, garlic and chilli and stir fry for 1 minute an aromatic.
  8. Add the carrot and snow peas and stir fry for 2 minutes or until tender crisp.
  9. Add the rice, tamari, sake and sesame oil and stir fry until heated through.
  10. Serve the rice topped with sliced omelette, extra shallot and sesame seeds.


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Midwest Foods Dubbo