Easy Japanese BBQ Fried Rice with Egg, Peas and Corn
This Japanese BBQ fried rice is a quick and easy way to turn cooked rice into a satisfying meal. The rice is coated with Japanese barbecue sauce and sesame oil, then fried with frozen peas, sweet corn and soft scrambled eggs. Green onions and peppery nigella seeds add a fresh, savoury finish.The black seeds came from an Iranian grocery store and are nigella seeds, sometimes called black cumin. They have a slightly peppery, onion-like flavour and give this simple fried rice a little something different.
Equipment
- Large non-stick skillet or wok
- Wooden spoon or heatproof spatula
- Large mixing bowl
- Small bowl for whisking the eggs
- Measuring cups and spoons
- Cutting board
- Sharp kitchen knife
- Serving spoon or rice paddle
Ingredients
- 4 cups rice cooked, cold or cooled
- ⅓ cup barbecue sauce such as Bachan’s Japanese barbecue sauce
- 1 tablespoon sesame oil
- 4 eggs large
- 1 cup peas frozen
- 1 cup corn frozen
- 3 green onions thinly sliced
- 1 teaspoon nigella seeds
- 1 tablespoon sesame oil for cooking, if needed
Instructions
Season the rice.
- Place the cooked rice in a large bowl. Add the Japanese barbecue sauce and 1 tablespoon sesame oil. Toss until the rice is evenly coated and most of the clumps have separated. The sesame oil also helps keep the rice from sticking together.
Scramble the eggs.
- Beat the eggs in a small bowl. Heat a large non-stick skillet or wok over medium heat. Add a small amount of sesame oil, if needed, and pour in the eggs. Gently scramble until just cooked.
Remove the eggs.
- Transfer the scrambled eggs to a plate and roughly break them into bite-sized pieces. Set aside.
Fry the rice.
- Add the seasoned rice to the same skillet. Cook over medium-high heat for 4 to 5 minutes, stirring and turning the rice regularly. Let it sit against the hot pan for a few seconds between stirs so it develops a little colour.
Add the frozen vegetables.
- Add the frozen peas and corn directly to the skillet. Continue cooking for 4 to 6 minutes, stirring frequently, until the vegetables are hot and tender.
Fold in the eggs.
- Return the scrambled eggs to the skillet. Gently fold everything together and cook for another 1 to 2 minutes.
Garnish and serve.
- Spoon the Japanese BBQ fried rice into bowls. Top with sliced green onions and a light sprinkling of nigella seeds. Serve hot.
For the best Japanese BBQ fried rice, use cold cooked rice and toss it with the Japanese barbecue sauce and sesame oil before frying. This helps the grains stay separate, prevents sticking and spreads the sweet, savoury flavour evenly through every bite.
Notes
- Cold cooked rice works best for this Japanese BBQ fried rice because the grains are firmer and less likely to become sticky in the skillet.
- Mix the rice with the Japanese barbecue sauce and sesame oil before cooking. I found this helped coat the grains evenly and kept the flavour from collecting in just a few spots.
- Day-old rice is ideal, but freshly cooked rice can still work. Spread it on a baking sheet or large plate and let it cool before frying.
- Add the frozen peas and corn directly to the pan. There is no need to thaw them first, but cook until the extra moisture has evaporated.
- Scramble the eggs separately, then fold them into the rice near the end. This keeps the egg pieces soft, fluffy and visible throughout the finished dish.
- Japanese barbecue sauce is already sweet, salty and savoury, so taste the egg fried rice with peas and corn before adding extra salt.
- Use a wide skillet or wok so the rice has plenty of contact with the hot surface. A crowded pan can steam the rice instead of frying it.
- Nigella seeds add a slightly peppery, onion-like flavour. They are stronger than black sesame seeds, so only a light sprinkle is needed.
- Add the sliced green onions just before serving so they stay fresh, crisp and colourful.
- This easy fried rice with frozen vegetables can be served on its own or paired with grilled chicken, tofu, shrimp or salmon.
Nutrition
Serving: 1servingCalories: 910kcalCarbohydrates: 172gProtein: 22gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 164mgSodium: 321mgPotassium: 526mgFiber: 6gSugar: 12gVitamin A: 759IUVitamin C: 18mgCalcium: 101mgIron: 3mg
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