Takana Fried Rice is a savory and umami-rich Japanese stir-fried rice dish that features pickled mustard greens (takana), eggs, and green onions. Using nutty brown rice instead of white rice, this recipe adds extra texture and nutrition. With its bold and slightly spicy flavor, Takana Fried Rice is quick, easy, and packed with Japanese flavors—perfect for lunch or dinner!
Takana Fried Rice
Difficulty: ★★☆☆☆Servings
2-3
servingsPrep time
10
minutesCooking time
20
minutesIngredients
2 cups cooked brown rice (White rice can also be used.)
2 eggs, beaten
2–3 tbsp takana-zuke (pickled mustard greens), finely chopped (Available at Asian grocery stores or substitute with chopped pickled vegetables.)
1 green onion, finely chopped
2 tbsp vegetable oil (For stir-frying.)
1 tbsp cooking sake (or dry sherry) (Enhances umami.)
Salt & black pepper, to taste
Directions
- Prepare the Rice
If using brown rice, cook it as usual but with 1.3 times more water for a softer texture.
If using leftover rice, let it sit at room temperature for 15 minutes before stir-frying. - Heat the Pan & Cook the Eggs
Heat a large frying pan or wok over high heat until you see a slight white smoke.
Add vegetable oil and swirl to coat the pan.
Pour in the beaten eggs, stirring lightly to scramble. - Add the Rice & Stir-Fry
Quickly add cooked brown rice while the eggs are still slightly soft.
Break up any clumps and mix well so the rice gets coated with oil and eggs. - Add the Takana & Green Onions
Stir in the chopped takana and green onions.
Continue stir-frying until everything is well combined. - Season & Finish
Add salt and black pepper to taste.
Drizzle cooking sake over the fried rice and give it one final toss. - Serve & Enjoy!
Plate the fried rice and enjoy it hot!
Notes
- ✔ For the best texture: Use cold, day-old rice to prevent clumping. If using fresh rice, let it cool for 15 minutes before stir-frying.
✔ For extra umami: Add a splash of soy sauce or sesame oil at the end.
✔ For more protein: Add diced chicken, tofu, or shrimp.
✔ For a spicy kick: Stir in red chili flakes or a drizzle of chili oil.
✔ For meal prep: Store leftovers in an airtight container in the fridge for up to 2 days.