Japanese Fried Chicken Fried Rice– the perfect quick and easy weeknight meal that uses up leftovers!
More Quick & Easy Fried Rice Recipes to Try
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Karaage Fried Rice
Elevate your fried rice by using left over vegan Japanese fried chicken! This easy & delicious 1 pan meal comes together in under 10 minutes– the perfect quick weeknight meal!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: entree
- Method: stove top
- Cuisine: vegan, japanese
Ingredients
- 1-2 scallions, sliced with white and green separated
- 1 cup cooked rice (225g)*
- 1 tbsp Vegan Japanese kewpie mayonnaise (15g)
- 1 tsp vegetarian oyster sauce (or soy sauce)
- ½ tsp mushroom stock powder
- ½ scant teaspoon garlic powder, optional
- salt & pepper, to taste
- 3-4 pieces of Vegan Tofu Karaage Fried 'Chicken', chopped into small pieces
Instructions
- In a bowl, mix the Japanese mayonnaise and rice.
- Heat 1 tablespoon of oil over medium high heat and fry white parts of the scallions for 30 seconds. Increase heat to high, add the rice and cook for about 1 minute. The key here is to break apart the rice by tossing it using a wooden paddle or spatula, instead of stirring or squishing it down. Drizzle in the soy sauce, salt and pepper. Toss the rice for another 15 seconds. Add in the karaage until heated through. Lastly, toss in the green part of the scallion and serve in a bowl. Enjoy!
Notes
- *I used left over Japanese short grain rice but long grain rice can also be used.
- Helpful Equipment: non-stick wok or pan, wooden turner
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
Nutrition
- Serving Size: 1 serving
- Calories: 474
- Sugar: 1.4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 1.6g
- Trans Fat: 0
- Carbohydrates: 55g
- Fiber: 3.5g
- Protein: 21g
- Cholesterol: 0
Keywords: japanese fried rice, vegan fried rice, fried chicken fried rice, karaage
SAVE IT FOR LATER! ↓
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Cass M says
I’m hungry just thinking about this one! Made it last night, loved it and was SOOO excited for leftovers today! The Karaage is great on its own but I loved making a meal out of it with this recipe!
★★★★★
Ernest says
I made the karate as well and used leftovers to make this so perfect!
★★★★★
Mitch says
Loved this recipe! I saved and fried all the smaller chunks of karaage that fell of while coating for this recipe, in addition to tearing up some of the bigger chunks, and it was awesome! Mixing the rice with mayo made the dish so rich and kept it from sticking to the pan, which was always a struggle for me lol. Definitely going to use this recipe any time I'm in need of a fried-rice fix!
★★★★★
Kerri says
Such good flavors! Had it with extra karaage on the side
★★★★★
Taylor George says
I loved it! I thought the texture and flavor was great!! My dad who is not vegan, but decided to go vegan for a while said it needed pepper...in the starch. I was fine with the flavors, especially the texture so crunchy and delicious...I made the Japanese Mayo as well and dipped it in that. My dad ate of the little fried pieces of tvp that fell off haha. I paired it with some kimchi Brussel sprouts and rice! Will make again...probably with pepper if I’m sharing again 🤣
★★★★★
Kym says
Love this recipe so much! Super simple and SUPER yummy 🙂
★★★★★
Mari says
Genius idea for using up karaage leftovers - especially if you end up with some hard bits after over frying! I chopped them into extra small pieces and it actually looked + tasted like char siu bits. Will always make it a point to set aside some karaage so I can make this the next day!
★★★★★