Healthy Japanese fried rice

Cooking steps

1. 1. Prepare all ingredients

   Rinse the rice until the water runs clear and leave it to drain well. Cut the zucchini and cucumber into small sticks, finely chop the green onions. Boil the eggs to a soft or slightly runny yolk — this will make the dish juicier and richer in flavor.

   

   While the rice is draining, prepare everything for frying: heat a pan or wok over medium heat, add a small amount of oil, and keep soy sauce, rice vinegar, and sesame oil nearby so they can be added quickly.

2. 2. Fry the rice and vegetables

   Add the rice to a well-heated pan and fry, stirring constantly, for 3–4 minutes until the grains become slightly crispy. Add the zucchini and cucumber, then fry for another 2–3 minutes until lightly golden.

   Pour in the soy sauce, rice vinegar, and sesame oil. Stir quickly so the sauce is evenly distributed through the rice. Taste and season with salt if needed.

3. 3. Serve the dish

   Transfer the hot rice to a plate, top with egg halves, sprinkle with green onions and, if desired, fresh herbs. Serve immediately while the dish is warm and aromatic.

   This rice can be enjoyed as a standalone meal or served as a light lunch. Leftovers reheat well the next day and keep the same rich flavor.