Unagi Fried Rice - Japanese food stall recipe

Unagi fried rice is both aromatic and delicious. By purchasing pre-cooked Japanese eel (kabayaki), you can easily make fried rice at home without any additional preparation.

What type of eel is used to make Unagi fried rice?

Eel fried rice is typically made using "Unagi no Kabayaki" (うなぎの蒲焼), which is grilled eel coated with a sweet soy-based sauce, commonly found in Japanese cuisine. Kabayaki eel is usually made from freshwater eel, known for its tender texture and rich flavour when paired with the sauce, making it an ideal choice for fried rice.

When making eel fried rice, the eel is already fully cooked, with a slightly charred and sweet flavour from the sauce. The eel can be cut into small pieces and stir-fried with the rice without requiring much additional seasoning. You can also add ingredients like onions, scallions, and eggs to enhance the overall depth of flavour in the fried rice.

Eel fried rice is typically made using "Unagi no Kabayaki"

Why use cold rice to make fried rice?

Using cold rice (leftover rice which was ) is ideal for making fried rice because it has a lower moisture content, and the grains are drier and more separated, which prevents the rice from sticking together and ensures a better texture.

1. High grain separation: As rice cools, moisture evaporates, making the grains drier and more dispersed. This allows each grain to be evenly heated during stir-frying, avoiding clumps or a sticky texture.

   
   

2. Prevents sogginess: Hot or freshly cooked rice contains more moisture, which can make fried rice too soft or mushy, losing the desired fluffiness.

   
   

3. Better flavour absorption: Cold rice absorbs sauces and seasonings more effectively during stir-frying, ensuring that each grain is full of flavor.

The main reason for using cold rice to make fried rice is that cold rice has a lower moisture content, with drier and more separated grains, making it less likely to stick together and resulting in a better texture for the fried rice.

But if you don't have cold rice, with a bit more effort, time, and patience while stir-frying, you can still achieve well-separated rice grains.

Ingredients (serve 2)

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Grilled Unagi	½ pc
Spring Onion	3-4 sprigs
Egg	3 bulbs
Ginger	to taste
White Rice	200 g
Salt	1 tsp
Dark Soy Sauce	2 tbsp

Steps

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1. Cut the eel and spring onion into small pieces, and finely chop the ginger.

2. Heat a pan over high heat, add some oil, and quickly scramble the eggs until half-cooked. Remove and set aside.

3. Over medium heat, add some oil to the pan, then add the minced ginger and rice. Stir-fry for 7-8 minutes, or until the rice is dried out.

4. Add the partially cooked eggs and eel to the pan, and stir well. Then season with salt and dark soy sauce for coloring, and continue to stir-fry until the rice is fully dry. (You can also use eel sauce instead of dark soy sauce.)

5. Finally, add the chopped spring onion and stir well. Serve on a plate once everything is evenly mixed.

6. The delicious Unagi fried rice is ready!6. The delicious Unagi fried rice is ready!