Fried Japanese Rice

I am feeling a bit peasanty today, so I grabbed The Peasant Cookbook by Marian Tracy (1955) from the shelf. I skipped the soup section and came upon this recipe for “Japanese Fried Rice.” I ponder the authenticity of it because I don’t associate bacon, celery, and parsley with Japan. Perhaps my otaku son can enlighten me. In any case, it sounds like a fabulous, inexpensive, and easy option for fried rice with a bit of a different flavor profile than your usual. Besides, it has BACON.

Some other things to love about this recipe:

  • It uses up odds and ends from the fridge.
  • The “leave a thick film” of bacon grease in the pan. What recipe says THAT anymore?
  • You can easily add other leftover vegetables, tofu, meat, etc to the recipe.

Fried Japanese Rice

3 strips bacon, diced
1 large onion, chopped fine
1/3 cup finely chopped parsley
1/3 cup coarsely chopped celery
1 cup diced cooked meat, preferably chicken, pork or beef
2 cups cooked rice (leftover rice may be used)
Soy sauce
salt and pepper
2 whole eggs

Saute the bacon and pour off most of the fat. Leave a thick film covering the bottom of the skillet, add the onion, parsley, and celery. Stir around until the onion and celery are pale yellow and partly cooked, but still crisp. Add the meat and rice. Season with soy sauce, salt and pepper, heat briefly, break the eggs onto the mixture and scramble over low heat until the eggs are cooked.

Serves 4.


  1. I don’t think it’s very authentic either, but this is almost exactly how my mom made fried rice when I was little, whenever we had the appropriate leftovers for it. The only difference: minus parsley, plus chopped green onions. The Japanese part? Us: Mom (Dad, too) is nisei (first generation born in Hawaii to Japanese immigrant parents).

  2. Atlanta Guy says:

    Who really cares about authentic when it is good! Plus you can’t go wrong adding bacon to anything! LOL. Maybe it’s not “fried rice”… but it sounds like a great dish. I’m making it tonight.

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