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RECIPE: Takana Fried Rice

RECIPE: Takana Fried Rice

Takana adds a peppery taste and dash of color to this fried rice. For an added crunch, let the rice sit without stirring after step 5 so that it develops a golden, crispy crust on the bottom. The flavors will deepen when enjoyed as leftovers the next day.

Servings: 2 servings


  • 1 beaten egg
  • 1 tbsp sesame oil
  • 2-3 thinly sliced scallions
  • 80g Takana (chopped)
  • 400g cooked rice
  • 1 tsp soy sauce* 
  • Slightly less than 1 tsp of powdered dashi* 
  • Salt and pepper (to taste)


  1. In a frying pan, heat ½ tbsp of oil on medium heat and add the egg. Scramble lightly until half cooked. Remove from heat.
  2. In a frying pan, add the sesame oil and fry the scallions.
  3. Add the takana and cook stirring until tender.
  4. Add the cooked rice and egg. Stir until combined.
  5. Add the soy sauce, powdered dashi, and salt and pepper (to taste). Stir well.
  6. To finish, add an extra dash of sesame oil and soy sauce and fry for a moment to finish. 

*Available in our Creative Beginnings: Redefining “Wa” Care Package


  • Thank you for your question Caitlin! Uncooked rice typically triples in weight once cooked, so 400g of cooked short grained Japanese white rice is about 130g of uncooked rice. Let us know what you think once you try this recipe!

    Kokoro Care Packages
  • Would you happen to know how much rice 400g cooked short grained Japanese white rice is as uncooked amount? Thanks!

    Caitlin Dailey

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