Sea Urchin Fried Rice Recipe – Japanese Special
Sea urchin fried rice takes the familiar comfort of fried rice and gives it a lavish Japanese upgrade. The sweet-briny flavor of uni (sea urchin roe) melds with fragrant garlic, crisp onion and bell peppers, and day-old jasmine rice for an umami-rich base. Stir-ins like peas and scallions add freshness, while soy and oyster sauce deepen the savor. In under 30 minutes, you get a dish that feels indulgent yet homey—perfect for dinner when you want something special.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
Sea Urchin Fried Rice Ingredients:
- 2 cups cooked jasmine rice (preferably cold or day-old for best texture)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup diced bell pepper (any color)
- 1/2 cup frozen peas (thawed)
- 2 large eggs, lightly beaten
- 1/2 cup sea urchin roe (uni), fresh or thawed if frozen
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- Salt and freshly ground black pepper, to taste
- 2-3 green onions, sliced
- 1 tbsp chopped fresh cilantro or parsley for garnish (optional)
Prepare the Ingredients:
Ensure the rice is cold or at least cool to avoid mushy fried rice. Break up any clumps before cooking.
Cook the Vegetables:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and chopped onion, cooking until fragrant and translucent, about 2-3 minutes.
Add diced bell pepper and cook for another 2 minutes until slightly softened.
Scramble the Eggs:
Push the vegetables to one side of the skillet. Add the beaten eggs to the empty side and scramble until cooked through, then mix with the vegetables.
Add Rice and Sauce:
Add the cold rice to the skillet. Stir well to combine with the vegetables and eggs.
Pour in soy sauce and oyster sauce (if using). Stir-fry everything together, breaking up any remaining rice clumps.
Incorporate Sea Urchin:
Gently fold in the sea urchin roe and cook for another 2-3 minutes, allowing it to warm through without overcooking.
Finish and Serve:
Drizzle with sesame oil and season with salt and pepper to taste. Toss in sliced green onions.
Garnish with fresh cilantro or parsley if desired.
Serve Immediately:
Serve hot, straight from the pan for the best flavor and texture.
Recipe Notes:
Use cold or day-old rice to avoid mushiness and help achieve separated grains in the fried rice.
Handle the sea urchin roe gently—over-cooking can ruin its delicate flavor and creamy texture.
Adjust sauce levels (soy, oyster) depending on strength and saltiness to suit your taste.
Feel free to add more vegetables (e.g. carrots, mushrooms) or proteins like shrimp or chicken for variation.
Serve immediately for best texture and flavor; garnishing with green onions or fresh herbs brings freshness.
