Unagi Fried Rice is a flavorful twist on classic Chinese fried rice, featuring tender, smoky-sweet grilled eel paired simply with day-old rice, aromatics, and a glossy unagi tare sauce. It’s a quick and satisfying way to transform leftover rice and pre-cooked unagi into a luxurious weeknight meal.
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Why you'll love this recipe
If you're looking for another way to jazz up Chinese fried rice, or you have leftovers from Unagi don, this recipe is:
Elevated yet easy: using store-bought grilled unagi is convenient without compromising on flavor.
Incredible flavor: the sweet-savory tare sauce infuses the rice with rich, deep flavor.
Repurposes leftovers: leftover grilled unagi and day-old rice works best, making this an ideal no-waste meal.
What is unagi?
Unagi is Japanese freshwater eel, often prepared kabayaki-style, which is grilled and basted in a sweetened soy tare sauce.
Japanese grilled eel has a soft, tender and flavorful texture that complements steamed rice.
Ingredients you'll need
- cooked rice: preferably day-old, you can use short-grain or medium grain rice
- grilled unagi: pre-cooked; usually comes packaged frozen in Asian supermarkets
- green onions/scallions
- soy sauce: regular soy sauce; for savory flavor
- unagi sauce: also known as kabayaki sauce, is a sweet and savory thickened sauce
- eggs: scrambled
- toasted sesame oil: for aroma & flavor
Where to find?
You can find these ingredients at Asian supermarkets.
Grilled unagi/eel is usually frozen in vacuum-sealed packaging.
How to make unagi fried rice
In a large wok or skillet, heat up 1 tablespoon of vegetable over high heat. Add in the beaten eggs and scramble, until just cooked.
Add the cold rice in with the eggs, breaking up any clumps. Cook for a few minutes, stir-frying the rice with the egg.
Drizzle in the soy sauce and unagi sauce over the rice, adjusting to your taste.
Add in the diced grilled unagi, gently folding them into the rice, and ensuring everything is heated through.
Drizzle in sesame oil and add in green onions.
Remove from heat and serve with additional unagi (eel) sauce.
How to serve
Serve the eel fried rice with other sides such as Japanese-style spinach (goma-ae), garlic bok choy, chicken yakitori, or seaweed salad.
How to store & reheat
Store leftover unagi fried rice in an airtight container in the fridge for up to 2 days.
To reheat, cover the fried rice and microwave for in 1-minute increments, until warmed through. Be careful not to overcook the eel.
Expert tips
Have everything prepped, cut and ready before cooking.
Ensure your wok is hot before frying the ingredients.
Use cold, day-old rice for better texture and less stickiness.
Treat the unagi gently to preserve its tender texture.
Customize with vegetables such as green peas, edamame, corn, or shiitake mushrooms.
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Unagi Fried Rice (Japanese Grilled Eel Fried Rice)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 tablespoon vegetable oil
- 2 large eggs beaten
- 1 ½ C cooked white rice preferably day-old and cold
- 1 tablespoon soy sauce or to your taste
- 1 tablespoon unagi sauce
- ½ piece grilled unagi Japanese eel, diced into small pieces
- 1 teaspoon sesame oil
- 1 stalk green onion chopped
Instructions
- In a large wok, heat up 1 tablespoon of vegetable over high heat. Add in the beaten eggs and scramble, until just cooked.
- Add the cold rice in with the eggs, breaking up any clumps. Cook for a few minutes, stir-frying the rice with the egg.
- Drizzle in the soy sauce and unagi sauce over the rice, adjusting to your taste.
- Add in the diced grilled unagi, gently folding them into the rice, and ensuring everything is heated through.
- Drizzle in sesame oil and add in green onions.
- Remove from heat and serve with additional unagi (eel) sauce.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Linsey
This fried rice is so healthy, delicious with full of umami flavour. Perfect match with miso chili oil!
Michelle
Thanks Linsey, the eel gives the rice such a nice flavor and texture! A drizzle of miso chili oil would be fantastic.
Ben | Havocinthekitchen
I'm so jealous that you have access to smoked eel. I haven't seen it in Nova Scotia - even in Asian stores. I need to search better because these rice looks mouthwatering and so inviting!
Michelle
Oooh, wish I could send you the eel -- it's got such a luxurious texture, thanks Ben!
Raymund | angsarap.net
Unagi fried rice? Now that’s how to upgrade leftovers! Love how the sweet-savory tare sauce clings to every grain, genius move using day-old rice for that perfect texture.
Michelle
Right? It's such a great way to use up leftover rice, and any leftover unagi 🙂