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Chicken Tama Rice Recipe
Learn how to make authentic chicken tama rice at home! This quick and easy recipe combines juicy teriyaki chicken with fluffy rice and a golden fried egg. Perfect Japanese comfort food recipe ready in 30 minutes.
Prep
Cook
Serve
Kcal
- 400g boneless chicken thighs
- 250g Japanese short-grain rice (or sushi rice)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 clove garlic, minced
- 1 tsp freshly grated ginger
- 1 medium carrot, julienned
- 100g edamame beans, shelled
- 1 spring onion, finely sliced
- 1 tsp sesame seeds
- Pickled ginger, to serve
- Sea salt and white pepper
Step 1
Rinse the rice under cold running water, swirling it gently with your hand, until the water runs mostly clear — about 4-5 rinses. This removes excess starch for fluffy, separate grains. Place it in a saucepan with 350ml of water, bring to a boil, then immediately cover and reduce to the lowest heat. Cook for 12 minutes without lifting the lid, then turn off the heat and let it steam for another 10 minutes.Step 2
While the rice cooks, make the tama marinade. In a small bowl, combine the soy sauce, mirin, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk it together until smooth.Step 3
Season the chicken thighs with salt and white pepper on both sides. Heat the vegetable oil in a frying pan over medium-high heat. Place the chicken thighs skin-side down (or smooth-side down if skinless) and cook for 5-6 minutes until deeply golden. Flip and cook for another 4-5 minutes until cooked through. The internal temperature should reach 75°C.Step 4
Pour half the tama marinade over the chicken in the pan during the last 2 minutes of cooking. Let it bubble and glaze the chicken, spooning it over as it reduces. Remove the chicken and let it rest for 3 minutes before slicing into strips.Step 5
Blanch the edamame beans and julienned carrot in boiling water for 2 minutes until just tender. Drain and refresh under cold water to keep their colour and crunch.Step 6
Fluff the cooked rice with a fork and divide between serving bowls. Arrange the sliced chicken, edamame, and carrot on top. Drizzle with the remaining tama marinade. Garnish with sliced spring onions, sesame seeds, and pickled ginger. Serve immediately.
What ingredients are used in Chicken Fried Rice from Wagamama?
Key ingredients include jasmine rice, boneless chicken thighs, eggs, soy sauce, oyster sauce, vegetables like onion and red bell pepper, plus aromatics such as garlic, ginger, and spring onions for authentic flavour.
How to cook Chicken Fried Rice from Wagamama at home?
Learn how to cook Chicken Fried Rice from Wagamama by first preparing day-old jasmine rice, then stir-frying seasoned chicken, scrambling eggs, and combining with vegetables in a hot wok using traditional Chinese techniques for the perfect texture.
What's the best type of rice for making authentic fried rice?
Day-old jasmine rice works best for fried rice as it's less sticky and has the ideal texture. Cook the rice ahead of time and let it cool completely, preferably refrigerated overnight, for restaurant-quality results.
Can you use chicken breast instead of thighs for fried rice?
While you can use chicken breast, thighs are preferred as they're more flavourful and remain juicy during high-heat stir-frying. If using breast, be careful not to overcook to prevent dryness.
What's the secret to achieving wok hei flavour in homemade fried rice?
Achieving wok hei requires cooking over very high heat in a well-seasoned wok or large pan, keeping ingredients moving constantly, and working quickly to create that distinctive smoky, charred flavour of authentic Chinese cooking.