Natto Fried Rice

Natto Fried Rice

S&D Recipe Channel’s awesome fried rice!

So I found a good recipe for natto fried rice when I was surfing youtube a while back.  I tried it out and it was pretty good!  I found it on the Simple and Delicious Recipe Channel.  They have a lot of awesome looking recipe videos, so be sure to check out their channel and website.

I’m going to link the video to this recipe, but the text is in Japanese, so I’ll post the recipe as well, (although I think the video is pretty self explanatory).


  • Packet of natto
  • Vegetable oil
  • Sesame oil
  • Eggs
  • Rice (cooked)
  • Scallions / sprig onions
  • Green onions
  • Salt
  • Pepper


  • Thinly chop the scallions and leek.
  • Stir the natto until it gets nice and thick and mix it together with the eggs.  Mix well.
  • Heat up a pan and add vegetable oil.  Move the vegetable oil around in the pan so it coats the surface, then remove the vegetable oil to the side.
  • Add sesame oil.
  • Add the egg and natto.  Be sure to move it around so it doesn’t burn.  Once it starts to solidify, remove it to the side.
  • Again, add vegetable oil to the pan and remove any excess.  Then add the rice.  I like to use day old rice when I make fried rice just because its not as sticky and moist.
  • Pound out the lumps in the rice and make it nice and fluffy.  Once you do that, add the scallions and mix.
  • Add the egg natto mixture and mix well into the rice.
  • Add some salt and a bit of pepper to taste.
  • Add soy sauce and the finely chopped green onion, mix it in, and your pretty much done!

It’s a tasty recipe and the video really good job showing how simple it really is.  Try it out and tell me what you think.

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2 Responses to “Natto Fried Rice”

  1. hiroki says:

    Do you have preference between mini/small/medium/large sized nattos? Personally, I like them all.

    I can’t imagine large size nattos being a good choice for use in natto fried rice, however. Small or medium seems like a wise choice.

  2. koji says:

    I usually use the medium sized natto. The smaller natto might actually blend in nicely with this recipe as well! Good idea!!