Natto Fried Rice made easy for beginners and natto haters with umami-packed ingredients that mask the bitter flavor and reduce stickiness.
I get it, natto is stinky, sticky, and sometimes intimidating. I used to hate it too!
But this natto fried rice makes it easy to enjoy. With umami-packed ingredients like canned tuna and mentsuyu, the strong flavor is masked and the stickiness disappears when heated.
If you want to eat natto for its health benefits but struggle with the taste, this recipe is a must-try.
For more tips, check out my Ultimate Guide to Natto and other easy recipes like natto niku miso, natto dressing, and natto salad, which was one of my favorite school lunch menus.
This fried rice is quick, flavorful, and perfect for beginners learning to enjoy natto.
Watch How to Make Natto Fried Rice
Why You'll Love This Recipe
- Easy and quick: Just chop the veggies and fry everything, and done! Perfect for busy weekdays.
- Mild natto flavor: The umami-rich ingredients mask the natto’s taste, and mincing the natto makes it almost unnoticeable.
- Great for meal prep: You can freeze it and simply microwave when ready to eat.
- Packed with protein and veggies: While it’s not a full meal on its own, it’s loaded with protein and veggies, which makes it perfect for a quick snack or light lunch.
Notes on Ingredients
See the recipe card for the full ingredients list.
- Natto: Usually found in the frozen section of Asian grocery stores in the U.S. Let it defrost in the fridge overnight before using.
- Mentsuyu: A soy sauce-based seasoning with a touch of sweetness and dashi. You can use regular soy sauce, but adjust with a bit of dashi and sweetness if needed.
- Dashi powder: Use natural dashi powder, such as Kayanoya, for the best flavor.
- Cooked rice: Short- or medium-grain rice works best for this fried rice. Microwave if cold.
💡You can find these ingredients at Japanese or Asian grocery stores, or online at Amazon or Weee!
How to Make Natto Fried Rice
Step 1: Mince the onion and natto.
Step 2: Fry the egg over medium heat and set aside.
Step 3: Cook the onion until translucent.
Step 4: Add the drained canned tuna, natto, and frozen vegetable mix and stir-fry until the moisture is almost gone.
Step 5: Add warm cooked rice and garlic paste, then mix well.
Step 6: Add the seasonings. Spread the rice in the pan, let it sit a minute, then stir—repeat a few times until the bottom bits lift easily. Add the egg back in and mix everything together.
What to Serve with Natto Fried Rice
I like to enjoy this fried rice with a bowl of miso soup, a light protein like egg or grilled fish, and a few veggie-packed sides such as Japanese tomato salad.
You can also turn the fried rice into onigiri and enjoy it on its own for a quick and satisfying meal.
Storage & Reheating Instructions
- To store: Let the fried rice cool slightly, then transfer a serving portion to a small container with a lid or wrap in plastic wrap while it’s warm. Keep in the fridge for up to 2–3 days or freeze for up to 2 weeks.
- To reheat: Microwave while wrapped or in a covered container for 2–3 minutes until heated through. Stir well before serving.
More Recipes with Natto
Looking for other recipes like this? Try these:
💌 If you tried this recipe and liked it, I’d love to hear from you! Leave a comment and review below or send a photo of your dish to my email. I’d be so happy to see your creation!
📖Recipe
Natto Fried Rice (Easy Umami-Packed Dish Even Natto Haters Love)
Ingredients
Method
- Prep the onion and natto: Finely chop the onion and the natto.½ medium onion, 1 pack natto
- Cook the egg: Heat 1 teaspoon of sesame oil in a pan over medium heat. Beat the egg, pour it in, and cook until it’s half-done. Take it out of the pan.1 large egg
- Cook the onion: Add 1 tablespoon of sesame oil to the pan and cook the onion for 2–3 minutes until it’s soft and see-through.
- Add the other main ingredients: Add the drained canned tuna, natto, and frozen vegetable mix. Stir-fry for about 5 minutes, or until the moisture evaporates.1 5-ounce can tuna, 1 cup frozen mixed vegetables
- Add the rice: Put in the rice and garlic paste. Stir well so everything mixes together.10.5 ounces warm cooked rice, 1 teaspoon garlic paste
- Add the seasonings: Add the seasonings. Stir, then spread the rice out in the pan and wait 1 minute. Repeat this mix-spread-wait process about 3 times. Keep frying until any brown bits on the bottom come off easily.2 tablespoons mentsuyu, 1 teaspoon dashi powder, ⅛ teaspoon ground black pepper
- Finish: Put the egg back in the pan and mix everything together. Serve warm.
Notes
- Ingredients
- Natto: Usually in the frozen section. Defrost overnight in the fridge.
- Mentsuyu: Soy sauce with sweetness and dashi. Can substitute with soy sauce + a bit of dashi and sugar.
- Dashi powder: Use natural dashi like Kayanoya for best flavor.
- Rice: Short- or medium-grain Japanese rice works best. Microwave if cold.
- Serving ideas: Serve with miso soup, a light protein (egg or grilled fish), and veggie sides like Japanese tomato salad. You can also make onigiri with this fried rice.
- Storage & reheat instructions: Cool slightly, then store in a container or wrapped in plastic. Fridge: 2–3 days. Freezer: up to 2 weeks. To reheat, microwave 2–3 minutes until hot, stirring before serving.
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Kurumi says
This is packed with protein and fiber, and the best part is it doesn’t taste like natto at all! Even my husband, who’s a natto hater, liked it, so I hope you give it a try.