Description
This Japanese Fried Rice, or Yakimeshi, is a quick and delicious stir-fried dish featuring day-old Japanese rice, fresh vegetables, and lightly scrambled eggs seasoned with soy sauce, salt, and white pepper. Perfect as a simple yet satisfying meal for any time of day.
Ingredients
Scale
Vegetables
- 1 small leek or onion, finely chopped
- 1 small carrot, finely chopped
- 1 cup lettuce, shredded
- 2 cloves garlic, minced
Main Ingredients
- 1 tablespoon vegetable oil
- 300 grams 1-2 days old cooked Japanese rice (kept in fridge)
- 2 large eggs, whisked
Seasoning
- 1 tablespoon soy sauce
- Salt, to taste
- Ground white pepper, to taste
Instructions
- Heat Oil and Garlic: In a wok or large skillet over medium-high heat, add the vegetable oil and minced garlic. Fry for 30 seconds until fragrant but not browned.
- Cook Vegetables: Add the finely chopped leek (or onion) and carrot to the pan. Cook for 1 to 2 minutes, stirring frequently, until the vegetables soften but maintain a slight crunch.
- Add Rice and Lettuce: Add the chilled day-old Japanese rice to the pan. Gently break up any clumps with a spatula until the rice is separated. Then mix in the shredded lettuce and toss well to combine all ingredients evenly.
- Scramble Eggs: Push the rice mixture to one side of the pan. Pour the whisked eggs into the empty space. Using a spatula in a zigzag motion, scramble the eggs until just cooked, then fold the eggs into the rice mixture thoroughly.
- Season and Serve: Add soy sauce, salt, and ground white pepper to taste. Toss the rice to distribute the seasoning evenly throughout. Turn off the heat, transfer the fried rice to a serving plate, and enjoy immediately.
Notes
- Using day-old refrigerated rice is critical for proper texture and to prevent clumping.
- You can substitute the leek with a small yellow onion if preferred.
- Adjust soy sauce and seasoning to your taste preference.
- This dish can be customized with additional ingredients like cooked chicken, shrimp, or peas for added protein and flavor.
