Japanese Fried Rice (Yakimeshi)
No Teppanyaki grill top needed to whip up this simple and savory Japanese Fried Rice recipe. Yakimeshi can be made in a skillet and be ready to serve in just 15 minutes!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 small leek or onion, finely chopped
- 1 small carrot, finely chopped
- 300 grams 1-2 days old cooked Japanese rice that was kept in the fridge
- 1 cup lettuce, shredded
- 2 large eggs, whisked
- 1 tablespoon soy sauce
- salt and ground white pepper, to taste
Instructions
- 1
In a wok or large skillet over medium-high heat, add the oil and garlic and fry for 30 seconds.
- 2
Add the leek and carrot and cook for 1 to 2 minutes, or until the vegetables are soft but still yielding a crunch.
- 3
Add the day-old rice and gently break it up until it’s no longer clumpy. Add the lettuce and mix it in with the rice. Toss well.
- 4
Push the rice to one side of the pan and add the whisked eggs to the empty side. Move in a zigzag motion to scramble the eggs, using a spatula and fold the cooked eggs into the rice.
- 5
Add the soy sauce, salt, and pepper, and toss the rice until the seasoning is evenly spread through the fried rice. Turn the heat off, transfer the fried rice to a plate and serve.