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Japanesemaindairy-free
Japanese Fried Rice (Yakimeshi)
Yakimeshi is a staple of Japanese home cooking and teppanyaki restaurants, distinguished from Chinese-style chahan by its use of Japanese short-grain rice and a lighter seasoning of soy sauce and sesame oil. Born from the bustling street stalls and izakayas of cities like Osaka and Tokyo, this dish transforms leftover rice into a savory, smoky meal cooked over high heat.
Jump to recipeIngredients
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Instructions
- 1
Remove the cold day-old rice from the refrigerator and break up any clumps with your hands or a fork until individual grains are separated. Set aside. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and white pepper to make the seasoning sauce. Set aside.
- 2
Heat a wok or large heavy-bottomed skillet over the highest heat your stove allows for at least 2 minutes until it is smoking hot. Add 1 tablespoon of neutral oil and swirl to coat.
- 3
Add the bacon pieces and cook, stirring frequently, for 2 minutes until the fat begins to render. Add the chicken thigh pieces and cook for 3 to 4 minutes, stirring occasionally, until golden brown on the outside and cooked through. Remove the chicken and bacon from the wok and set aside.
- 4
Add the remaining 1 tablespoon of neutral oil to the wok. Add the diced onion and carrot and stir-fry over high heat for 2 minutes until the onion is translucent and beginning to soften.
- 5
Push the vegetables to the sides of the wok to create a well in the center. Add the butter to the center and let it melt. Pour the beaten eggs into the well and scramble them quickly with a spatula, breaking them into small, soft curds before they are fully set.
- 6
Add the cold rice to the wok all at once. Using a flat spatula, press and toss the rice continuously, mixing it with the eggs, butter, and vegetables and breaking up any remaining clumps. Stir-fry for 2 to 3 minutes until each grain is coated and the rice is heated through.
