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.

Ingredients

4 cups cooked Japanese short-grain rice, day-old and cold

3 large eggs, beaten

150g (5 oz) boneless chicken thigh, cut into 1/2-inch cubes

4 strips thick-cut bacon, cut into 1/2-inch pieces

1/2 medium white onion, finely diced

2 stalks green onion (scallion), thinly sliced

1 medium carrot, peeled and finely diced

3 tbsp soy sauce

1 tbsp oyster sauce

1 tsp toasted sesame oil

1/2 tsp white pepper

1/4 tsp fine sea salt

2 tbsp neutral oil (such as vegetable or canola oil)

1 tbsp unsalted butter

Instructions

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.

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.

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.

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.

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.

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.

Return the cooked chicken and bacon to the wok. Pour the seasoning sauce evenly over the rice. Toss and stir-fry vigorously for 1 to 2 more minutes until everything is evenly combined and the rice takes on a light golden color.

Remove the wok from heat, add the sliced green onions, and toss once more to combine. Taste and adjust salt if needed. Divide into four bowls and serve immediately.