Yakimeshi (Japanese Fried Rice)日式炒飯
A classic Japanese fried rice dish, Yakimeshi typically features day-old rice stir-fried with various ingredients like pork, egg, and vegetables, seasoned with soy sauce and mirin for a delightful umami flavor.
01Ingredients
- 400g cooked short-grain rice (preferably day-old)
- 150g pork loin, diced
- 2 large eggs
- 2 stalks spring onions, chopped (separated white and green parts)
- 1/2 medium carrot, diced
- 50g frozen green peas, thawed
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 1/2 tsp salt (or to taste)
- 1/4 tsp white pepper (or to taste)
- 2 tbsp vegetable oil
Nutrition (per serving)598kcal
- Protein24.5g
- Carbs62.3g
- Fat24.8g
Fiber 2.1 gSodium 1187 mg
02Steps
- Separate the white and green parts of the spring onions. Fluff the cooked rice to break up any clumps.
- Heat a wok or large frying pan over medium-high heat. Add vegetable oil. Pour in the beaten eggs and scramble until just set but still slightly moist. Remove the scrambled eggs from the pan and set aside.
- Add a little more vegetable oil to the pan if needed. Add the diced pork loin and stir-fry until browned and cooked through. Add the minced garlic and diced carrot, and stir-fry for 2-3 minutes until fragrant and slightly tender.
- Add the cooked short-grain rice to the pan, breaking up any remaining clumps with your spatula. Stir-fry for 3-4 minutes until the rice is heated through and slightly toasted. Add the thawed green peas and the white parts of the spring onions, stir-fry for 1 minute.
- Return the scrambled eggs to the pan. Pour in the soy sauce and mirin. Season with salt and white pepper. Continue to stir-fry for 1-2 minutes, ensuring all ingredients are well combined and evenly coated with the seasoning.
- Stir in the green parts of the spring onions. Drizzle with sesame oil and give a final quick toss. Serve hot.
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