Japanese Fried Rice (called Yakimeshi)
- RECIPE MAKES: 4 serves
- PREP TIME: 20min
- COOK TIME: 20min
Add the cooked, chilled rice to a large bowl with mayonnaise and stir to coat grains.
Add the oil and butter to a wok over medium-high heat. Once butter has just melted, add onion, stir-fry 2-3min., until onion is softening, without changing colour. Stir in garlic and ginger, stir fry further 1 min.
Add rice to wok, stir well into onion mixture, spread it out in an even layer. Let it cook 1min., flip with a metal spatula to cook the other side, 1min. Repeat this process for further 2-3 min., until rice is warm throughout and starts to take on a little colour.
Add ¾ of the spring onion, the salt, pepper, soy sauce, and sesame oil. Toss well to combine.
Remove from heat. Add remaining spring onion to top. Serve hot with chilli sauce (if desired).
PROTEIN
0.5g per serve
STORAGE
Cooked rice should sit in an airtight container, no longer than 24 hours in the refrigerator, before using for this recipe. Japanese fried rice should be consumed following preparation.
Yakimeshi is a flavourful and delicious recipe that is super easy to make. It is considered a staple of mid-week cooking in Japan due to its’ simplicity of preparation, just make sure you have cooked, chilled low protein rice, and Japanese mayonnaise ready to go. That’s dinner sorted!
- 2 cups cooked and chilled low protein rice (i.e., Mevalia | Low Protein)
- 2 Tbsp Japanese Mayonnaise (i.e., Kewpie)
- 1 Tbsp Vegetable oil
- 1 Tbsp unsalted butter
- 1 small onion, peeled, finely diced
- 2 cloves garlic, crushed
- ½ Tbsp fresh, grated ginger
- 2 spring onions, green and white parts, thinly sliced
- ¼ tsp each salt, white pepper
- 3 tsp soy sauce
- 1 tsp sesame oil
- Chilli sauce, optional
