Japanese Fried Rice (Yakimeshi)

Instructions

1. 1

   Prepare all ingredients before heating the wok: dice the onion, mince the garlic, slice the green onions (separate white and green parts), cut the carrot into small cubes, and beat the eggs with a pinch of salt.

   
2. 2

   Heat a large wok or skillet over high heat until smoking hot, about 2 minutes. Add the vegetable oil and swirl to coat the surface evenly.

   
3. 3

   Pour in the beaten eggs and scramble quickly for 20-30 seconds until just set but still slightly soft. Break into small pieces with your spatula and transfer to a plate.

   
4. 4

   Add a splash more oil to the wok. Toss in the white parts of green onions, garlic, and diced carrot. Stir-fry for 1 minute until fragrant and the carrot begins to soften.

   
5. 5

   Add the day-old rice, breaking up any clumps with the back of your spatula. Spread it in an even layer and let it sear without stirring for 30 seconds to develop a light char, then toss and repeat.

   
6. 6

   Push the rice to the sides of the wok to create a well in the center. Pour the soy sauce and sesame oil into the well, let them sizzle for a few seconds, then toss everything together until the rice is evenly coated and golden.

   
7. 7

   Return the scrambled eggs to the wok. Add the white pepper and toss to combine, cooking for another 30 seconds.

   
8. 8

   Remove from heat. Garnish with the green parts of the sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately while the rice is still sizzling.

   

Akemi Hayashi

林 明美 · Recipe Creator

Born in Yokohama, raised between Tokyo and San Francisco. I share the techniques my grandmother taught me — because Japanese home cooking should be accessible to everyone.