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Delicious and Healthy Japanese Fried Rice Recipe

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1 Tablespoon Vegetable oil
2 Cloves minced Garlic
1 Small finely chopped Leek or onion
1 Small finely chopped Carrot
4 Finely chopped Button mushrooms
¼ Cup Sweet corn
300 grams Cooked rice
1 Cup shredded Lettuce
2 Large Eggs
1 Tablespoon Soy sauce
To taste Salt
To taste Ground white pepper

Delicious and Healthy Japanese Fried Rice Recipe

This quick and super easy vegetable Yakimeshi recipe is loaded with umami flavour and crunchy vegetables!


What is Yakimeshi?

Yakimeshi (焼きめし) literally means pan-fried rice. The basic ingredients to whip up Yakimeshi (Japanese Fried Rice) is made with a pre-cooked (preferably chilled and a day old) short-grain rice, egg, and seasoned meat.


First rule in making the perfect Japanese Fried Rice!

To make a perfect Japanese fried rice or a fried rice of any sort there are two things that you must have. Day old cooked rice and a good seasoned wok. By leaving the cooked rice in the fridge for a few days (a minimum of one day is a must), it gives the starch and moisture in the rice a chance to dry out, making easier to get individual grains of rice instead of big chunks of rice. This way the seasoning of the dish can coat all the grains, giving its signature texture and flavour.


Japanese Fried Rice Serving suggestions

Here are some other ingredients you can add to spice things up and mix and match.

  • Veggies – Shitake mushrooms, Green beans, Peas, Spring onions, Tofu, Bean sprouts
  • Meat – Teriyaki chicken, braised pork belly, Bacon, Shrimp, Ham, Crab meat, Sausage



  • This Japanese fried rice will keep refrigerated for up to 3 days.
  • You a skillet or a flying pan if you don’t have a wok.
  • Mix in some traditional Japanese mayonnaise or squeeze some on top before you dig in.
  • When using a mix of veggies and meats, make sure you balance it with 3 to four veggies and one meat (if using) so that the rice is not over crowded.
  • Make sure all the veggies and meats are finely sliced or diced and this will save on cooking time. Larger the size it will need more time to cook.
  • For the spring onion decoration, substitute with scallions, parsley, or coriander leaves if you don’t have spring onions.
  • If a fried egg is more up your allay opt out of the scrambled egg in the fried rice itself and top your rive down with a perfect gooey yolk fried egg.
  • You can top your fried rice with some classic tomato sauce for some extra flavour.


> If you like this article you will also enjoy our Classic British Crumpets recipe.



In a wok, over medium high heat, add oil and minced garlic and cook for about a minute, until the garlic is fried and aromatic.


Add the finely chopped onions and carrot and cook for about 3-4 minutes, or until the vegetables are soft but still retain their crunchy texture.


Mix in the finely chopped button mushrooms and sweet corn and give it quick stir.


Add the cooked rice and shredded lettuce and stir until the ingredients are mixed in with the rice.


In a separate bowl, whisk the eggs until nice and frothy.


Push rice to one side of the wok and pour in the eggs. Continuously stir and break the eggs with your spatula until they’re almost fully cooked.


Mix the eggs with the fried rice and add soy sauce and mix well.


Season with salt and pepper and stir until the sauce and seasonings are evenly spread through the fried rice.


Turn the heat off and fill the fried rice into a rice bowl, pat down lightly to compact and invert onto a plate.


Top with diagonally and thinly sliced spring onion greens, drizzle a bit of sesame oil for a nutter flavour and serve.


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