No teppanyaki grill? No problem. This simple Japanese fried rice (yakimeshi) is smoky, chewy, delicately savory and buttery. Perfect for weeknights, leftovers, or any time you want restaurant quality without the fuss.
I think youโll agree thereโs something irresistible about umami-packed hibachi fried rice served at a Japanese teppanyaki restaurant. That smoky, savory flavor makes it feel like a dish you can only enjoy when dining outโand impossible to recreate at home without a teppanyaki grill.
The good news? Making Japanese fried rice at home is much easier than it sounds. All you need is a simple frying pan or wok, a handful of pantry staples, and about 15 minutes. This fried rice recipe is uncomplicated, yet delivers the same bold, restaurant-style flavors. No special equipment, no extra stepsโjust delicious, fuss-free fried rice.
Table of Contents
What Makes Yakimeshi Different Than Other Fried Rice
Japanese fried rice, also called yakimeshi or chahan, is a rice dish that’s made using leftovers such as eggs, veggies, meats and seafood. It’s subtly different from other fried rice recipes, such as Chinese fried rice, because:
- Japanese fried rice is made using short-grain rice, while Chinese fried rice uses long-grain rice, like Jasmine rice. This means that Chinese fried rice has a firmer and drier texture than Japanese fried rice, which tends to be chewy and slightly sticky.
- The egg is added before the rice when making Chinese fried rice. Japanese fried rice uses the reverse technique – the rice is added first and the eggs are scrambled after.
When it comes to hibachi fried rice, the only difference is in the theatrics used to make fried rice. Being able to flip an 8โ chefโs knife behind your back and catch it with your eyes closed is a neat trick – but will not make your dish tastier.
Ingredients
Scroll to the bottom of this page for the full recipe and measurements.
- Oil: I always use a neutral oil such as grapeseed oil, peanut oil or vegetable oil.
- Garlic: Just a couple of garlic cloves as aromatics, to infuse the rice with a slight sweet and pungent taste.
- Leek: Leeks are often use in Japanese cooking for their mild and sweet taste. But feel free to use a regular onion or some shallots as well.
- Carrot: A small carrot will do. It adds a little sweetness and a pop of color.
- Day old cooked Japanese short-grain rice: This is important! I always use rice that’s been sitting in the fridge for one or two days. Leftover rice grains have less moisture and give the fried rice a firm and chewy texture.
- Lettuce: Yes, I add shredded lettuce. It gives the dish a mild and refreshing taste.
- Eggs: Adding eggs gives the dish a little moisture and a protein boost.
- Soy sauce: Soy sauce for umami and saltiness.
- Salt and ground white pepper: Add to your liking.
Other Popular Ingredients
This Japanese fried rice recipe is basically a blueprint. You can technically use any vegetable or protein for this recipe!
Here is a list of common ingredients found used in yakimeshi and chahan:
- Vegetables such as green beans, mushrooms, green peas, and celery.
- Proteins such as extra firm tofu, chicken, pork belly, salmon, or shrimp.
- A dash of toasted sesame oil to add nuttiness.
- With a little Japanese kewpie mayonnaise on top for creaminess, and a touch of fruitiness and tanginess.
- Chopped takana (Japanese pickled mustard greens).
- Chopped green onions are the perfect topping to add color and a delightful crunch.
- Low sodium soy sauce to replace regular soy sauce for those watching their sodium intake.
How To Make Fried Rice
- Stir fry the vegetables. PIace a large skillet or a flat bottom wok over medium-high heat and when the wok is hot, add the oil and garlic. Stir fry for 30 seconds and add the leek and carrot. Toss and cook until the vegetables have begun to soften.
- Stir fry the rice. Add the cold rice and gently break it up. Add the lettuce and mix it with the other ingredients.
- Cook the egg. Push the fried rice to one side and add the whisked eggs to the other side. Move your spatula in a zigzag motion to scramble the eggs. Fold the cooked egg into the fried rice.
- Season and serve. Add the soy sauce, a little salt and pepper, and stir fry until all the ingredients are combined and flavor is evenly distributed. Enjoy!
Vegan Option
Most of this recipe is already vegan-friendly aside from the scrambled eggs. Therefore for vegan fried rice, I either skip the eggs completely – or add a protein like tofu, tempeh, or vegan egg scramble.
Best Rice to Use for Japanese Fried Rice
When whipping up Japanese fried rice at home, I try to follow two rules.
- I use rice that is at least a day old (and preferably refrigerated). That’s because some evaporation occurs when the rice cools down, that results in fried rice that holds its texture and is less mushy once I reheat it. And for the times I only have freshly cooked rice to work with, I just spread it out on a baking sheet and pop it into the fridge (uncovered) for a couple of hours so it dries out quickly.
- Use short-grain Japanese rice for traditional yakimeshi. Proper short grain rice results in an almost chewy experience. But if you prefer the texture of hibachi fried rice which is a little less sticky, choose medium grain rice. Brands such as Nishiki, Botan, and Kokuho are all medium grain.
Best Pan for Fried Rice
If you ask my Japanese mother how to fry rice, sheโll tell you that any old pan is fine. And sheโs rightโฆ up to a certain point. The best pans to use are the deep ones such as a wok or a deep skillet, and that’s because it makes tossing the rice and veggies at high heat much more easy, and less messy.
Bonus: If you have a gas range, the cooking flame will also heat the sloping sides of your wok, which is excellent for making fried rice.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave – or in a pan on the stovetop with a little cooking oil.
- Season reheated leftover fried rice with a little salt and white pepper for that fresh out of the wok flavor.
Other fried rice recipes you might love:
- Egg Fried Rice
- Shrimp Fried Rice
- Filipino Garlic Rice (Sinangag)
- Kimchi Fried Rice (Kimchi Bokkeumbap)
- Omurice โ Japanese Omelette Rice
Frequently Asked Questions
There may be too much moisture in the rice grains already. Freshly cooked rice is plump with moisture and needs some to dry out in the fridge before making fried rice. This issue is only compounded when adding liquid ingredients like soy sauce. There’s nowhere for that additional moisture to go unless the rice is fairly dry to begin with.
I use shredded lettuce in my fried rice because that’s how my mom makes it. I love the wilted crunch it brings – and that it’s a magnet for whatever flavors I’m using. Actually, shredded lettuce goes well in tons of Asian dishes like vegetarian laksa, red coconut curry soup and hiyashi chuka.
Sure! If you decide to cook the egg separately from the fried rice, just make sure to pull it before it’s fully cooked (like 85%) and set it aside. You can add the cooked egg to the fried rice as one of the last additions and cook it that last 15% with everything – so it’s properly incorporated into the yakimeshi.
Did you like this simple recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
PrintJapanese Fried Rice (Yakimeshi)
No Teppanyaki grill top needed to whip up this simple and savory Japanese Fried Rice recipe. Yakimeshi can be made in a skillet and beย ready to serve in just 15 minutes!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 people 1x
- Category: Rice
- Method: Stir Fried
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 small leek or onion, finely chopped
- 1 small carrot, finely chopped
- 300 grams 1-2 days old cooked Japanese rice that was kept in the fridge
- 1 cup lettuce, shredded
- 2 large eggs, whisked
- 1 tablespoon soy sauce
- salt and ground white pepper, to taste
Instructions
- Heat the oil and garlic. In a wok or large skillet over medium-high heat, add the oil and garlic and fry for 30 seconds.
- Cook the veggies. Add the leek and carrot and cook for 1 to 2 minutes, or until the vegetables are soft but still yielding a crunch.
- Add the rice. Add the day-old rice and gently break it up until it’s no longer clumpy. Add the lettuce and mix it in with the rice. Toss well.
- Cook the egg. Push the rice to one side of the pan and add the whisked eggs to the empty side. Move in a zigzag motion to scramble the eggs, using a spatula and fold the cooked eggs into the rice.
- Season, mix and serve. Add the soy sauce, salt, and pepper, and toss the rice until the seasoning is evenly spread through the fried rice. Turn the heat off, transfer the fried rice to a plate and serve.
Notes
Store leftovers in an airtight container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 183
- Sugar: 3g
- Sodium: 191mg
- Fat: 4.4g
- Saturated Fat: 1.4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29.3g
- Fiber: 1.5g
- Protein: 6.1g
- Cholesterol: 94.8mg
Questions and Reviews
Very good, and quite easy