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Japanese fried rice - yakimeshi

Japanese Fried Rice (Yakimeshi)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 people 1x
  • Category: Rice
  • Method: Sauteeing
  • Cuisine: Japanese
  • Diet: Vegetarian


No Teppanyaki grill top needed to whip up this simple and savory Japanese Fried Rice recipe. Yakimeshi can be made in a skillet and be ready to serve in just 15 minutes!


Units Scale
  • 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)


  1. In a wok or large skillet over medium-high heat, add the oil and garlic and fry for 30 seconds.
  2. Add the leek and carrot and cook for 1 to 2 minutes, or until the vegetables are soft but still yielding a crunch.
  3. Add the day-old rice and break it up until it’s no longer clumpy. Add the lettuce and mix it in with the rice.
  4. Push rice to one side and add the whisked eggs to the empty side. Move in zigzag motion to scramble the eggs, using a spatula and fold them into the rice.
  5. Next, add the soy sauce, salt, and pepper, and toss the rice until the seasoning is evenly spread through the fried rice.
  6. Turn the heat off, transfer the fried rice to a plate and serve.


Store the fried rice in an airtight container and refrigerate for up to 3 days.


  • 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
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