Description
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!
Ingredients
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)
Instructions
- In a wok or large skillet over medium-high heat, add the oil and garlic and fry for 30 seconds.
- 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 day-old rice and break it up until it’s no longer clumpy. Add the lettuce and mix it in with the rice.
- 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.
- Next, 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 the fried rice 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
