Japanese Fried Rice Recipe

Japanese Fried Rice, or yakimeshi, is lighter and more delicate than its Chinese cousin. Day-old rice, egg and spring onions are tossed quickly in a hot wok for a fast, satisfying meal.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

460

Ingredients

• 600 g cooked day-old rice, chilled
• 2 tablespoons neutral oil
• 2 eggs, beaten
• 1 onion, finely diced
• 2 garlic cloves, minced
• 150 g diced ham or chicken
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 4 spring onions, sliced
• Salt and white pepper to taste
• Pickled ginger, to serve

Instructions

1. Heat the oil in a large wok or frying pan over high heat until it shimmers.
2. Pour in the eggs and scramble quickly, then remove them to a plate.
3. Fry the onion and garlic for 2 minutes, then add the ham and cook for 2 minutes more.
4. Add the rice, breaking up any clumps, and stir-fry for 4 minutes until heated through and lightly toasted.
5. Return the eggs to the pan, add the soy sauce and mirin, and toss well.
6. Finish with sesame oil and spring onions, season to taste, and serve with pickled ginger.

Pro tips

• Cold, day-old rice fries far better than fresh rice, which turns sticky.
• Keep the heat high and the pan uncrowded so the rice toasts rather than steams.
• Add the soy sauce around the edge of the wok for a deeper, caramelised flavour.

Frequently asked questions