Yakimeshi is a simple Japanese fried rice that transforms leftover short-grain rice, eggs, and ham into a savory, caramelized dish in minutes. The key is using stale rice and finishing with toasted sesame oil for authentic flavor.
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Use your hands to crumble 325 grams cooked short-grain rice.
Heat a frying pan over medium-high heat until hot, and then add 2 tablespoons vegetable oil, swirling it to coat the pan.
Add the 2 large eggs and let them bloom for a few seconds before quickly scrambling them.
Add the crumbled rice to the egg before it's fully cooked and use a spatula or wooden paddle to break up any clumps.
Add 70 grams ham, and toss to distribute evenly.
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over the rice and continue tossing until the grains don't stick together.
Drizzle 2 teaspoons soy sauce along the rim of the pan and then quickly toss the rice to coat it evenly.
Finish by adding 1 teaspoons toasted sesame oil and 2 scallions and toss to combine.
To serve the Japanese fried rice, you can press the yakimeshi into a bowl to mold it into a perfect dome.
Store leftover yakimeshi in an airtight container in the refrigerator for up to 3 days; reheat gently in a pan over medium heat, adding water if needed.
Stale or day-old rice has less moisture and breaks apart more easily when fried, preventing clumping and creating separated, fluffy grains. Fresh rice tends to be wet and will clump together.
Yes. Use cooked chicken, shrimp, bacon, or skip the protein entirely. Tofu and mushrooms work well as vegetarian options.
Short-grain Japanese rice (like sushi rice) is traditional and recommended. Long-grain rice can be substituted but will produce a less clumpy texture and different mouthfeel.
Store cooked yakimeshi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat, adding a splash of water if needed to loosen the rice.
Regular sesame oil works, though toasted sesame oil has more flavor. In a pinch, omit it, but the dish will lack the signature nutty finish.
