Japanese Fried Rice (Yakimeshi)

Name: Japanese Fried Rice (Yakimeshi) Skillet Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
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

Yakimeshi is a quick Japanese fried rice cooked entirely in a skillet with eggs, vegetables, and soy sauce. It transforms day-old refrigerated rice into a savory one-pan meal ready in 15 minutes without any specialized equipment.

🌍Japanese 🏷️Chahan

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Pickledplum · by Caroline Phelps

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

9 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

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 gently break it up until it’s no longer clumpy. Add the lettuce and mix it in with the rice. Toss well.
4
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.
5
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.

Was this recipe helpful?

Tips & Notes

Pro tips

Break up rice clumps with a spatula or wooden spoon before the pan heats to ensure even cooking and avoid dense pockets.
Push cooked rice to the side of the skillet, pour whisked eggs into the cleared space, let them set slightly, then mix with rice—this prevents eggs from overcooking.
Add soy sauce in the final minute and toss quickly; overseasoning happens fast, so taste first and adjust salt separately.
Keep heat at medium to medium-high; high heat will burn the bottom layer before the rice crisps evenly.

Substitutions

leek or onion → white part of scallion or shallots (same ratio and technique)
lettuce → spinach or thinly sliced cabbage (add with vegetables rather than at the end to soften)
carrot → corn kernels or peas (no need to mince, same cooking time)
vegetable oil → sesame oil (use only 1.5 teaspoons for aroma; too much overpowers the dish)

Storage & make-ahead

Store leftover yakimeshi in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat with a splash of water to restore texture.

Common Questions

Why does the recipe call for 1-2 day old refrigerated rice?

Cold, aged rice has lower moisture content, so grains stay separate and fry crisply rather than clumping. Fresh warm rice releases too much steam.

Can I use day-old rice that wasn't refrigerated?

Yes, but spread it on a plate and let it air-dry at room temperature for 30 minutes before cooking to reduce moisture.

What type of soy sauce is best for yakimeshi?

Regular (shoyu) or all-purpose soy sauce works well; avoid tamari or low-sodium varieties as they lack the depth needed for proper flavor.

Can I make yakimeshi vegetarian?

Yes—eggs and soy sauce are vegetarian, so simply omit meat and use vegetable oil; the dish remains fully vegetarian.

How do I prevent the rice from sticking to the skillet?

Use adequate oil, let the pan heat fully before adding rice, and avoid stirring constantly; let grains toast undisturbed for 1-2 minutes between stirs.