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Home FEEDING Family Food Top Favorite | Japanese Yakimeshi (Fried Rice) with Egg, Garlic & Green Onion
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There was once we hosted a Japanese peer in Penang. After exploring Penang Hill together, we headed for lunch right after. I asked her what she wished to try in Penang. Without hesitant, she voiced softly, "Fried Rice!".

And we love Yakemeshi too! Yaki means grill and meshi means rice. Our favorite fried rice is one of the Japanese-style variations. Hardly found outside, I usually make it at home whenever we crave for a platter of fragrant fried rice!

Everything that we need are minced garlic (plenty), chopped green onions, eggs and of course steamed rice! That's about all, plus some basic seasonings.


Ingredients (serves 3-4 people)
2 cups of steamed rice - I use Thai fragrance rice, but great if prepare with Japanese rice
3 large eggs - whisked
2 stalk spring onion (scallions) - chopped
2 bulbs garlic - minced
1 tbsp teriyaki sauce - I use Kikkoman
1-2 tsp soy sauce - I use Kikkoman
2 tbsp cooking oil

1. Heat up a wok and pour cooking oil.
2. Add garlic and sauté until golden brown and fragrant. Dish out and set aside.
3. Using the same wok (do not need to add oil/rinse), pour in the egg. Stir fry and break it into small pieces like scrambled egg.
4. After the egg is cooked, place in the steamed rice. Add teriyaki sauce and soy sauce. Toss the rice to
allow the sauces to mix well with rice and egg at medium-high heat. Keep tossing until fragrance.
5. Add fried garlic and toss gently, followed by spring onion.
6. Turn off the heat and serve warm.

Tips: The steamed rice is prepared with 25% less water than usual so that the rice grains will appear more grainy rather than sticky. This gives a better chance for each grain to contact with the heat on the wok during stir-frying and more appealing to diners.


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