Chicken Fried Rice Japanese Style (Authentic Yakimeshi)
An authentic Japanese-style chicken fried rice dish made with day-old short-grain rice, tender chicken, and a blend of savory seasonings.
Ingredients
Ingredients
- 3 cups day-old cooked Japanese short-grain rice about 1 cup uncooked
- 2 tablespoons neutral oil such as canola or vegetable oil
- 2 large eggs lightly beaten
- 250 g boneless chicken thigh cut into small bite-sized pieces
- 2 green onions/scallions thinly sliced (white and green parts separated)
- 1 medium carrot finely diced (about ½ cup)
- ½ cup frozen green peas thawed
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 3 tablespoons soy sauce preferably Kikkoman or Tamari
- 1 tablespoon honey or 2 teaspoons sugar adds subtle sweetness
- 1 tablespoon rice vinegar for light acidity
- 2 teaspoons sesame oil
- ¼ teaspoon white pepper
- Salt to taste
- Nori (seaweed) cut into thin strips
- Bonito flakes optional
- Toasted sesame seeds
- Remaining green parts of scallions
Instructions
- Prep all ingredients, breaking up any clumps in the day-old rice.
- Cook the beaten eggs in a hot wok, scramble them, and set aside.
- Stir-fry chicken, garlic, ginger, and white scallions until chicken is cooked through.
- Add carrots and peas, then stir-fry for a few minutes until vegetables are tender.
- Add the rice, soy sauce mixture, and cooked egg. Stir-fry everything together.
- Finish with sesame oil, adjust seasoning, and garnish with green scallions, nori, and sesame seeds.
Notes
For the best results, use day-old Japanese short-grain rice, as it dries out slightly and stir-fries better without becoming mushy.