Our family loves Japanese food – vegetable Teppanyaki, sushi, miso soup, noodles and fried rice. This has to be one of the best, quick fried rice dishes I have made – from wok to table in 20 minutes!
Yakimeshi is the Japanese word for fried rice and is a staple dish in Japan. It is made up of left overs – rice and veggies. The dish usually contains egg, so I decided to scramble some silken tofu in a little turmeric and add this at the end of cooking the rice for the ‘egg’ substitute.
Day-old rice is always recommended when making this dish, although I have made it the same day and allowed to cool and had excellent fried rice. I believe it can be mushy if you make the fried rice when the rice has just been cooked, so I think it is best to let the rice cool.
You can use any vegetables you like and you can experiment with the flavour – you could add some chilli flakes or sauce for a spicier dish. I usually like my rice spicy, but for some reason, when cooking with Japanese rice I prefer the flavours of the soy sauce and mirin.
I made this particular dish with some lightly fried king oyster mushrooms and crunchy vegetables. It is more filling than it looks and very moreish! For the gluten free soy sauce – I use Kikkoman Soy Sauce which I use in many dishes.
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Japanese Fried Rice (Yakimeshi)
- 1 tbsp olive oil
- 2 medium carrots diced
- 1 medium leek diced
- 3 cloves garlic minced
- 300 grams Japanese short grain rice pre-cooked and cooled
- 2 tbsp soy sauce (we use Kikkoman Gluten Free)
- 1 tbsp mirin
- 150 grams frozen peas
- 1 head baby gem lettuce shredded
- 200 grams silken tofu pre-scrambled with a little turmeric (scramble with around 1/2 tsp turmeric for 3 minutes over a high heat)
- handful coriander chopped
- salt & pepper to taste
- Heat your oil in a wok and add the carrots and leeks – cook for 5 minutes.
- Add the garlic and rice and stir with a spatula to combine all ingredients and cook for 2 minutes.
- Add soy sauce, mirin, peas and lettuce and stir fry for a further 5 minutes.
- Turn off the heat and add the scrambled tofu and coriander, stirring in gently.
- Add salt and pepper to taste.
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