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Japanese Fried Rice (Yakimeshi)

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!

You don’t need a Teppanyaki Grill to make this or a fancy sushi kit, just a simple wok and plenty of pre-cooked and cooled Japanese short grain rice and veggies.

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.

We hope you enjoy and please leave us a ⭐⭐⭐ like or a comment. It helps other readers and it it’s also wonderful to hear from you.


Japanese Fried Rice (Yakimeshi)

Traditional Japanese fried rice which is ready in 20 minutes using pre-prepared Japanese rice.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Keyword: Gluten Free, gluten free recipes, Japanese Food, Rice, vegan food, Vegan Recipes, 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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