QUICK Japanese Fried Rice (焼き飯 – Yakimeshi)

This easy Japanese fried rice comes together from just a handful of simple ingredients in a matter of minutes! Yakimeshi (焼き飯) which literally means “pan-fried rice” is a Japanese-style Chinese dish that’s become a staple of home cooking in Japan. Also known as Chahan (チャーハン) in some parts of Japan, the main difference with its Chinese counterpart is that it’s made with Japanese short-grain rice. Other ingredients vary by household, but I make mine with egg, ham, and scallions. It’s seasoned with salt and pepper and finished off with a splash of caramelized soy sauce to give it that toasty wok-fried flavor of a good Chinese fried rice. #friedrice #Chahan #Yakimeshi

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INGREDIENTS (makes 2 servings)

325 grams cooked short-grain rice (best when stale)
2 tablespoons vegetable oil
2 eggs (beaten)
70 grams ham (3-4 slices)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons soy sauce
1 teaspoons sesame oil
2 scallions (chopped)




✚ GEAR✚ 
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24 Replies to “QUICK Japanese Fried Rice (焼き飯 – Yakimeshi)”

  1. High UP

    Love this video. I also have a video on the world's most expensive sushi watch it when you have a chance and enjoy 😉

  2. Pepper Spikes

    i have always been too afraid to try the tossing thing…maybe i'll give it a go the next time i make fried rice though

  3. Yuki Tanaka

    Ty so much it was easy to follow and I learned how to toss rice although I did make quit the mess learning and my hands now sore from holding the pan but I think I got it down now 😅

  4. マナンサラケイトリンロズ

    Lol I did the toss once and I did it right the first time but the second one was the worse😂. I ended dropping 1/4 of it on the stove.

  5. Alberta Odoom

    People what soy sauce did you use
    Because i can speak and read Japanese I can’t get sauce for my fried rice
    Please help me with the name

  6. Keen Bean

    I use standard american white rice and it seems to always stick to the pan so I end up using too much oil. I'm wondering if that's because of the type of rice or because I only wait 24 hours before frying.

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