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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マキコと英語ちゃんねるとコラボしました日本語で炒飯のレシピを見たい人は是非見て下さい!

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)

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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
    Thanks

  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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