Yakimeshi Recipe: How to Make Japanese Hibachi Style Fried Rice

Yakimeshi Recipe: How to Make Japanese Hibachi Style Fried Rice

Learn how to make Japanese hibachi style fried rice (Yakimeshi) at home. It's an easy recipe using leftover rice, and is packed with rich, savory flavor. With a no-fail method for making chewy rice (no soggy rice here!).

Course Side Dish, Vegetarian Main Course

Cuisine Japanese

Keyword Chahan, Hibachi Fried Rice, Hibachi Fried Rice Recipe, How to Make Hibachi Fried Rice, Japanese Fried Rice, Japanese Fried Rice Recipe, Yakimeshi

Prep Time 20

Cook Time 10

Servings servings

Calories 267kcal

Author Faith Gorsky

Equipment

Wok (see Notes)
Metal spatula

Ingredients

4 cups short-grain Japanese rice cooked, cooled, and chilled
4 tablespoons Japanese mayo
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 small onion chopped
3 cloves garlic minced
1 tablespoon freshly-grated ginger
3 large eggs lightly beaten
3 scallions green and white parts, thinly sliced, divided
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 tablespoons soy sauce or tamari sauce for gluten-free
1 1/2 teaspoons toasted sesame oil
1 teaspoon sesame seeds plus more for garnish if desired
Yum Yum Sauce for serving (optional)

US Customary - Metric

Instructions

Cook the rice beforehand. Make the rice a day or two ahead of time (or up to four days in advance). You need cold leftover rice to make Yakimeshi.
Combine the rice and mayo. Add the cooked, chilled rice to a large bowl with the mayo and stir to coat. TIP: Along with using leftover rice, this is what ensures the rice is chewy, not soggy.
Stir-fry the onion and other savory ingredients. Add the oil and butter to a wok over medium-high heat. Once the butter is mostly melted, add the onion and cook until the onion is starting to soften but not turning color, about 2 to 3 minutes, tossing occasionally. Stir in the garlic and ginger, and cook 30 seconds, tossing it around.
Stir-fry the rice. Add the rice to the wok, tossing it around with the onion mixture, and spread it out in an even layer. Let it cook for 30 seconds to 1 minute, and then flip it around with a metal spatula so the other side cooks. Repeat this process for about 3 to 5 minutes, until the rice is warm throughout and starts to take on a little color.
Add the egg. Make a well in the center of the rice. Pour the egg into the well and let it cook until it sets on the bottom, about 1 minute. Flip the egg around with a metal spatula so the uncooked part cooks. When the egg is about 3/4 of the way cooked, toss it through the rice and spread the rice out in an even layer.
Season it. Add 3/4 of the scallion, the salt, white pepper, soy sauce, toasted sesame oil, and sesame seeds. Toss everything together to combine.
Garnish it. Remove from the heat. Sprinkle the remaining 1/4 of the scallion on top, along with more sesame seeds if desired.
Enjoy! Serve the fried rice along with Yum Yum Sauce to drizzle on top if desired.

Video

Notes

Wok: If you don't have a wok, you can use a griddle or a large, deep skillet.
Nutritional Information: Information for this dish was calculated without the optional Yum Yum Sauce. You can find the nutritional information for Yum Yum Sauce here.
Gluten Free Version: To make this gluten free, use tamari sauce instead of soy sauce.
Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 or 4 days, and reheat it on the stovetop or in the microwave.
Microwave Reheating Tip: Add the fried rice to shallow microwave-safe bowl, spread it out in an even layer, and place a damp paper towel on top so the rice is fully covered. Microwave it for 90 seconds, stir, and then continue microwaving it in 45-second intervals until warm, stirring between each interval. The moistened paper towel will rehydrate the rice and prevent it from drying out.

Nutrition