This recipe for delicious and quick Chicken Fried Rice can be prepared for any occasion. The dish is easy to make and makes for great leftovers. It’s also highly customizable, and you can use any kind of protein and vegetables you have on hand. It’s best made with brown rice, but you can also use white rice. In this article, I’ll show you how to make Yakimeshi No Tori – Japanese Style Chicken Fried Rice and its many variations. Continue reading to learn more about this delicious dish.
Yakimeshi no Tori Recipes
Yakimeshi no Tori
This delicious meal is easy to make and can be vegetarian or vegan. Simply replace the chicken with a different protein. To make this recipe healthy, you can use low-sodium soy sauce and vegetables of your choice. You can also add vegetables to the stir-fried food, such as broccoli, water chestnuts, and cauliflower. Lastly, make sure to use chicken that comes from free-range farms. While this dish may seem simple, it is still full of flavor.
Print
Pin Recipe
Servings: 4 servings
Calories: 580kcal
Add to Collection
Equipment
Ingredients
- ¼ cup vegetable oil
- 5 cups rice cooked, preferably chilled overnight
- 1 clove garlic minced
- 2 cups chicken cooked ,shredded (may be substituted with pork belly or shrimp)
- 1 small onion chopped
- ½ cup celery diced
- ½ cup bell pepper diced
- 1 cup combination of peas carrots, and corn (if not the frozen, be sure to blanch first and drain)
- 2 eggs beaten
- 2 tablespoons soy sauce
- Salt to taste
- Dash white pepper
Instructions
- Break up the cooked rice with your hands or a large spoon to loosen the grains. Set it aside.
- Heat up a wok. A very hot wok is important for cooking fried rice. Add the oil and let it warm for a second or two.
- Add the rice and garlic, mixing constantly using a “shoveling” motion (This is to keep the rice from sticking to the bottom of the pan).
- Add the other ingredients EXCEPT eggs, soy sauce, salt, and pepper.
- Keep “shoveling” until well mixed.
- Push the rice to one side and drop the beaten eggs into the pan. Let the eggs cook, scrambling them with a spatula. Mix them into the rice.
- Add the soy sauce, salt, and white pepper and mix well. Serve hot.
Video
Notes
To make this dish healthier, try adding vegetables to the stir-fried chicken. In addition to chicken, broccoli, cauliflower, water chestnuts, and other vegetables are great for this dish. To add extra flavor to the dish, you can add egg and vegetables. During the last step of cooking, ensure that the chicken is thoroughly cooked before removing the skin from the breast. A little salt and pepper are fine. However, you can use white pepper to make this dish more authentic.
Nutrition
Serving: 4servings | Calories: 580kcal | Carbohydrates: 66g | Protein: 29g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 602mg | Potassium: 483mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1065IU | Vitamin C: 41mg | Calcium: 65mg | Iron: 3mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Oven-Baked Yakimeshi no Tori
Ingredients:
- 2 cups of cooked and cooled Japanese short-grain rice
- 1 cup of boneless, skinless chicken breast or thigh, cut into small pieces
- 1/2 cup of frozen peas and carrots
- 1/2 cup of diced bell peppers (red, green, or yellow)
- 1/2 cup of diced onion
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 3 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1/2 teaspoon of sesame oil
- Salt and pepper to taste
- 2 large eggs, lightly beaten
- Chopped green onions and sesame seeds for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large ovenproof skillet, heat the vegetable oil over medium heat. Add the chicken pieces and cook until they’re no longer pink. Remove the chicken from the skillet and set it aside.
- In the same skillet, add a bit more oil if needed, and sauté the onions, garlic, bell peppers, peas, and carrots until they’re tender.
- Stir in the cooked rice, soy sauce, oyster sauce, and sesame oil. Cook for a few minutes, ensuring everything is well combined.
- Return the cooked chicken to the skillet and mix it into the rice and vegetable mixture. Season with salt and pepper to taste.
- Create wells in the rice mixture and pour the beaten eggs into these wells. Allow the eggs to cook for a minute without stirring.
- Transfer the skillet to the preheated oven and bake for about 10-15 minutes or until the eggs are fully set and the top has a lightly browned, crispy texture.
- Once out of the oven, garnish your oven-baked Yakimeshi no Tori with chopped green onions and sesame seeds.
- Serve hot, and enjoy this delightful oven-baked twist on a classic Japanese dish. The aroma and flavors will captivate your taste buds!
Tips for making Yakimeshi no Tori
Cooking Tips for Perfect Yakimeshi no Tori
- Use Day-Old Rice: To achieve the ideal texture, use rice that’s been cooked and cooled for at least a few hours or overnight. This helps prevent clumping and ensures each grain is perfectly separate.
- Don’t Skip the Sesame Oil: A touch of sesame oil provides that distinctive nutty aroma and flavor that makes Yakimeshi no Tori special. Just a small amount goes a long way.
- High Heat is Key: When stir-frying, ensure your pan or wok is hot before adding the ingredients. High heat allows for quick cooking and imparts a delicious smoky flavor.
- Prep Ingredients in Advance: Yakimeshi no Tori comes together fast once you start cooking, so have all your ingredients prepped and within arm’s reach.
- Using Freshly Cooked Rice: Freshly cooked rice tends to be too soft and moist for Yakimeshi no Tori. Using day-old rice is essential for the right texture.
- Overloading the Pan: Stir-frying is a quick cooking method. If you overcrowd the pan, the ingredients will steam rather than fry, and you won’t get that distinct flavor.
- Skipping the Eggs: The eggs not only add flavor but also help bind the rice together. Skipping them can result in a drier dish.
- Neglecting the Garnishes: The garnishes of green onions and sesame seeds are not just for looks. They add a pop of freshness and texture to the dish.
Serving Suggestions
- Miso Soup: A classic pairing, a bowl of miso soup alongside your Yakimeshi no Tori makes for a comforting and complete Japanese meal.
- Pickled Vegetables (Tsukemono): A side of Japanese pickled vegetables, such as takuan (pickled daikon radish) or umeboshi (pickled plums), adds a delightful contrast of flavors.
- Green Tea: Pair your dish with a cup of hot or cold green tea. Its clean and slightly bitter taste complements the savory notes of Yakimeshi no Tori.
- Salad: A simple salad with a light, sesame-based dressing is a refreshing accompaniment that balances the richness of the dish.
- Gyoza: Consider serving some gyoza (Japanese dumplings) as an appetizer or side dish for a well-rounded Japanese dining experience.
FAQs – Your Yakimeshi no Tori Questions Answered
- Can I use other types of rice for Yakimeshi no Tori? While traditional Yakimeshi uses Japanese short-grain rice, you can experiment with other types like medium-grain rice. Keep in mind that the texture may vary.
- Can I make Yakimeshi no Tori vegetarian or vegan? Absolutely. You can replace the chicken with tofu or a plant-based protein of your choice. Use vegetarian oyster sauce or soy sauce to make it vegan.
- How do I store leftovers? Store any leftover Yakimeshi no Tori in an airtight container in the refrigerator. When reheating, add a splash of water to restore moisture and prevent dryness.
- Can I freeze Yakimeshi no Tori? Freezing is possible, but the texture of the rice may change slightly. Thaw and reheat it in a pan or microwave with a bit of water to restore the desired consistency.
- What other proteins can I use in place of chicken? Yakimeshi no Tori is versatile. Try it with beef, pork, shrimp, or a combination of your favorite proteins for a unique twist.
Cook Yakimeshi no Tori like a pro with our expert recipe guide. Subscribe for more culinary adventures.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
Affiliate DisclaimerAbout The Content
As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.
All content published on the website https://foodandmeal.com is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.