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chicken fried rice Japanese style

Chicken Fried Rice Japanese Style (Authentic Yakimeshi)

Emily Wilson
This Chicken Fried Rice Japanese Style (Yakimeshi) is a quick and easy dish that brings the savory flavors of Japan to your kitchen. With tender chicken, perfectly cooked rice, and vibrant vegetables, Yakimeshi is a balanced and flavorful meal that's sure to satisfy. The dish uses day-old rice for the perfect texture and relies on simple ingredients like soy sauce, ginger, and garlic to enhance the umami flavors. Serve it with traditional Japanese sides like miso soup and pickles for a complete meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Japanese
Servings 4 servings
Calories 375 kcal

Ingredients
  

For the Rice Base:

  • 3 cups day-old cooked Japanese short-grain rice about 1 cup uncooked
  • 2 tablespoons neutral oil such as canola or vegetable oil
  • 2 large eggs lightly beaten
  • 250 g 8.8 oz boneless chicken thigh, cut into small bite-sized pieces
  • 2 green onions/scallions thinly sliced (white and green parts separated)
  • 1 medium carrot finely diced (about ½ cup)
  • ½ cup frozen green peas thawed
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated

For the Seasoning:

  • 3 tablespoons soy sauce preferably Kikkoman or Tamari for authentic flavor
  • 1 tablespoon honey or 2 teaspoons sugar adds subtle sweetness
  • 1 tablespoon rice vinegar for light acidity
  • 2 teaspoons sesame oil
  • ¼ teaspoon white pepper
  • Salt to taste

For Garnish:

  • Nori seaweed, cut into thin strips
  • Bonito flakes optional
  • Toasted sesame seeds
  • Remaining green parts of scallions

Ingredient Substitutions:

  • If you can't find Japanese short-grain rice medium-grain rice is an acceptable alternative. Long-grain rice will work but won't deliver the same authentic texture.
  • Chicken breast can replace thighs but reduce cooking time slightly to prevent drying.
  • For additional umami flavor add 1 teaspoon of dashi powder (non-alcoholic variety) or ½ teaspoon of mushroom powder.

Instructions
 

  • Prep Your Ingredients
  • Before heating your wok or pan, have everything prepared and within reach. The cooking process happens quickly, so organization is key!
  • Break up any clumps in your day-old rice using your fingers or a fork.
  • Cut chicken into small, uniform pieces about ½-inch in size.
  • Dice carrots into small, even cubes.
  • Separate white and green parts of scallions.
  • Mince garlic and grate ginger.
  • Combine soy sauce, honey or sugar, rice vinegar, and white pepper in a small bowl.
  • Cook the Egg
    Action shot of scrambled eggs being cooked in a hot wok over a professional gas burner, with a hand using cooking chopsticks to stir the soft, fluffy eggs.
  • Heat a wok or large skillet over high heat until smoking.
  • Add 1 tablespoon of oil and swirl to coat.
  • Pour in beaten eggs and let them set for 5 seconds.
  • Using quick motions, scramble the eggs just until they're set but still soft, about 15-20 seconds.
  • Transfer eggs to a plate and set aside.
  • Cook the Chicken
    Close-up of golden-brown chicken pieces searing in a hot wok with minced garlic and ginger, visible steam and smoke, on a sleek stainless steel cooktop.
  • In the same wok, add another tablespoon of oil if needed.
  • Add chicken pieces and spread them out in a single layer.
  • Let them sear undisturbed for 1 minute until golden on one side.
  • Stir-fry for another 2-3 minutes until chicken is cooked through.
  • Add minced garlic, grated ginger, and white parts of scallions.
  • Stir-fry for 30 seconds until fragrant.
  • Add Vegetables
  • Add diced carrots to the wok and stir-fry for 1-2 minutes until slightly softened.
  • Add thawed green peas and stir to combine.
  • Add Rice and Seasonings
  • Add the day-old rice to the wok, breaking up any remaining clumps.
    Action shot of rice cascading into a wok containing chicken, carrots, and peas, with soy sauce splashing and steam rising from the edges, on a modern induction cooktop.
  • Using a scooping and tossing motion, stir-fry the rice for 2-3 minutes until it's heated through.
  • Pour the soy sauce mixture around the edges of the wok (not directly on the rice).
  • Immediately toss everything together until the rice is evenly coated with the seasonings.
  • Add the cooked egg back to the wok and gently fold it into the rice.
  • Finish and Serve
    Professional food photography of Yakimeshi (Japanese chicken fried rice) on a black rectangular plate resting on a textured concrete surface, with a pair of chopsticks lifting a portion.
  • Drizzle sesame oil over the rice and toss to combine.
  • Taste and adjust seasoning with salt if needed.
  • Turn off heat and add half of the green scallion parts.
  • Transfer to serving bowls or plates.
  • Garnish with remaining green scallions, nori strips, bonito flakes, and sesame seeds.

Notes

Nutrition Information (per serving):
  • Calories: 375 kcal
  • Fat: 14g
    • Saturated Fat: 2g
  • Protein: 21g
  • Carbs: 42g
    • Fiber: 3g
    • Sugars: 5g
  • Cholesterol: 150mg
  • Sodium: 750mg
  • Potassium: 330mg
  • Vitamin A: 80% DV
  • Vitamin C: 20% DV
  • Calcium: 4% DV
  • Iron: 10% DV
Keyword Chicken Fried Rice Japanese Style, Chicken Yakimeshi, Quick Japanese Chicken Fried Rice, Yakimeshi Recipe