Japanese Rice Recipe: Yaki Meshi


If you have any steamed rice left, do not worry as this is a chance to make a totally new dish for the pleasure of your family or impressing a special person! And it always so easy!
I’ve got a few stored and this is the second installemnet: Yaki Chahan/焼飯!

This recipe being a guide more than anything I leave to your priorities as for the quantities!


Hot or cold steamed rice
Japanese sake
Light soy sauce



Prepare all ingredients before starting to avoid running after something in the middle of cooking!
As an example get the following ready:
Steamed rice
Eggs (1 per person)


Cut the bacon in strips thin enough to be easily mixed with the rice.
Instead of bacon you can use pork belly, beef, minced meat or canned tuna, whatever you have on that day!


Chop the lettuce and cabbage. Add some salt to them. Mix by hand. This step is to help the vegetables to sweat out their water which would soak the rice into the wrong taste and appearance. Put aside.


One can use hot or cold steam rice, but cold steam rice is better as it contains less water.
Beat the egg into a smooth liquid and mix well with rice.


Fry the bacon first in wok.
One can use normal oil with the meat, sesame oil, butter or leek oil.
Of course you may add some chopped garlic at that point!


Once the bacon or meat is cooked, press the chopped vegetables into a ball to get rid of its excess water. Throw the water away.


Add the egg rice and stir fry over strongest fire possible.


Once the rice has properly cooked add the vegetables and stir fry until well mixed together.Do it in as little time as possible or the vegetables will become sticky!


Season with salt, pepper and soy sauce, stir quickly and serve hot!


So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

4 thoughts on “Japanese Rice Recipe: Yaki Meshi”

  1. I often make fried rice but this one looks so different! Cabbage and lettuce are very surprising here. It only confirms what I have always thought: everyone makes a different fried rice, but it’s always delicious!


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