Tag Archives: Fried Rice

Japanese Rice Recipe: Yaki Meshi

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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!

INGREDIENTS:

Hot or cold steamed rice
Bacon
Vegetables
Eggs
Salt
Pepper
Japanese sake
Light soy sauce

RECIPE:

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

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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!

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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.

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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.

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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!

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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.

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

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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!

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

RECOMMENDED RELATED WEBSITES

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

Japanese Rice Recipe: Tamago Chahan-Egg Fried Rice

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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 I will begin with the simplest one: Tamago Chahan/玉子チャハン! “Tamago” stands for “eggs” and “Chahan” for fried rice!

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

INGREDIENTS:

Cold/hot steamed rice
Eggs
Leeks, finely chopped. White part of a thick leek if possible
Oil
Salt
Water

Optional: pepper and spices. Japanese sake and sesame oil

RECIPE:

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Chop the leek very fine
Think of one egg per person.
Beta the egg until you obtain a smooth even colored liquid.
Prepare a wok.

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First heat the wok until white smoke starts coming out.
Pour a full ladle of oil in the wok and stir it all inside the wok.
Pour all the oil back into a pot for that usage.
This is an important step that will insure that the rice or the egg stick to the wok!

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Pour 2 or 3 spoons of fresh oil into the wok (you may use normal oil, sesame oil or leek oil, whatever your preference).
Drop the rice inside. Bear in mind that too much rice will be difficult to cook properly. This is not done in a restaurant where gas heat is far more powerful than over a home gas stove!
Spread the rice with your ladle.

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Pour the beaten eggs over the riceas evenly as possible.
The reason why the eggs are poured after the rice is to prevent them to become an omlette or stick to the wok!

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Stir continuously over the hot fire so as to mix the rice well with the egg.
This is the most important step as you do not want the rice and egg cooking separately!

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Having fried the rice and egg for about 30 seconds, add some salt. Do it little by little. That is, add the salt. stir a few seconds and check the taste. Repeat as many tin\mes as necessary until it is salted enough to your taste!

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throw in the finely chopped white leek and stir fry for a few seconds. you can pepper and other spices then if you wish too.

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Pour a little water around the wok over the rim of the fried rice. Let the water bubble under the heat and stir only once. This is when you can replace the water with Japanese sake, or sesame oil, or even a little soy sauce. But bear in mind the taste will be diffrent, so do experiment!

Eat at once while it is very hot!

RECOMMENDED RELATED WEBSITES

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