Japanese Fried Rice Recipe for Yakimeshi with Bacon, Egg and Cabbage

5 from 1 vote

Japanese Fried Rice Recipe for Yakimeshi with Bacon, Egg and Cabbage

This Japanese fried rice recipe for yakimeshi with bacon and egg makes my take on the classic Japanese fried rice. I’ve added shredded cabbage, sesame seeds and roasted seaweed to give the fried rice greater texture, along with quintessential Japanese ingredients, such as Japanese soy sauce, rice vinegar, mirin, sesame oil, and shichimi togarashi Japanese seven spice to intensify the flavour.

Prep Time10

Cook Time10

Total Time20

Course: Main

Cuisine: Japanese

Servings:

Calories: 2188kcal

Author: Lara Dunston

Equipment

Rice Cooker

Ingredients

2 cups Japanese rice steamed
150 g white cabbage shredded
6 pieces scallions or spring onions finely sliced – separate the green and white parts
1 nori sheet thinly cut with scissors
2 tsp Japanese sesame oil
2 tsp Japanese soy sauce
1 tsp Japanese rice vinegar
1 tsp mirin
1 tbsp black and white sesame seeds half-half
1 tsp Shichimi Togarashi Japanese Seven Spice
2 tbsp soy bean oil
2 rashers bacon finely diced
2 eggs whisked
1 tsp white pepper
1 tsp sea salt to taste, optional

Metric - US Customary

Instructions

If you don’t have any day-old steamed Japanese rice in your fridge, steam 2 cups of rice in a rice cooker; when done, fluff up and transfer to a tray, spreading the rice out loosely to separate it. Move on to step 2 but don’t move on to step 3 until the rice has cooled completely.
In a mixing bowl, stir to combine the shredded cabbage, finely sliced white parts of the scallions/spring onions, finely sliced nori sheet, Japanese sesame oil, Japanese soy sauce, Japanese rice vinegar, mirin, black and white sesame seeds, and Shichimi Togarashi Japanese Seven Spice, and set aside to rest so the flavours meld together and the cabbage softens a little.
In a wok over medium-high heat, heat the oil and fry the bacon to your liking (I like it until it’s almost crispy but not quite), then scoop the bacon out and into a dish and set it aside.
Pour the contents of the mixing bowl with seasoned shredded cabbage into the bacon oil and stir-fry for a couple of minutes until the cabbage softens even more, then add the room temperature steamed rice and continue to stir-fry until thoroughly combined and every bit of rice is coated in sauce.
Push the fried rice to one side of the wok, pour the whisked eggs into the other side, gently scramble the eggs, then when just-cooked combine the egg and rice, return the bacon, add the white pepper and half the green bits of the scallions/spring onions and thoroughly combine.
Taste the fried rice and adjust the seasoning to your palate, adding the optional salt if needed, then serve immediately, and garnish with the remaining scallions/spring onions.

Nutrition