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Home ► Recipes ► Japanese (Chinese)

Yakimeshi (Japanese Fried Rice)

Updated: 03.17.25 | Marc Matsumoto | 12 Comments

4.66 from 20 votes
Craving a fast and flavorful meal? This Japanese fried rice recipe (yakimeshi) comes together in minutes with fluffy eggs, savory ham, and caramelized soy sauce. It’s the perfect way to transform leftover ingredients into a satisfying dish that’s easy to customize and impossible to resist!
Recipe Video
Throw together a delicious Japanese fried rice that comes together in minutes from a handful of ingredients with this Yakimeshi recipe.

When I think of the simple, comforting meals my mom used to make, Japanese fried rice or yakimeshi is near the top of the list. The name Yakimeshi literally means "fried rice" in Japanese, though in some regions, it's also called Chahan. With fluffy eggs, savory ham, and a drizzle of soy sauce that caramelizes to perfection, this rice dish is savory, satisfying, and endlessly customizable. Fast, flavorful, and incredibly satisfying, this Japanese fried rice recipe is the perfect weekday lunch for a quick meal that doesn't skimp on taste.

Jump to:
  • Why This Recipe Works
  • Ingredients
  • How to Make Japanese Fried Rice
  • Serve it With
  • Variations of Yakimeshi
  • 📖 Recipe
  • FAQs
  • Comments

Why This Recipe Works

  • As leftover rice sits in the refrigerator, its starches retrograde, causing it to become firmer and more crumbly. Thismakes it ideal for fried rice because it won't turn mushy when stir-fried, allowing each grain to stay distinct and absorb flavors beautifully.
  • Blooming the egg in hot oil creates delicate, fluffy curds, adding richness and a light, airy texture to the yakimeshi.
  • Drizzling a small amount of soy sauce around the rim of the pan allows it to caramelize instantly, infusing the fried rice with a deep, smoky umami and an irresistible toasty aroma.
  • This simple yet versatile Japanese fried rice recipe can be customized with whatever proteins and vegetables you have on hand—think onions, carrots, green beans, mushrooms, chicken, shrimp, etc. 
Yakimeshi (Japanese fried rice) on a white plate with barley tea and a wooden spoon.

Ingredients

  • Rice – Japanese short-grain rice has just the right balance of chewiness and stickiness that sets Yakimeshi apart from Chinese fried rice. When fresh, it's too sticky to stir-fry, but as leftovers get stale in the fridge, the starches retrograde, making the grains crumbly. This is the perfect time to turn it into chahan. I used white rice for this recipe but this could also be made with brown rice.
  • Vegetable oil – A neutral oil with a high smoke point ensures the ingredients fry evenly without overpowering the dish. You could also use unsalted butter, lard, or rendered duck or chicken fat.
  • Eggs – Eggs are a key ingredient in Japanese-style fried rice, adding a rich, golden hue while contributing a boost of protein and a light, fluffy texture.
  • Vegetables – This is a basic yakimeshi recipe, but you can add a wide variety of veggies along with the ham, like carrots, green peas, and broccoli, for more color and texture. The key is to chop everything fairly small so they cook quickly.
  • Ham – I used ham for this yakimeshi recipe, but you can substitute it with bacon, sausage, tofu, or any cooked protein you have on hand. Leftover Buta no Kakuni makes especially good fried rice because the fat in the pork belly helps to season and fry the rice to a crispy, golden brown. If you don't have any cooked meat, you can stir-fry some shrimp, chicken, or pork before you fry the eggs. 
  • Salt & ground black pepper – Seasoning chahan with soy sauce alone turns the rice brown, so it's usually seasoned with salt and pepper. White pepper can also be used. 
  • Soy sauce – A small amount of Japanese dark soy sauce drizzled around the rim of the pan at the end allows it to caramelize instantly, adding a smoky, umami-rich depth to this dish without turning it brown. 
  • Toasted sesame oil – As a finishing touch, some toasted sesame oil adds a wonderful nutty aroma to the yakimeshi.
  • Scallions – Fresh green onions add a mild oniony brightness and pop of color that balances the richness of the fried rice.

How to Make Japanese Fried Rice

To prepare the cold rice, use your hands to crumble it apart gently—this helps prevent clumps and makes it easier to stir-fry.

Heat a frying pan over medium-high heat until it's hot, and swirl in vegetable oil, making sure it coats the bottom of the pan. Pour in the beaten eggs and let them bloom briefly before stirring. This technique creates soft, fluffy egg curds that add richness to the yakimeshi.

Before the eggs are fully set, add the crumbled rice directly into the pan. Stir quickly, using a spatula or wooden paddle to break up any remaining clumps. Coating the grains with soft, partially cooked eggs helps integrate the egg with the rice. Once the ingredients are evenly distributed, toss in the chopped ham and stir-fry.

Season the chahan with salt and black pepper, sprinkling them evenly over the rice. Toss the ingredients together to distribute the seasonings evenly. After a few minutes of stir-frying the rice should start to brown around the edges. Drizzle the soy sauce along the rim of the pan rather than directly onto the rice. This allows the sauce to hit the hot surface first, caramelizing instantly, deepening its umami-rich flavor and adding a subtle smoky aroma. Quickly toss everything together.

To finish, drizzle in toasted sesame oil, add the chopped green onions, and toss it all together. To serve it, you can press the yakimeshi into a bowl before flipping it onto a plate to create a perfectly molded dome, just like it's served in Japanese diners.

Easy Japanese fried rice that comes togehter from a handful of simple ingredients in a matter of minutes.

Serve it With

Yakimeshi is a satisfying meal on its own, but with the right sides, it can easily become a feast-worthy dinner. For a light, comforting start, pair it with Gyoza Soup, where delicate dumplings float in a flavorful broth. If you're in the mood for something juicy and bite-sized, Shrimp Shumai makes the perfect steamed accompaniment. For a crispy contrast, you can't go wrong with Harumaki (Japanese Spring Rolls) or Chicken Karaage, both of which add a satisfying crunch to your meal. And if you're craving a full wafu-chuka (Japanese-style Chinese) spread, try serving this with bold, flavor-packed dishes like Ebi Chili (Spicy Chili Shrimp), Japanese Mabo Dofu, or Sweet and Sour Chicken to round out the experience.

Variations of Yakimeshi

  • Garlic Fried Rice – Packed with bold, aromatic flavor, this variation uses a double dose of crispy sliced garlic and garlic oil making it a simple yet deeply satisfying dish that's often served alongside wagyu steak.
  • Curry Chahan – We love curry in Japan, and adding a dash of fragrant curry powder turns this easy rice dish into a bold, aromatic meal.
  • Sobameshi – A unique cross between yakimeshi and yakisoba, this dish combines fried rice with chopped stir-fried noodles for a double dose of texture. Seasoned with tangy Worcestershire sauce and topped with pickled ginger, it's a popular comfort food from Kobe that delivers the best of both worlds.
  • Omurice – This beloved Japanese comfort dish features tender, savory chicken and tomato-infused fried rice, all wrapped in a pillowy, custard-like omelet that's silky smooth and melts in your mouth.

📖 Recipe

Throw together a delicious Japanese fried rice that comes together in minutes from a handful of ingredients with this Yakimeshi recipe.

Japanese Fried Rice (Yakimeshi)

By: Marc Matsumoto
4.66 from 20 votes
Print Pin
Prep Time 2 minutes mins
Cook Time 5 minutes mins
Total Time 7 minutes mins
Yield 2 servings
YouTube video

Equipment

10-inch Non-stick Frying Pan
10-inch Non-stick Frying Pan

Units

Ingredients 

  • 325 grams cooked short-grain rice (best when stale)
  • 2 tablespoons vegetable oil
  • 2 large eggs (beaten)
  • 70 grams ham (3-4 slices, chopped)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper (ground)
  • 2 teaspoons soy sauce
  • 1 teaspoons toasted sesame oil
  • 2 scallions (chopped)

Instructions

  • Use your hands to crumble 325 grams cooked short-grain rice.
    Crumbling stale cooked rice to make fried rice.
  • Heat a frying pan over medium-high heat until hot, and then add 2 tablespoons vegetable oil, swirling it to coat the pan.
    Hot oil in a non-stick frying pan.
  • Add the 2 large eggs and let them bloom for a few seconds before quickly scrambling them.
    Scrambling egg for fried rice.
  • Add the crumbled rice to the egg before it's fully cooked and use a spatula or wooden paddle to break up any clumps.
    Breaking up clumps of rice and egg to make Yakimeshi.
  • Add 70 grams ham, and toss to distribute evenly.
    Tossing ham into egg fried rice.
  • Sprinkle ¼ teaspoon salt and ¼ teaspoon black pepper evenly over the rice and continue tossing until the grains don't stick together.
    Seasoning Japanese fried rice with salt and pepper.
  • Drizzle 2 teaspoons soy sauce along the rim of the pan and then quickly toss the rice to coat it evenly.
    Seasoning yakimeshi with soy sauce.
  • Finish by adding 1 teaspoons toasted sesame oil and 2 scallions and toss to combine.
    Tossing fried rice in a frying pan.
  • To serve the Japanese fried rice, you can press the yakimeshi into a bowl to mold it into a perfect dome.
    Unmolding a bowl of Japanese fried rice onto a plate.
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Nutrition Facts

Calories • 485kcalCarbohydrates • 40gProtein • 18gFat • 28gSaturated Fat • 6gPolyunsaturated Fat • 11gMonounsaturated Fat • 9gTrans Fat • 0.1gCholesterol • 208mgSodium • 1116mgPotassium • 347mgFiber • 3gSugar • 1gVitamin A • 391IUVitamin C • 2mgCalcium • 58mgIron • 2mg

FAQs

What is Yakimeshi?

Like many Asian countries, Japan has its own take on fried rice, known as Yakimeshi (焼きめし), which literally means "fried rice." Similar to its cousin Yakisoba, it's often cooked on a large steel griddle called a teppan, but in most homes, it's made in a standard frying pan. In some parts of Japan, particularly in Tokyo, Japanese fried rice is more commonly referred to as Chahan (チャーハン)—a name borrowed from the Chinese Chǎofàn (炒饭). While the dish has its roots in China, what sets yakimeshi apart is its use of Japanese short-grain rice. Unlike long-grain rice, which remains separate when fried, short-grain rice gives yakimeshi its signature chewy, springy texture, making it uniquely Japanese.

Why use leftover rice?

Most fried rice recipes use long-grain rice, which stays separate when cooked due to its higher ratio of amylose to amylopectin. However, Japanese fried rice is made with short-grain rice, which contains more amylopectin, giving it its signature sticky, slightly chewy texture. While this stickiness makes yakimeshi so satisfying, it can also make stir-frying more challenging if the grains clump together.
Using leftover rice that has been refrigerated for at least a day or two allows the starches to retrograde, firming up the grains and making them easier to separate. This prevents things from getting mushy when stir-fried. Once reheated, the rice softens again, but because each grain has been coated in oil during the cooking process, it retains its individual texture while absorbing all the delicious flavors of the other ingredients.

Comments

    4.66 from 20 votes (18 ratings without comment)

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    Recipe Rating




  1. Tamala Van Dierendonck says

    November 22, 2024 at 4:18 am

    My mom was craving fried rice and we really enjoyed this recipe. Thank you so much!

    Reply
    • Marc Matsumoto says

      November 23, 2024 at 7:46 pm

      Happy to hear you and your mom enjoyed this! Thanks for letting me know!

      Reply
  2. Ken Goin says

    January 03, 2024 at 4:44 am

    5 stars
    Been making this recipe at least once a month since it was posted all that time ago. Love it. Family loves it. Thanks!

    Reply
    • Marc Matsumoto says

      January 03, 2024 at 1:34 pm

      Hi Ken, I'm happy to hear you and your family have been enjoying this! Thanks for taking the time to let me know😃

      Reply
  3. Joanne Murphy says

    December 01, 2021 at 12:06 pm

    5 stars
    So tasty! Working with what I had, I had to substitute scallions for an eschalot and used medium grain inside of short grain rice (short grain was unavailable) but it was AMAZING!! 10/10 will definitely make again.

    Reply
    • Marc Matsumoto says

      December 01, 2021 at 8:32 pm

      Hi Joanne, I'm so glad to hear you enjoyed it! Good call on using shallots in place of the scallions. Also, medium grain rice will work fine for this dish as you don't want the rice to be too sticky. Thanks for stopping by to let me know how it went!

      Reply
  4. scarletchu says

    July 15, 2021 at 10:59 am

    Hi Mark, I have to say your recipes are wonderful!!!

    Reply
    • Marc Matsumoto says

      July 15, 2021 at 8:55 pm

      Thanks!

      Reply
  5. jack says

    November 13, 2019 at 5:13 am

    Can I use leftover sushi(vinegared) rice to make yakimeshi?

    Reply
    • Marc Matsumoto says

      November 13, 2019 at 11:16 am

      Hi Jack, if you don't mind it tasting sour and sweet, I guess you could, but I wouldn't do it personally.

      Reply
  6. Nicholas J Morales says

    September 16, 2019 at 7:47 am

    Thank you so very much fried rice recipe it came out pretty good actually it came out great I also want to thank you for the recipe I got from you on how to make Dashi

    Reply
    • Marc Matsumoto says

      September 16, 2019 at 1:45 pm

      Hi Nicholas, wow that was quick! I'm glad to hear you enjoyed it!

      Reply
Marc Matsumoto

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