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yakimeshi
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Yakimeshi

Servings 4
Author Respect the Technique

Ingredients

  • 3 eggs, whipped
  • salt and pepper to taste
  • 1/2 tsp sugar
  • 60 g onion brunoise (small dice)
  • 80 g carrot brunoise (small dice)
  • 100 g bacon, dice 1cm x 1cm
  • 8 g ginger, peeled and minced
  • 2 cloves garlic, peeled and minced
  • oil blend equal parts olive and canola
  • 600 g day old rice, warmed up
  • 15 mm sake or beer
  • 40 g green onions, sliced
  • 15 mm Shoyu, add more if you like

Instructions

  • Season whipped eggs with salt, pepper and sugar.
  • In a saute pan over medium high heat add egg and scramble cooking for 1 minute. Eggs should still be runny. Remove eggs from pan.
  • Wipe pan with paper towel and over medium high heat add onions and carrots. Cook until the are soft. Remove mixture to a bowl and set aside. Return pan to heat on low.
  • Add bacon and render until fat starts to come out. Add ginger, garlic and cook until they become fragrant. Remove from pan and add to bowl with carrots.
  • Add a splash of oil to pan and heat to smoke point. Add rice and season with salt and pepper.
  • Pour bacon carrot mixture back into pan and hit the pan with sake around the edges of pan.
  • Keep cutting the rice (break rice clumps apart without breaking the grains of rice) and do not over mix. Each grain of rice should be separated. Avoid having pan shaker syndrome (meaning to stop flipping the pan for no reason) home burners are too weak and you will cool the pan too fast resulting in mushy fried rice.
  • Add green onion and drizzle Shoyu on the edge of the pan it should instantly caramelize and smell like yakitori (or barbecue) - this is important. Taste for seasoning.
     

Notes

  • Fried rice is best done with day old rice the starches have started to break down resulting in each kernel being fried.
  • Mixing the rice in a light coating of Mayo before frying prevents the rice from clumping together. It also adds instant Umami.
  • You can add pretty much anything you like in addition to the rice in your fried rice to suit your tastes. A hot tip - Adding sharp cheddar at the end can prove to be delicious because the fat works really with salty rice.
  • Add Jonny's stunning Rayu (chili sauce)