Yakimeshi
Yakimeshi (焼飯) is a Chinese-derived fried rice suited to Japanese tastes.
Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.
INGREDIENTS
- Boiled Japanese rice - can be mixed with other rice.
- Chives - little, finely chopped
- Onion - 1 finely chopped
- Carrot - 1 finely chopped
- Bell Pepper -1 minced (can use pod or other green)
- Eggs - 3
- Meat, chicken or shrimp - 250g. cut into small slices and season with: Shoyu - 1 tablespoon, Sake - 2 teaspoons, Grated Ginger - a little bit of broth
SEASONING
- Shoyu - 2 tablespoons
- Salt - 1 teaspoon
- Sake - 2 tablespoons
- Aji-no-Moto - poco
DIRECTIONS
- In the frying pan, put the oil, let it heat up, add the eggs, stir and season with salt. Reserve. (Can leave it half raw and try not break too much)
- In the wok or pan, put oil, sauté chives, onions, seasoned meat and sauté very well. Add the rest of the vegetables - carrots and peppers. Mix well, season with a little salt, pepper and Aji-no-Moto.
- Add the eggs, the rice, add the seasoning by the edges, mixing always, until the uniformity of the rice is achieved.
