Ever find yourself staring into the fridge, wondering what to do with that leftover rice and a handful of random ingredients? You’re not alone. That’s where this Japanese chicken fried rice recipe comes in. It’s the kind of dish that feels like a warm hug after a long day—quick, comforting, and packed with flavor. Plus, it’s so easy to make, you’ll wonder why you ever ordered takeout.
What makes this recipe stand out? It’s all about the Yakimeshi magic—Japanese-style fried rice that’s fluffy, flavorful, and just a little bit indulgent. Think juicy chicken, scrambled eggs, and a savory sauce that ties it all together. Ready to dive in? Let’s get cooking.
Why You’ll Love This Japanese Chicken Fried Rice Recipe
- Quick and Easy: From prep to plate, it’s ready in under 30 minutes. Perfect for those nights when you’re too tired to fuss.
- Customizable: Got veggies or protein you need to use up? Toss them in! This recipe is super flexible.
- Restaurant-Worthy Flavor: Thanks to a secret ingredient (hint: it’s Japanese Kewpie mayo), this fried rice tastes like it came straight from your favorite teppanyaki spot.
What Makes Japanese Fried Rice Different?
You might be wondering, What’s the difference between Japanese fried rice and the Chinese version I’m used to? Great question! Japanese fried rice, or Yakimeshi, is made with short-grain rice, which gives it a slightly stickier, glossier texture. It’s also often cooked with butter, adding a rich, almost creamy flavor that sets it apart.
And let’s not forget the star of the show: Kewpie mayonnaise. This isn’t your average mayo—it’s made with egg yolks, giving it a richer, tangier flavor. It coats each grain when mixed into the rice, ensuring they fry up perfectly without clumping together. Trust me, it’s a game-changer.
Japanese Chicken Fried Rice (Yakimeshi) – Quick & Flavorful 30-Minute Recipe
Ingredients
For the Chicken Marinade:
- 250 g boneless skinless chicken thighs (cut into bite-sized pieces)
- 2 tsp low-sodium soy sauce
- ¼ tsp ground white pepper
- ⅛ tsp kosher salt
- ¼ tsp sesame oil
For the Sauce:
- ½ + ⅛ tsp kosher salt
- ¼ tsp ground white pepper
- ⅛ tsp ground black pepper
- 1.5 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1 tsp pure chili oil optional, for a spicy kick
For the Fried Rice:
- 3 cups cooked short-grain rice day-old works best
- 1 tbsp Japanese Kewpie mayonnaise
- 1 tsp Japanese Kewpie mustard mayo or more regular Kewpie mayo
- 1.5 tbsp + 1 tsp canola oil
- ½ tbsp unsalted butter
- 1 large egg lightly beaten
- 3 spring onions chopped, whites and greens separated
- ½ small yellow onion finely chopped
- 5 garlic cloves minced
- 2-10 fresh red chilies optional, for heat
Instructions
- Prep the Chicken and Sauce: Start by marinating the chicken. Combine the chicken pieces with soy sauce, white pepper, salt, and sesame oil. Let it sit while you prep the rest. Next, whisk together the sauce ingredients in a small bowl. Set it aside—you’ll need it later to bring all the flavors together.
- Mix the Rice with Mayo: In a large bowl, mix the cooked rice with Kewpie mayonnaise and mustard mayo (if using). This step is key to getting that perfect, non-clumpy texture.
- Cook the Chicken: Heat 1 tbsp of oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until just cooked through. Remove and set aside.
- Stir-Fry the Aromatics: Add the butter and remaining oil to the wok. Toss in the yellow onion and spring onion whites, cooking until translucent. Add the garlic and chilies (if using) and stir-fry until fragrant.
- Add the Rice and Egg: Push the aromatics to one side of the wok and pour in the beaten egg. Let it set for a few seconds, then scramble and mix it into the rice.
- Combine Everything: Add the cooked chicken and sauce to the wok. Stir-fry until everything is well-coated and heated through. Toss in the spring onion greens, give it a final stir, and you’re done!
Notes
- Best with cold rice: Use 1-2 day-old cold short-grain rice for the perfect texture.
- Customizable: Swap proteins or add veggies based on preference.
- Spice level: Adjust or omit chilies and chili oil for a milder version.
- Kewpie Mayonnaise: Essential for separating rice grains and achieving the ideal texture.
Image Credit: thatspicychick
Tips for the Best Japanese Chicken Fried Rice
- Use Day-Old Rice: Freshly cooked rice can be too moist, making your fried rice mushy. Day-old rice has the perfect texture.
- Don’t Skip the Kewpie Mayo: It’s the secret to that restaurant-quality flavor and texture.
- Customize It: Swap the chicken for shrimp, pork, or tofu. Add veggies like peas, carrots, or zucchini.
FAQs
Is Japanese chicken fried rice healthy?
It’s all about balance! While it does use a bit of oil and butter, it’s packed with protein and veggies. Enjoy it as part of a well-rounded diet.
What’s the difference between Yakimeshi and Chahan?
Both are Japanese fried rice, but Chahan is simpler, with the eggs cooked separately. Yakimeshi cooks the egg with the rice, giving it a richer texture.
Can I make this gluten-free?
Absolutely! Just use gluten-free soy sauce or tamari.
Conclusion
There you have it—a Japanese chicken fried rice recipe that’s easy, delicious, and totally customizable. Whether you’re cooking for one or feeding a crowd, this dish is sure to impress.
So, next time you’re staring at that leftover rice, skip the takeout menu and whip up this Yakimeshi instead. Your taste buds (and your wallet) will thank you.
Looking for More Japanese Recipes?
Love Japanese food? Here are some easy and tasty recipes you’ve got to try:
- Japanese Apple Pastry Recipe
- Simmered Daikon (Daikon Fukumeni)
- Hiroshima Style Okonomiyaki: Savory Japanese Pancake
- Japanese Sweet Potatoes (Yaki Imo)
- Japanese Potato Salad
Try these recipes and bring the delicious taste of Japan to your home!
Tried This Recipe?
I’d love to hear how this Japanese Chicken Fried Rice turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.
