Japanese Chicken Fried Rice (Yakimeshi) - Quick & Flavorful 30-Minute Recipe
This Japanese Chicken Fried Rice (Yakimeshi) is a quick, flavorful, and easy-to-make dish ready in under 30 minutes. Perfect as a side or main dish, it features juicy chicken, scrambled egg, spring onion, and a savory sauce, all cooked to perfection in one wok. The secret ingredient, Japanese Kewpie Mayonnaise, ensures each grain of rice is perfectly separated and fried, delivering a non-mushy, restaurant-quality texture.
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.