Tuesday, April 27, 2010

Yakimeshi No Tori (Japanese Chicken Fried Rice)

This is Yakimeshi No Tori with the addition of bacon crumbles

This is one of the recipes that my mom brought back from when she lived in Japan. It was one of my favorites growing up, my mom would sometimes use bacon instead of the Tori (chicken) or she'd add it in addition to the Tori. Which isn't traditional, but very good.

Oddly enough Ive never been a fan of Chinese style Chicken (or pork for that matter) Fried Rice because of the large amounts of soy sauce that they use. Often seeing so much soy sauce that the rice is dirty brown, and in my opinion un-appealing.

These are "general guidelines" as when you make it all the time things change one way or another. I like to use leftover rice from the night before, especially if Im just making it for lunch, I also rarely measure any of my veggies, just add them until it "looks right", though the first time I would suggest measuring. ;)
Yakimeshi No Tori 
(Japanese Chicken Fried Rice)


1/4 cup Light Vegetable Oil (Safflower is good)
5 cups Cooked Rice
2 cups Shredded Cooked Chicken (or 1/2lb bacon or 15-20 shrimp)
1/2 cup Diced Onion
1/2 cup Diced Celery
1/4 cup Diced Bell Pepper
1/2 cup Peas, Diced Carrots & Corn
1 teaspoon Minced Garlic
2 Well-Beaten Eggs
1 Tablespoon Soy Sauce


Heat Oil in pan (wok is best), add rice and stir-fry. Add Ccicken, onion, celery, bell pepper, garlic, stir-fry until well blended. Stir in beaten eggs and soy sauce.

If you don't want your eggs "glued" to your rice you can cook the egg separate and then just add it in at the end, make sure not to over cook your egg if you do this.

Serve hot, leftovers can be re-heated or served cold

Note: To make sure that the recipe is gluten free remember to use gluten free soy sauce

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