Japanese Fried Rice
|
Print Recipe
Print Recipe |
Also known as Yakimeshi, this rice dish with eggs, vegetables and sesame oil is a staple in Japan.
| Servings |
| 83/4 cup |
| Servings |
| 83/4 cup |
Ingredients
- 2 Tbsp vegetable olive oil blend divided
- 3 ea eggs whisked
- 2 ea carrots diced
- 1 ea white onion diced
- 2 ea garlic cloves minced
- 4 ea green onion sliced
- 4 cups cooked rice chilled*
- 2 Tbsp low sodium soy sauce
- 2 tsp sesame oil
Servings: 3/4 cup
Units:
|
Ingredients
Servings: 3/4 cup
Units:
|
Instructions
- Heat 1 Tbsp oil in a large skillet.
- Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
- Add the remaining tablespoon of oil into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and green onions and cook for an additional minute.
- Add in the cold rice and sauté for 3-4 minutes. The rice should brown up a bit.
- Add the eggs back to the pan and stir in soy sauce and sesame oil. Cook for 1-2 minutes to heat through.
- Serve immediately. Serve with cooked chicken for a complete meal.
Recipe Notes
*Leftover rice from the day before is best. Rinse rice under water to break apart before using. This dish is typically prepared with white rice but brown rice is used here as a healthier swap!
Recipe courtesy of Aramark Chef Tessa Collins.
Nutrition Facts
| Calories | 200kcal |
| Total FatSaturated FatTrans Fat | 7g1.5g0g |
| Cholesterol | 70mg |
| Sodium | 190mg |
| Total CarbDietary FiberSugars | 28g2g2g |
| Protein | 6g |
|
Recipe Notes *Leftover rice from the day before is best. Rinse rice under water to break apart before using. This dish is typically prepared with white rice but brown rice is used here as a healthier swap! Recipe courtesy of Aramark Chef Tessa Collins.
|
Nutrition Facts
|
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.