Kamaboko Fried Rice Yakimeshi Recipe
Yakimeshi is great to use up that leftover rice, and if you have some kamaboko fish cake leftover as well, you can use that to make this great chewy and crispy dish.
Servings 4 people
Cost $6
Ingredients
- 3½ cups Japanese short grain rice stale will work best
- 4 eggs
- 2 tbsp vegetable oil
- 2½ ounces ham
- ½ tsp black pepper
- ½ tsp salt
- 2 tsp toasted sesame seeds
- 4 tsp soy sauce
- 2 scallions chopped
- 12 slices kamaboko fish cakes (or narutomaki will do as well)
- 2 tbsp beni-shoga pickled ginger
Instructions
- First, start by crumbling the cooked rice with your hands, so it's nice and loose.
- Heat a large skillet over medium heat. Add the vegetable oil and tilt the pan to ensure it’s completely coated. You don't want any egg or rice sticking to the pan.
- Add all of the eggs and allow them to be cooked a bit, evenly across the pan, then scramble.
- Add the crumbled rice to the egg before it becomes cooked. Use a spatula to break up any clumps.
- Add the ham and kamaboko and toss the rice around to distribute the ingredients evenly.
- Sprinkle a little salt and pepper on top, then toss the rice again to make sure both seasonings are distributed and to keep it from sticking.
- Drizzle soy sauce on the edge of the pan and toss the rice to ensure it’s coated.
- Add your sesame and scallions and toss one last time to combine everything.
- Serve it in a bowl with a little gari pickled ginger on top and you can immediately eat it.
