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Yakimeshi fried leftover rice
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Japanese garlic yakimeshi recipe

Here’s another version of the recipe. This one has a garlicky, buttery twist.
Course Side Dish
Cuisine Japanese
Keyword Fried rice
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Servings 2
Author Joost Nusselder
Cost $5


  • 2 rice cooker cups uncooked short grain rice
  • 2 tbsp. extra virgin olive oil
  • 2-3 cloves garlic
  • 1 tbsp. unsalted butter
  • ¼ tsp. kosher or sea salt
  • 1 tsp soy sauce
  • 3 stalks parsley
  • Fresh ground black pepper


  • Cook rice using your preferred method. Set aside for about an hour to remove the moisture.
  • Cut half of your garlic cloves into thin white round slices. Mince the remaining half.
  • Remove parsley leaves from stems and mince.
  • Add olive oil to pan and heat on medium high. Fry garlic slices until golden brown. Do not add garlic slices when oil is hot or they will burn. Rather, let the garlic and oil heat together.
  • Add minced garlic and heat until golden brown.
  • Add butter swirling it around so it coats the pan. Then add warm steamed rice.
  • Break up the rice to separate. Once it is coated in garlic, add soy sauce.
  • Season with salt and pepper. Taste to make sure it is seasoned to your liking.
  • Add the chopped parsley and mix.
  • Serve by putting the rice in a rice bowl pressing to make sure it is packed. Invert the bowl and serve in a domed shape.


  • Unlike the other recipe, this one does not recommend using stale rice. In fact, it recommends adding rice to the recipe warm. That’s because if the rice is added cold, it would take too long to heat up and the garlic might burn.
  • Like most Japanese garlic recipes, this recipe does not require an excessive amount of garlic. If you want to add more for a stronger taste, that’s perfectly acceptable.
  • You can substitute the rice for a lower-calorie alternative if desired.
  • You can substitute parsley with scallions.
  • You can add an egg to the dish but if you are serving it as a side dish, it’s best to keep it simple.