Japanese Fried Rice (Yaki Meshi)

2 cups cooked sushi rice
2 eggs
150g bacon or pancetta
3 spring onions
3 tablespoons vegetable oil

The Seasoning
1 teaspoon dashi powder
1 tablespoon Japanese soy sauce (shoyu)
1 tablespoon sake or Japanese rice wine

PREPARATION

1. Finely slice the white and green parts of the spring onions separately, keeping them apart as they are added at different stages of cooking.
2. Crack the eggs into a bowl and whisk thoroughly until fully combined and lightly frothy.
3. Spread cooled cooked sushi rice onto a tray or bowl, breaking up any large clumps with your hands or a spoon.
4. Sprinkle dashi powder evenly over the rice, allowing the seasoning to distribute throughout the rice during stir frying.

COOKING

1. Heat a wok until smoking hot, then add vegetable oil and swirl it around the surface of the wok.
2. Pour in the beaten eggs and leave briefly for a few seconds before scrambling quickly over high heat.
3. Add the rice directly into the wok while the eggs are still slightly soft, pressing out any remaining clumps as you stir fry.
4. Continue tossing and pressing the rice over high heat until the grains separate and become fluffy and lightly smoky.
5. Remove the egg fried rice temporarily from the wok and set aside while preparing the bacon.
6. Add a very small amount of oil if needed, then fry the bacon over high heat without moving it too much at first so it caramelises properly.
7. Toss the bacon occasionally until the fat renders and the pieces become golden brown and crisp around the edges.
8. Add the white spring onion and stir fry briefly until softened and fragrant without browning too much.
9. Return the rice to the wok and toss thoroughly so it absorbs all the rendered bacon fat and flavour.
10. Drizzle sake around the edge of the wok along with Japanese soy sauce, allowing the liquid to sizzle and caramelise slightly.
11. Add the green spring onion and toss quickly over high heat until everything is evenly combined and piping hot.
12. Serve immediately while smoky and fluffy from the wok.

School of Wok Tips

• Use cold rice for the best fried rice texture.
• Keep the wok smoking hot for proper wok hei flavour.
• Don’t stir the bacon constantly—let it caramelise first.
• Add green spring onions at the end for freshness and colour.

FAQs

What is Yaki Meshi?
A Japanese-style fried rice often made with eggs, meat and simple seasonings.

Why use cold rice?
Cold rice fries better and stays fluffy rather than becoming sticky.

What does dashi powder add?
It gives savoury Japanese umami flavour to the rice.