Yakimeshi – Japanese vegetable rice dish

Ingredients for 2 servings:

• 1 cup rice, jasmine
• 1 cup chicken, shredded
• 2 eggs
• 1 handful of mung bean sprouts
• ½ cup peas, frozen
• 1 spring onion(s), finely chopped
• 1 clove(s) garlic
• ½ onion(s), finely diced
• 1 cup carrot(s), very finely diced
• ¼ stalk(s) leek, finely chopped
• 3 tbsp celery, very finely diced
• ½ tsp bonito flakes
• some soy sauce
• some parsley, chopped
• 1 tsp vegetable broth, instant
• salt and pepper
• chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

an extremely versatile recipe, also for using leftovers

Cook the rice using the soaking rice method and set aside. Fry the chicken in a deep pan or wok with a little vegetable oil and set aside. In the hot oil, fry the peas, onions, crushed garlic, carrots, and celery until well-cooked. Add the leek and fry briefly. Set everything aside and fry the rice in plenty of oil, then season with soy sauce and deglaze with a cup of water with the broth dissolved in it and the bonito flakes. Add the egg and mix until set, then add all the remaining ingredients except the mung bean sprouts. Mix everything together well and fry until well-cooked. Finally, season to taste with salt, pepper, and chili powder, and stir in the parsley and mung bean sprouts. The onions and soy sauce add a kick. This recipe can be easily varied with all kinds of vegetables. Delicious soybeans (edamame) make a great appetizer.