1

Begin by cooking the rice according to package instructions and let it cool completely. This is important as fresh rice may become mushy when fried.

2

While the rice is cooking, dice the carrot and chop the green onion.

3

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.

4

Add the diced chicken breast to the skillet. Cook for about 5-7 minutes, stirring often, until the chicken is fully cooked and no longer pink.

5

Next, add the diced carrot to the skillet and cook for another 3-4 minutes until slightly tender.

6

Push the chicken and carrot mixture to one side of the skillet, and crack the 2 eggs into the empty side. Scramble them for about 2-3 minutes until fully cooked.

7

Now, mix everything together and add the cooled rice into the skillet. Stir well to combine all the ingredients.

8

Pour in 3 tablespoons of soy sauce and mix again, ensuring the rice is evenly coated. Cook for an additional 5 minutes, stirring occasionally.

9

Finally, stir in the chopped green onion and remove from heat.

4 servings

• Add cooked shrimp or tofu for a protein boost.
• Incorporate different vegetables like peas or bell peppers for color.
• Top with sesame seeds and serve alongside grilled teriyaki chicken.

• Use day-old rice for the best texture in fried rice.
• Adjust the soy sauce to your taste preference.
• Feel free to add more veggies or proteins based on what you have on hand.

• fat: 15 grams
• protein: 25 grams
• calories: 450
• carbohydrates: 55 grams

Yakimeshi is a balanced dish that offers a good mix of carbohydrates from rice and proteins from chicken and eggs, making it a wholesome meal option.

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