A Fried Rice That Honors Simplicity and Soul
In Filipino homes, fried rice is comfort food. But when we bring it into the Japanese kitchen, it becomes more than just a side dish—it’s part of a thoughtful, balanced meal.
This Vegetarian Yakimeshi, or Japanese-style fried rice, is one of my go-to dishes when I’m having tempura. In fact, I can’t have one without the other. What makes this version special is that it’s meatless but meaty—thanks to a soy-based protein alternative that mimics ground meat.
It’s a beautiful, filling, and flexible dish. You can use any vegetables you have on hand. The key? Day-old rice and a hot wok—that’s what gives it the iconic “smoky” finish we all love.
Vegetarian Yakimeshi Recipe
Ingredients
Set A: Base Vegetables
- 1 tbsp cooking oil
- 2 cloves garlic minced
- 1/2 cup chopped leeks
- 1/4 cup chopped baguio beans
- 1/4 cup diced carrots
- 1/4 cup chopped fresh mushrooms shiitake or button
Set B: Protein
- 1/2 cup soy-based ground meat substitute rehydrated as per package instructions
Set C: Seasoning and Rice
- Salt to taste
- 3 cups day-old cooked rice preferably cold
- 1 tbsp Japanese soy sauce
- 1/4 tsp white pepper
Set D: Finishing Touches
- 1/2 cup shredded cabbage
- 1/4 cup extra leeks sliced thinly
- 1 tsp sesame oil
Instructions
Set A: Start with the Vegetables
- Heat oil in a wok over high heat until just smoking.
- Add garlic, leeks, baguio beans, carrots, and mushrooms all at once. Stir-fry quickly for 2–3 minutes until vegetables soften slightly.
Set B: Add the Protein
- Add rehydrated soy-based ground meat to the wok.
- Stir-fry with the vegetables until well combined and slightly browned.
Set C: Season and Add the Rice
- Sprinkle salt over the mixture.
- Add the cold, day-old rice. Break it up gently with your spatula to separate the grains.
- Drizzle in Japanese soy sauce and white pepper. Toss until everything is evenly coated and rice is heated through.
Set D: Finish with Freshness
- Add shredded cabbage and extra leeks. Stir-fry for another 1–2 minutes to keep their texture crisp.
- Finish with a light drizzle of sesame oil. Toss briefly, then turn off the heat.
Simpol Cooking Notes
- Use Day-Old Rice: Always use cold, day-old rice for the best fried rice texture. Warm, freshly cooked rice will clump and steam instead of fry.
- Wok Hei at Home: A hot wok gives that signature smoky aroma. Preheat it well before adding your oil.
- Meatless but Hearty: The soy-based guiniling is a great vegetarian protein. If unavailable, tofu or mushrooms alone will do just fine.
- Flex Your Veggies: Don’t worry if you don’t have all the listed vegetables. Yakimeshi is very forgiving—use what’s in your fridge.
- Portion with Purpose: Serve in small bowls to keep things light and balanced. This dish fills you up faster than you think.
