Yakimeshi (fried rice)

Yakimeshi

Okasan version of fried rice

Okasan's yakimeshi use a lot of vegetable.  Make yakimeshi when you have left over rice.  It's great to clean up all left over vegetable.  Make sure to warm up rice before adding to the pan.  Also, use garlic for added flavor.

• Rice (2-3 cups or whatever in the fridge)
• Chopped vegetable (celery, carrots, onion, red/yello pepper, green onion, etc)
• 3-4 cloves of garlic (minced)
• 1 table spoon canola oil
• Meat (ham, bacon, chicken, sausage, etc) I like ham and sausage (especially Japanese small sausage)  Canned crab is also good.
• Egg optional (I don't use it to avoid cholesterol)
• Salt (1 table spoon?) 1 tea spoon shoyu

1.  Warm a thick pan (better with Teflon pan to minimize oil)
2. Add one table spoon (or less) canola oil and heat
3. Add chopped onion and chopped garlic to the pan and satee it for a few minutes with salt (one tea spoon) a medium low heat.  Do not burn.  Slowly caramelize onion.
4. Add other vegetable and add another tea spoon salt and pepper; stir in high heat for 3-4 minutes
5. When vegetable are soft, add rice and stir fry at high heat for another 3-4 minutes
6. When vegetable and rice look cooked and mixed well, if you like add 1-2 eggs.  Break egg and mix in a bowl and pour into the pan.  Cook for a minute.  Do not over cook.
7. Stop the heat and pour one table spoon of shoyu at the edge of the pan.  Take it off the heat.  Adjust the taste with salt and pepper

*  renkon (lotus roots) are also good to add if available.  To be healthy, use Teflon to minimize the oil.  Serve with misoshiru (miso soup).  Here a lot of vegetable and good for you.