{"id":8161,"date":"2022-04-24T08:24:00","date_gmt":"2022-04-24T00:24:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=8161"},"modified":"2026-03-09T20:53:47","modified_gmt":"2026-03-09T12:53:47","slug":"japanese-fried-rice-yakimeshi-wondernonieskitchen","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/japanese-fried-rice-yakimeshi-wondernonieskitchen","title":{"rendered":"Japanese Fried Rice (Yakimeshi)"},"content":{"rendered":"<h2>Japanese Fried Rice (Yakimeshi) Ingredients<\/h2>\n<p>1 tbsp\u00a0vegetable oil<br \/>\n5\u00a0cloves garlic (minced)<br \/>\n1\u00a0cup onion (finely diced)<br \/>\n1\/2 cup carrot (finely diced)<br \/>\n1\/2 cup bell peppers (finely diced)<br \/>\n1 cup\u00a0cabbage (finely chopped)<br \/>\n1\/2 cup peas (fresh or frozen)<br \/>\n3 cups old cooked Japanese rice (chilled for at least 1 day)<br \/>\n3 large eggs (whisked)<br \/>\n2 tbsp soy sauce<br \/>\n1\/2 tsp salt (to taste)<br \/>\n1\/2 tsp ground white pepper (to taste)<br \/>\nscallions (chopped, for garnish)<br \/>\nshichimi togarashi (for garnish)<\/p>\n<h2>Steps<\/h2>\n<p>In a wok or large pan over high heat, add oil &amp; garlic, cook for 30 secs<br \/>\nAdd onions &amp; carrot, cook for 1-2 mins, or until vegetables are soft but still crunchy<br \/>\nAdd bell peppers, cabbage &amp; peas, stir for 1-2 mins<br \/>\nAdd rice &amp; stir until the ingredients are mixed in with the rice<br \/>\nPush rice to one side &amp; add eggs, continuously stirring &amp; scrambling eggs with the spatula until they\u2019re almost fully cooked<br \/>\nMix eggs with the rice &amp; add soy sauce<br \/>\nSeason with salt &amp; pepper, stir for 1 min then taste to adjust seasoning<br \/>\nTurn off the heat, transfer into large or individual serving plates\/bowls, garnish (optional) &amp; enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Japanese Fried Rice (Yakimeshi) Ingredients 1 tbsp\u00a0vegetable oil 5\u00a0cloves garlic (minced) 1\u00a0cup onion (finely diced) 1\/2 cup carrot (finely diced) 1\/2 cup bell peppers (finely diced) 1 cup\u00a0cabbage (finely chopped) 1\/2 cup peas (fresh or frozen) 3 cups old cooked Japanese rice (chilled for at least 1 day) 3 large eggs (whisked) 2 tbsp soy<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":8162,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[85,78,16,7,33],"tags":[],"class_list":["post-8161","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cabbage","category-carrots","category-egg","category-main-dishes","category-rice"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/8161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=8161"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/8161\/revisions"}],"predecessor-version":[{"id":8206,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/8161\/revisions\/8206"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/8162"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=8161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=8161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=8161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}