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Prep Time: 15 Minutes

Cook Time: 15 Minutes

  • 2 Tbsp. vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 cup shelled J Basket Edamame
  • 2 cups cooked and chilled Nishiki rice
  • 2 Tbsp. Kikkoman Soy Sauce
  • 1 Tbsp. Dynasty Oyster Sauce
  • 1 Tbsp. sake
  • 2 eggs, lightly beaten
  • Salt and pepper to taste
  • Green onions, chopped, for garnish
  • J-Basket Roasted White Sesame Seeds for garnish
  1. In a large skillet or wok, heat 2 Tbsp. of vegetable oil over medium-high heat. Add chopped onions, minced garlic, and diced carrots. Stir-fry until the vegetables are tender.
  2. Add shelled J Basket Edamame to the skillet, continuing to stir-fry for an additional 2-3 minutes. Add the cooled, cooked rice to the vegetables and edamame.
  3. Pour Kikkoman Soy Sauce, oyster sauce, and sake over the rice and vegetables. Stir well to ensure an even distribution of flavors.
  4. Push the rice and vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them. Once the eggs are cooked, mix them with the rice and vegetables.
  5. Season the Yakimeshi with Salt and pepper to taste. Garnish with chopped green onions and sesame seeds.

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Dish Type / Ethnic Cuisine
Main Dish