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The main difference is Japanese fried rice use only Japanese short-grain rice, which is plump and sticky and has a higher moisture content, so it gives a slightly sticky, chewy, toothsome texture. How is Japanese Fried Rice Different from Chinese Fried Rice?

People in Osaka region commonly use the term yakimeshi for fried rice.

In Osaka, fried rice seasoned with worcestershire sauce is called Sauce Yakimeshi (ソース焼き飯).

Eggs are cooked after the rice is added.

Yakimeshi translates to “pan-fried rice” or “fried cooked rice,” just like Yakisoba or Yaki Udon.

People in Tokyo region commonly use the term chahan for fried rice.

Eggs are cooked first before the rice is added.

Typically served at Japanese-Chinese restaurants in Japan.

The name reflects the fact that fried rice originated in China and was introduced to Japan in the nineteenth century by Chinese immigrants.

Chahan is the Japanese transliteration of the Chinese-style fried rice “ chao fan” (炒饭).

Here are a few observations: Chahan チャーハン What is the Difference between Chahan and Yakimeshi?īoth terms are commonly used interchangeably and there are a few explanations out there, but I believe the actual differences might have gotten mixed up and blurred. In Japan, we call Japanese fried rice chahan (チャーハン) or yakimeshi (焼きめし).

It’s a clever way of repurposing leftover rice by frying it with veggies, eggs, or whatever meat/protein in a wok or pan. With this Japanese Fried Rice (Yakimeshi) recipe, you are guaranteed a delicious dinner that comes together quicker than you can say “takeout delivery.” What is Japanese Fried RiceĪlmost every Asian country has its own version of fried rice, and so does Japan. So, when you are thinking of takeout to solve your dinner problem, remind yourself that it’s always a better idea to make fried rice at home. With just a few well-chosen ingredients in the pantry and leftover rice, I’d be ready to cook up a satisfying meal in less than 20 minutes. Whenever I need to get lunch or dinner on the table fast, fried rice often comes to mind. It’s bursting with flavor and perfect for a weeknight meal. Note: the color of this coffee is golden-brown, as opposed to your more typical coffee-brown, but trust us when we say it's every bit as strong (just without the bitterness).This classic Japanese Fried Rice (Yakimeshi) with ham, egg, and green onion is a delicious one-pan meal that you can whip up in under 20 minutes. Strain (leaving behind a clump of egg and grounds), and serve.Remove from the heat and pour in one cup of cold water.Add egg-coffee mixture to the boiling water, and continue boiling for three minutes.Bring water to boiling (for a single serving, you'll start with three cups).

Measure out your coffee grounds (for a single serving, use three tablespoons).To take advantage of nature's most effective and least paper-wasting coffee-purifier, here's what to do: That's right, a raw egg absorbs impurities that would otherwise impart bitterness into the brew. Whatever name you might call it by, the secret is in…wait for it…a raw egg. Others simply know it as the best coffee they've ever tasted. Some call it Scandinavian, or Swedish, coffee. 15 Make the best coffee of your life-with eggs Shutterstock