Japanese fried rice, known as “Yakimeshi”, is such a flavorful and delicious recipe—and it’s super easy to make! A huge thank you to our friends at Dark Horse Organics for consistently giving us healthy ways to improve our pantry, nourish deep, and live a vibrant life through food and cooking.
2 strips belcampo bacon, cut into pieces
6 shiitakes, sliced ¼ inch thick
1 medium carrot, diced
¼ yellow onion, diced
6 scallions, diced
1 tablespoon organic butter
¼ cup mirin
2 cups cooked organic white rice
¼ cup cashews
1 tablespoon dulse, cut into pieces with a scissor
½ teaspoon urfa
4 sprigs cilantro leaves, picking off the tops from the sprigs
½ teaspoon Dark Horse Umami Powder
In a cold pan, place in your bacon pieces. Turn the heat onto low and allow to slowly render out the fat. It can take about 10 minutes. Then remove your crispy pieces of bacon. Add in your shiitake and carrots into the bacon fat and sautee on medium for 5 minutes. Add the white part of the scallion and your diced onion with 1 teaspoon of sesame oil. Cook for a few minutes. Allow the pan to get really hot, then deglaze your pan with mirin.
In a separate pan, melt the butter on medium heat. Crack in your eggs and stir. Season with salt and pepper after they’re done cooking.
Now, add your eggs to your first pan. Sauteé for about 3 minutes on medium heat. Turn off the heat and add tamari, Dark Horse Umami Powder, urfa bieber, scallion, cilantro and dulse.
Enjoy with more cilantro and scallions on top.
PS. Dark Horse Umami Ketchup is not what you think. It’s a complex, savory condiment whose flavor profile is more like aged cheese and mushrooms, than sugary tomatoes. Sweetened only with a touch of honey, miso, tamari and turmeric all conspire to be the perfect topping for Bacon Fried Rice.