Yakimeshi/Tamago kake Gohan

The second batch of peas were harvested today, most of which were slated for the freezer. I reserved a handful, however, for one of my favourite dishes. Not only is it simple and awesome, but it's a great way to get rid of leftovers, especially if you're like us and have a constant supply of day-old rice.

Tamago kake Gohan or "eggy rice" is a simple Japanese dish often eaten for breakfast. Basically, you take a bowl of hot rice and crack an egg on top. Mix rapidly, until the heat from the rice cooks the egg. Add some soya sauce if you're feeling froggy, and voila! Tamago kake Gohan.

Yakimeshi, on the other hand, is a Japanese fried rice dish with meat, egg and vegetables. The following is the recipe I like to use that combines the two.

Ingredients:
2c Cooked rice ((day-old works best, since it's not as wet))
2tbsp Peanut oil. Or any oil that isn't olive. Just be careful using sesame, as it has a very low smoke point.
2 Eggs
4tbsp Soya sauce
1c Diced veggies ((carrots, onions, broccoli, peppers, squash, mushrooms, bean sprouts-- go nuts))
1/4c Shelled peas
2/3c Diced cooked meat ((chicken, beef, pork, whatever ya got))
OR
15-20 peeled raw shrimp

Blanch peas and vegetables, unless you're using "soft" types, like squash or mushrooms.

Heat rice over medium heat. Add oil and mix to be sure the grains are covered. Once the rice starts to warm and no longer clumps, add egg to pan over rice. Mix in, coating the rice with egg, stirring frequently so the egg does not burn. If you're using shrimp, add those in once the egg is cooked.

Add soya sauce and mix well to incorporate.

Throw in the veggies and meat. At this point, add more soya sauce or oil if you feel it's necessary. Rice should not be bone dry, but it shouldn't be swimming in sauce, either. If there is too much liquid, just cook it off.
Heat thoroughly until everything is warmed through.

Serve ^_^

Notes: If you don't like the egg actually cooked onto the grains, just scramble the eggs separately and add with the veggies.

Chili oil or Red Rooster makes a nice addition if you like spicier dishes.

Leave out the meat and serve as an accompaniment for any Asian style fish, especially grilled salmon or steamed whole fish.

Leftovers served cold or at room temperature make for a great lunch!