Yakimeshi (焼 飯) is Japanese fried rice and is prepared with steamed rice (preferably advanced the day before) in the wok.
This dish was brought to Japan in the mid-1800s by Chinese immigrants who settled in Kobe. Over the years the recipe has been interpreted with many different ingredients, while maintaining the way rice is cooked. There are also versions with strong neighboring foreign contaminations of this dish, as in the case of kimchi fried rice.
1 serving cold cooked rice
1 courgette cut into cubes
1 carrot diced
1 onion finely chopped
1 tablespoon soy sauce
Heat the vegetable oil in the wok. Fry the onion and then add the carrot and courgette.
Pour in the egg and work it with a spatula to cook it scrambled.
Add the rice and work it with the spatula as if you wanted to "cut" it and add the soy sauce. Toast
Sprinkle with sesame seeds.