Authentic home cooking from Mexico, with US measurements. 
Chicken Yakimeshi (Fried Rice)
We know this recipe isn't Mexican food like I'm used to sharing, but it's one of my favorite dishes because of its flavor, mix of tastes, and style.
Preparing the ingredients is very simple. We recommend using jasmine rice as it doesn't break and is more pliable than other types; however, you can also use others without any problem.
Enhance the recipe by adding soy sauce with roasted chiles. You can find the recipe in our cookbook on Cookpad.
Chicken Yakimeshi (Fried Rice)
We know this recipe isn't Mexican food like I'm used to sharing, but it's one of my favorite dishes because of its flavor, mix of tastes, and style.
Preparing the ingredients is very simple. We recommend using jasmine rice as it doesn't break and is more pliable than other types; however, you can also use others without any problem.
Enhance the recipe by adding soy sauce with roasted chiles. You can find the recipe in our cookbook on Cookpad.
Open in Cookpad AppSteps
- 1
Place the cup of rice in a bowl with tap water, washing it until the water runs clear.
- 2
Put the rice in a pot, add the cup and a half of water along with a pinch of salt, and ensure the water level completely covers the rice.
- 3
Cover the pot and keep on high heat for 5 minutes. When the water starts boiling, lower the heat to very low and keep it that way for 11 minutes.
- 4
Turn off the heat and use a fork to ensure the rice has absorbed all the water. If there's still water, keep the pot on the heat for another 5 minutes.
- 5
Remove the pot from the stove and let it rest for 20 minutes with the lid on.
- 6
After these 20 minutes, it's necessary to let the rice cool. There are two options:
- Leave the pot of rice in the refrigerator and continue with the next step the following day.
- Leave the rice on a surface away from the kitchen for two hours as shown in the image.
- 7
Chop all the vegetables into small cubes. In my case, I wanted to add corn to the Yakimeshi. There's no strict rule on the amount of vegetables you can use here.
- 8
Beat the eggs, adding a pinch of salt and pepper, and cook them in a wok or large pan. Once the eggs are cooked, remove them but don't clean the surface.
- 9
Add a little oil and on high heat, place the onion and three minutes later the chopped garlic until it becomes translucent.
- 10
Add the carrot and zucchini.
- 11
Move the vegetables to one side of the wok and add a little more oil and the sesame oil. Start adding all the rice little by little so it fries with the oils.
- 12
While the vegetables are cooking, marinate the chicken cutlets with a little salt and pepper and place them in another pan. Once cooked, cut them into small cubes.
- 13
Add the eggs, chicken, and finally mix all the ingredients, adding a little soy sauce.
- 14
When serving, cut the Philadelphia cheese and avocado into small cubes and place them on top of the rice. If you want it spicy, cut the serrano chile into very small slices and incorporate it into the recipe.
- 15
Prepare the soy sauce with chile that we have in our cookbook:
https://cookpad.wasmer.app/mx/recetas/5112295-salsa-de-soya-con-chiles-toreados?via=sidebar-recipes
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