Cooking Japanese in Jamaica

YakimeshiAs far back as I can remember, when I am working on a project, I get so absorbed by it that, by the time I realise I am hungry, I am simply too hungry to cook.
When that happened, I would either eat out, grab some takeout or anything I could find at home or on the road. Most of these options are unhealthy.
But recently, after the birth of my son, I've been trying not to let that happen and eat as often as I can.
After having a baby, there is less time to spend on one's self, but eating has become one of my priorities because if I do not eat, the baby can't eat as I am breastfeeding.
Japanese say you should eat a lot of rice when breastfeeding. Ironically, the problem is to find the time to cook. I am sure a lot of mothers with newborns are going through the same dilemma.
So, to keep the healthy balance between being busy and still eating well, I have been working on recipes that are quick, healthy, nutritious and that can also be frozen.
Yakimeshi is one such dish. Yakimeshi is Japanese fried rice. My version uses soy sauce for flavouring and has lots of vegetables. Again, feel free to use protein that you feel for like tin tuna, sardine, mackerel, ham, minced meat, sausage, saltfish, etc. And add some other vegetables like callaloo, broccoli, pak choy, cabbage, bean sprout or fruits like pineapple.
Yakimeshi goes well with fried chicken and okra soup which I introduced in January.
Itadakimasu!
Ai Irisawa-Coney managed a Japanese restaurant in Soho, London. She is also a founder of Epiphany Media Solutions and ACI Consultancy.

Yakimeshi
Cooking time 15 minutes
Serves 2 persons

1 medium carrot (peeled and
finely chopped)
1/2 medium onion (peeled and
finely chopped)
1/2 medium green pepper or bell
pepper (remove seeds and finely chopped)
10 French beans or string beans
(remove ends and chop finely )
1 stalk of spring onion (finely chopped)
2 eggs
2 cups of left-over rice
1/2 tsp garlic powder
Salt & pepper
2 tbs good quality soy sauce
(Kikkoman brand is recommended)
2tbs good quality sesame oil
1tbs vegetable oil (for scrambled eggs)
2tbs salted butter or margarine
Cooking Instructions
1. Finely chop all vegetables. Scramble eggs and put aside. Make sure it's well done. Vegans can skip this process or replace eggs with ackee or tofu. Others can use protein of your choice.
2. Put sesame oil in the same frying pan you used to scramble eggs and add chopped vegetables. Cook until soft but be careful not to burn them.
3. Add cold left over rice and stir well until there is no lump. Usually cold left over rice is used for Yakimeshi to avoid making it soggy.
4. Add scrambled eggs and season with garlic powder, pinch of salt and pepper.
5. Finally, add butter or margarine and soy sauce and stir evenly. You can use less or more soy sauce depending on your taste.
6. Serve with spring onion.