Fujian Fried Rice (Hokkien Fried Rice) with Shirasu Starchy Sauce

Softly fried egg on top of fried rice with starchy sauce. Whitebait is on top of them to taste.

There are many kinds of fried rice and they are pretty popular in all over the world. I personally eat fried rice regularly in both restaurant and home. One thing I realized that was I often order fusion type of fried rice if I find any in restaurant and it’s so good.

This time I would like to introduce a little bit unique fried rice. It is softly stir fried egg on top of fried rice with starchy sauce. Yum!

Softly fried egg on top of fried rice with starchy sauce. Whitebait is on top of them to taste.

Fujian Fried Rice (Hokkien Fried Rice) with Shirasu Starchy Sauce

Fried rice with soft egg and tasty starchy sauce with shirasu!
No ratings yet
Print Pin Rate
Course: Dinner, Lunch
Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 1 people
Calories: 1342kcal

Ingredients

  • cups Rice
  • 10 g Spring Onions
  • 3 pieces Eggs
  • 15 g Shirasu To taste
  • Salt
  • Pepper
  • 50 ml Japanese soup stock (Dashi)
  • 1 tbsp Soy Sauce
  • 1 tbsp Potato Starch
  • 2 tbsp Oil

Instructions

Fried Rice

  • Heat 2 tablespoons of salad oil in a hot frying pan until the pan starts to smoke.
  • Add 1 well-beaten egg, then immediately add the rice and mix it. When you add the rice while it is still very hot it will be easier to break up the egg and rice, scattering them evenly.
  • When the rice and egg are mixed, add the spring onions and fry briefly, then season with salt and pepper to taste, completing the fried rice.

Ankake Sauce

  • Bring the Japanese soup stock to a boil. If you do not have Japanese soup stock, water is also fine. In the last case, add white dashi or granulated dashi.
  • When the broth comes to a boil, season it with light soy sauce and salt. If you thicken the soup at the end it will taste thicker, so thin it out a bit.
  • After seasoning, turn off the heat. First, dissolve 1 teaspoon of potato starch in 1 teaspoon of extra water, then add and mix this with the soup stock.
  • When the potato starch is dissolved, bring it to a boil again. Bringing it to a boil again will prevent the sauce from falling apart. When it is nice and thick, the sauce is ready.

Half boiled fried egg

  • Put 2 tablespoons of oil in a frying pan and heat it up.
  • When the pan is warm, add two well-beaten eggs and stir with chopsticks as hard as you can. The trick is to keep the chopsticks and the pan moving.
  • When the center of the eggs is half-boiled and the edges are beginning to harden, remove from the heat and place on top of the fried rice.

Nutrition

Calories: 1342kcal | Carbohydrates: 230g | Protein: 26g | Fat: 32g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 1213mg | Potassium: 480mg | Fiber: 4g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 3mg
Share this recipe!

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating