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