A few months ago (or maybe more), I had the experience of a lifetime. Okay, maybe that is an ‘overstatement,’ but well, I got something ticked off my bucket list. See, I’ve always wanted to try out Japanese food, and yes! I got to do it. (The other details like who took me there are not important 😉
So after eating everything, there’s this rice that was brought. It looked really nice, and it even tasted better. Like the mdaku that I am, I had to ask what it was called, and of course get the recipe. Well, I ended up trying it out.
The good thing with this recipe is that most ingredients are found locally. Also, leftover rice can be used to do it.
What you need
¼ cup soy sauce
2 tbsp butter
3 cloves garlic
2 tspns oil
3 large eggs
1 small white onion
1 scallion (green onion)
2 cups cooked rice
Coarse salt and black pepper
What to do
In a small bowl pour soy sauce. In a separate bowl, combine butter and pound garlic. Set both aside.
Heat pan about 2 minutes. Add 2 teaspoons oil and swirl to coat. Beat together eggs and 1 teaspoon soy mixture. Add egg mixture; cook until set, about 1 to 2 minutes. Transfer cooked eggs to a cutting board; roll up, and thinly slice eggs crosswise. Set aside.
Increase heat to high and add onion, carrot, scallion (green onion), and butter; cook 2 minutes until just beginning to brown. Add rice, cook, tossing occasionally and scraping rice from bottom of pan, until heated through, about 3 minutes. Add back scrambled egg and remaining soy sauce mixture. Toss to coat and heat through. Stir in scallion greens. Season with salt and pepper. Garnish with additional scallion greens.
The results, you’ll love.
Try it out and share your experiences below.