Fried Rice
20m
40m
8
An easy and delicious Fried Rice recipe! Perfect for making whenever you have some leftover cooked Japanese short-grain rice.
It can be served with various toppings, from omelets to a tablespoon of some chili oil!
There is no salt in this recipe because of all the seasonings and condiments that are being used, but you can always adjust the recipe according to your preferences.
Don’t know how to cook Japanese short-grain rice? Find a recipe here on CREME! Just keep in mind that it is best to use rice that was left in the refrigerator a day before frying.
Ingredients
Cooked and Chilled Japanese Short-grain Rice
⅔ cupPork Neck
60gKimchi
30gGarlic
1 cloveRed Onion
1Soy Sauce
1tbspMirin
½tbspVegetable Oil
1tbsp
Fried Rice
Pato Rei
Crush, peel and mince 1 garlic clove
Trim, halve and peel 1 red onion. Thinly slice it
Medium dice 60g of pork neck
Roughly chop 30g of kimchi
Add 1tbsp of vegetable oil to a wok over medium-high heat
Add the diced pork neck and sautée until golden brown
Add the kimchi and stir
Add 2/3cup of cooked and chilled Japanese short-grain rice
Add ½tbsp of mirin and 1tbsp of soy sauce
Stir and cook while tossing the wok until everything is well combined and most of the liquid has evaporated. The fried rice is ready
Serve it and enjoy!
Cooked and Chilled Japanese Short-grain Rice
⅔ cupPork Neck
60gKimchi
30gGarlic
1 cloveRed Onion
1Soy Sauce
1tbspMirin
½tbspVegetable Oil
1tbsp