Seaweed fried rice
To serve this recipe, stack the large and small bowls on top of each other, fill the space between them, and serve on a plate to create a doughnut-like shape. If you place a soft-boiled egg in between, it will look like a dish you would get at a restaurant. Enjoy by breaking up the pile of soft-boiled seaweed egg and fried rice
How to make it
1
Spread the beaten eggs in a frying pan with salad oil heated to medium heat and quickly add the rice.
2
Before the eggs set, use the back of a ladle to beat the rice and eggs until they are evenly mixed. Season with salt and pepper
3
Mix the finely chopped green onions, torn seaweed, Chinese soup stock, and soy sauce well. Add this to [2], stir-fry over high heat, and serve on a plate
4
Heat 1 tablespoon of scallion oil in the same frying pan you used to fry the rice, then pour in the beaten eggs and shredded seaweed and stir-fry. Once cooked until half-cooked, serve on top of the fried rice and sprinkle with shichimi pepper to taste
Ingredients for 2 people
-
- Salad oil
- 1 tablespoon
-
- egg
- 2
-
- cooked rice
- 200g
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- seaweed
- 1 piece
-
- Chinese soup
- 1 tablespoon
-
- soy sauce
- 1 tsp
-
- Difference
- 1 tablespoon
-
- Scallion oil
- 1 tablespoon
-
- egg
- 1 piece
-
- seaweed eggs
- 1 piece
-
- Shichimi pepper to taste
- Appropriate amount
[PR]
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