Fried rice with boiled mackerel
This rice is seasoned with plenty of condiments that go perfectly with mackerel. It is best to drain the rice thoroughly to give it a flaky texture and make it even more delicious
How to make it
1
Place a frying pan over high heat, add the rice and canned boiled mackerel, and stir-fry while breaking up the ingredients with a wooden spatula
2
Add the ginger and shiso leaves and stir fry until well mixed, then add the Happomibijin to the side of the pot and remove from the heat
3
Place in a bowl and top with a soft-boiled egg to taste
Ingredients for 3 people
-
- cooked rice
- 250g
-
- Use the juice from a can of boiled mackerel
- 180g
-
- Shred the ginger
- 15g
-
- Cut the shiso leaves
- About 10
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Soft-boiled eggs
- 2
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