Stir-fried rice with boiled mackerel
This rice is packed with plenty of condiments that go perfectly with mackerel. If you thoroughly remove the moisture from the rice, it will give it a crisp texture and make it delicious.
How to make it
1
Put the frying pan over high heat, add the rice and boiled mackerel cans, and fry while loosening with a wooden spoon.
2
Add the ginger and shiso leaves and stir-fry, and once the whole mixture is well mixed, add the Hachi-kaijin to the hot pot and remove from the heat.
3
Serve in a dish and topped with hot spring eggs if desired.
Ingredients for 3 people
-
- cooked rice
- 250g
-
- Use the canned mackerel
- 180g
-
- Chop the ginger
- 15g
-
- Cut into Oba chili
- About 10
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Hot spring eggs
- 2
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