I am a big fan of fried rice. Japanese fried rice is sticky unlike others. It is actually a dish in itself. I prepare it when I have leftover meat and vegetables. It is best eaten with other Japanese food like pork tonkatsu and chicken teriyaki.
2 cups Japanese sticky rice cooked
2 cloves garlic, minced
1/4 cup white onions, chopped
1/4 cup carrots, chopped
1/4 cup green bell pepper (optional)
1/3 cup diced pork or shrimp (or both)
2 eggs, beaten
1/2 teaspoon garlic salt
1 teaspoon dashi
2 tablespoons soy sauce
2 teaspoons vegetable oil
In a wok or skillet, heat 1 teaspoon oil under medium heat. Cook the eggs for 3 minutes or until it solidifies. Transfer to a plate.
Place the remaining oil in the same skillet. Sauté the garlic and onions for 3 minutes or until the onions are translucent. Add the pork, shrimp, carrots and green bell pepper. Cook until the meat and vegetables are soft. Season it with garlic salt and dashi. Add the rice and soy sauce. Mix well until the rice is coated in soy sauce. Put the eggs and scallions. Mix occasionally, so that it doesn’t stick to the bottom of the pan. Serve immediately.
Photo courtesy of: Ron Dollete