Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup katsuobushi (dried bonito flakes)
- 1/4 cup chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil and butter in a large skillet or wok over medium-high heat until the butter is melted.
2. Add the cooked rice to the skillet and stir-fry for 2-3 minutes until the rice is heated through.
3. Add the katsuobushi, green onions, soy sauce, salt, and black pepper to the skillet and stir-fry for another 2-3 minutes until the katsuobushi is slightly crispy.
4. Push the rice mixture to one side of the skillet and crack the egg into the empty space. Scramble the egg until it is cooked through, then mix it into the rice mixture.
5. Serve the katsuobushi fried rice hot, garnished with additional green onions if desired.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 8g
Carbohydrates: 29g
Protein: 7g
Sodium: 570mg
Substitutions for ingredients:
- Katsuobushi can be substituted with other dried fish flakes or omitted entirely.
- Green onions can be substituted with other chopped vegetables such as carrots or peas.
Variations:
- Add diced chicken or shrimp to the rice mixture for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add a splash of sesame oil for extra flavor.
Tips and Tricks:
- Use day-old rice for the best texture in fried rice.
- Make sure to stir the rice frequently to prevent it from sticking to the skillet.
- Don't overcook the katsuobushi or it will become tough and chewy.
Storage Instructions:
Leftover katsuobushi fried rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the rice in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the katsuobushi fried rice in a bowl or on a plate, garnished with additional green onions or sesame seeds.
Garnishes:
Green onions, sesame seeds
Pairings:
Miso soup, edamame, cucumber salad
Suggested Side Dishes:
Tempura vegetables, teriyaki chicken, seaweed salad
Troubleshooting Advice:
- If the rice is too dry, add a splash of soy sauce or a drizzle of sesame oil.
- If the rice is too wet, cook it for a few more minutes to evaporate any excess moisture.
Food Safety Advice:
- Make sure to cook the egg until it is fully cooked through to prevent the risk of foodborne illness.
- Store leftover rice in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food History:
Katsuobushi is a traditional Japanese ingredient made from dried, smoked bonito fish. It has been used in Japanese cuisine for centuries and is a key ingredient in many dishes, including dashi broth and okonomiyaki.
Flavor Profiles:
Savory, umami, slightly smoky
Serving Suggestions:
Serve the katsuobushi fried rice as a main dish or as a side dish alongside other Japanese-inspired dishes.
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Region: Japanese