Ingredients with Measurements:
- 2 cups cooked rice
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup frozen peas
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 2 umeboshi (pickled plums), pitted and chopped
- 2 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the diced onion and minced garlic and sauté until the onion is translucent.
3. Add the frozen peas and cook for 1-2 minutes until they are heated through.
4. Add the cooked rice to the wok and stir-fry for 2-3 minutes until the rice is heated through and slightly crispy.
5. In a small bowl, mix together the soy sauce, mirin, sake, and sugar.
6. Pour the sauce over the rice and stir-fry for another 1-2 minutes until the sauce is evenly distributed.
7. Add the chopped umeboshi to the wok and stir-fry for another 1-2 minutes until the umeboshi is heated through.
8. Push the rice mixture to one side of the wok and pour the beaten eggs into the other side.
9. Scramble the eggs until they are cooked through, then mix them into the rice mixture.
10. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 38g
Protein: 6g
Sodium: 500mg
Substitutions for ingredients:
- Any type of rice can be used
- Vegetable oil can be substituted with any neutral oil
- Fresh peas can be used instead of frozen peas
- Sherry or white wine can be used instead of sake
- Honey can be used instead of sugar
- Salted plums can be used instead of umeboshi
Variations:
- Add diced carrots or bell peppers for extra color and flavor
- Use leftover chicken or shrimp instead of eggs for added protein
- Add a dash of sesame oil for extra flavor
- Top with sliced green onions or cilantro for garnish
Tips and tricks:
- Use cold, leftover rice for best results
- Make sure to stir-fry the rice continuously to prevent it from sticking to the wok
- Adjust the seasoning to taste
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a platter with chopsticks.
Garnishes:
Top with sliced green onions or cilantro.
Pairings:
Serve with miso soup and a side of edamame.
Suggested side dishes:
Miso soup and edamame.
Troubleshooting advice:
If the rice is too dry, add a splash of water or more sauce to moisten it.
Food safety advice:
Make sure to cook the eggs thoroughly to prevent any risk of foodborne illness.
Food history:
Umeboshi is a traditional Japanese pickle made from salted plums that have been dried in the sun. It is commonly used in Japanese cuisine as a condiment or seasoning.
Flavor profiles:
This dish has a savory and slightly sour flavor from the umeboshi, with a hint of sweetness from the mirin and sugar.
Serving suggestions:
Serve as a main dish or as a side dish with other Japanese-inspired dishes.
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Region: Japanese