Crumbly Fried Rice with Shio-Koji

1. 1

   Chop the chicken skin and beef.

2. 2

   Spread 1 tablespoon of shio-koji onto each and then place in the refrigerator for 2 hours to marinate.

3. 3

   Mince the carrot and green pepper.

4. 4

   Mince both stalks of leek and place into a separate dish.

5. 5

   Heat olive oil in a frying pan and cook the carrot, green pepper, and meat.

6. 6

   Completely wipe off the excess moisture and the grease that is released from the chicken skin with a paper towel.

7. 7

   Mix 2 tablespoons of mayonnaise into hot rice.

8. 8

   Break two eggs and lightly sprinkle with pepper.

9. 9

   Add to the frying pan to cook.

10. 10

    Add the rice and leek, raise the heat to high, and cook until it starts to brown.

11. 11

    It should look like this.

12. 12

    Serve on plates.

13. 13

    Serve with spicy hot konnyaku and Fukujin-zuke.

14. 14

    If you have some tuna marinated in shio-koji, you can cut the dark meat into thin strips and add it to the fried rice with the shio-koji marinated chicken skins.

* Per serving · 4 servings · Values may vary.

No additional tips available.