A Japanese rice dish flavoured with dried shrimp, chillies, soy sauce and spring onions. You can usually find the ingredients for this recipe (including pickled mustard greens) in good Asian supermarkets.
3 people made this
1 tablespoon sesame oil
2 eggs, beaten
30g pickled mustard greens, chopped
10g Chirimenjako (or baby sardines/anchovies)
10g dried shrimp
1/2 red pepper, sliced
1 tablespoon chopped red chilli pepper
1 tablespoon low sodium soy sauce
pepper, to taste
2 large bowls leftover cooked rice
2 tablespoons sliced scallions or spring onions
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Method Prep:5min › Cook:10min › Ready in:15min
Heat 1/2 tbsp sesame oil in a pan or wok, add egg and gently scramble until lightly cooked. Remove from wok, use kitchen paper to clean any egg remaining, then add 1/2 tablespoon sesame oil.
Quickly stir-fry pickled mustard leaf over medium heat(about 30 seconds). Add baby sardines, dried shrimp, sliced red pepper, chopped chillies and soy sauce. Mix well, but take care not to burn.
Now add rice (if cold, warm in microwave), and mix while cooking. Once ingredients are well mixed, add in scrambled eggs and scallions. Mix well. Add pepper to taste and more soy sauce, if you like.