Pickled Mustard Greens Fried Rice (Takana Chahan) 高菜チャーハン

By Just One Cookbook · 15 min

Ingredients

Instructions

1. Spread the freshly cooked rice on a baking sheet and let it cool completely.
2. Cut the white bottom part of the Tokyo negi (or the white part of 3–4 scallions) into thin slices. Set the green part aside.
3. Whisk the 2 large eggs (50 g each without shell) with ⅛ tsp Diamond Crystal kosher salt (half that amount for table salt) in a medium bowl.
4. Heat 2 Tbsp neutral oil in a wok over medium heat. When the wok is hot, add the beaten eggs. After a few seconds, the egg will start to float on the oil.
5. Swirl the loosely set egg around the wok with a blunt-end wooden spatula until the bottom is set but the top is not yet fully cooked. Transfer the egg back to the bowl.
6. Add 1 Tbsp toasted sesame oil to the wok, then add the sliced white negi and stir-fry to coat it with oil.
7. Add 1 package stir-fried takana (pickled mustard greens) and stir-fry for 2 minutes until well coated with oil.
8. Add the cooled rice to the wok and use a slicing motion with the spatula to separate the clumps and combine with the takana.
9. Season with 2 tsp soy sauce, ¼ tsp Diamond Crystal kosher salt and ⅛ tsp ground white pepper. Taste and adjust, since takana brands vary in flavour.
10. Return the cooked egg to the wok, break it into smaller pieces, toss everything together, then turn off the heat and serve.

Summarized from Just One Cookbook's video. Watch it for the details.

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