Ramen Fried Rice

Von No Recipes · 25 Min.

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Zubereitung

1. Put the instant ramen in a sealable bag and crush it with your fingers into rice-sized pieces.
2. Wet your hands and break up the 200 grams of cooked short-grain rice so the grains separate.
3. In a small bowl, stir together 2 tablespoons Worcestershire sauce, 1 tablespoon ketchup, 1 tablespoon oyster sauce and 1/4 teaspoon black pepper.
4. In a large frying pan over medium-high heat, stir-fry 1 tablespoon vegetable oil with 100 grams cabbage, 50 grams onion and 40 grams carrots until the cabbage turns bright green.
5. Add 120 grams ground pork and break it up with a spatula.
6. When the pork is mostly cooked, add 1/3 cup water and the crushed noodles. Stir until no liquid remains in the pan.
7. Add the rice, turn the heat to high and stir-fry until heated through and starting to brown.
8. Pour the sauce over the rice and noodles and toss to finish. Plate and top with scallions and beni shoga.

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