This is a popular Japanese/Korean rice dish (高菜チャーハン). The main star of this dish is the pickled vegetable, similar to German's sauerkraut, the Asian pickled mustard have a sweet texture and it is not too sour.
(c) GMV - Got My Vote!
Add some pickled mustard, mini meat balls and some Korean kimchi to jazz up the plain ordinary rice.
Tip - Use a day old rice. It is less sticky and much better for frying.
IF there is any leftover, perfect for lunch box the next day.
Ingredients:
- 2 cups of cooked rice
- 2 tablespoon of cooking oil
- 300g pickled mustard
- 150g button mushroom
- 1 tablespoon chicken stock
- 1 tablespoon soy sauce
- 6 mini pre-cooked parsley meat balls
- 60g Korean kimchi
- 50g green shallot
Method:
1. Finely dice the pickled cabbage, mushroom and shallots.
2. Heat cooking oil in a hot frying pan.
3. Add in the mushroom and shallots and stir fry until fragrant.
4. Add in the diced pickled cabbage and the pre-cooked meatballs into the pan.
5. Add in the rice, chicken stock and mix thoroughly.
6. Make sure there are no clumps in the rice. The rice grains should be loose and soft.
7. Fold in with light soy sauce.
8. Lightly season with salt and pepper.
9. Place the mini meat balls on top of the rice.
10. Add some peri peri mayonnaise (optional).
11. Serve immediately with some kimchi on the side.
It is seriously flavourful and its time to eat....
