- 200g rice
- 80g Japanese mustard spinach
*cut the stem and cut into 2 cm width
- 20g dried young sardines
- 50g daikon radish pickled with malted rice
*cut into 5 mm square
- 1 clove of garlic *chopped
- 2 eggs
- 1 tsp chicken stock powder
- black pepper（adjust to suit your needs)
- 1 tsp soy sauce
- 2 tsp salad oil
- 1/2 tbsp sesame oil
- Chili threads（adjust to suit your needs)
1 Cut off the root of Japanese mustard spinach and cut into 1 cm width.
Finely chop the garlic.
Finely chop the daikon radish pickled into 5 mm squares.
Melt the eggs.
2 Put the salad oil in a frying pan and heat it over medium heat. Add the beaten egg and fry it. When it is half-ripened, take it.
3 Heat sesame oil in the same frying pan over low heat and add garlic to enhance the aroma.
When the aroma comes out, add the stems of Japanese mustard spinach and fry over medium heat.
When the stems are cooked, add leaves of Japanese mustard spinach, dried young sardines, and he daikon radish pickled and fry lightly.
4 Add white rice and chicken stock powder, and stir-fry while loosening the rice.
＊If you use cold rice, or if you use freshly cooked rice with enough removing heat, you can easily finish it♪
5 Put the egg from (2) back in the frying pan and mix it roughly while loosening it.
Finally, turn the soy sauce from the pot skin, fry it quickly, and remove it from the heat.
Serve in a bowl and decorate with threaded peppers and you’re done♪