Description
Is a Japanese dish in a hurry. It's quick and easy, especially if there is a ready boiled rice. It can be called a home version of a Japanese pilaf.
Ingredients
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Figure
150 g
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Carrots
1 piece
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Onion
2 piece
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Vegetable oil
50 ml
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Soy sauce
2 Tbsp
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Ketchup
2 Tbsp
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Ham
150 g
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Chicken egg
1 piece
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Green onions
1 coup
Cooking
For this dish, the Japanese often use "yesterday's" rice, usually steamed, so the cooking time is greatly reduced. For cooking use rice Japonica. White as snow, and very glutinous rice Japonica is a component of most national Japanese dishes. When cooking almost opaque rounded grain of this rice absorbs large amount of fluid, and thus become sticky, but still maintaining shape. With such qualities, the rice Japonica is best suited for traditional Japanese steam rice.
I prepared the rice in the usual way. Rice wash thoroughly and fill with water in proportion 1:2. Bring to a boil and cook on a medium heat with the lid closed for 20 minutes.
In General, the proportions for this dish are arbitrary. On a grater finely grate the carrots, finely chop onion (I even used a Japanese knife).
In vegetable oil fry the carrots and onions.
Finely chop the ham.
Add the ham to the fried vegetables, fry, add the soy sauce, stir.
Add ketchup, stir, promoseven 1 minute.
Add the egg and mix everything.
Give the egg to "fasten."
Immediately add the prepared rice.
Stir the rice gently with a wooden spatula to avoid "nincompoop" and lumps. Turn off the heat. Add chopped green onions, stir. The dish is served hot.
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