Stir-Fried Rice with Black Kikurage

Name: Stir-Fried Rice with Black Kikurage
Cuisine: Chinese
Ingredients: 1 large (2-inch) dried black kikurage; ⅓ cup fresh or frozen green peas; ⅓ cup fresh or frozen green peas; 3 tablespoons vegetable oil, divided; 2 eggs, lightly beaten; 1 tablespoon sesame oil; 1¾ ounces chozume (Chinese sausage) or other firm sausage, cubed; 1¾ ounces chozume (Chinese sausage) or other firm sausage, cubed; 1¾ ounces chozume (Chinese sausage) or other firm sausage, cubed; 1 garlic clove, minced; 1 scallion (both green and white parts), cut into thin disks; 2½ cups day-old cooked short-grain or medium-grain rice, broken up by hand; 2½ cups day-old cooked short-grain or medium-grain rice, broken up by hand; About ¾ teaspoon salt; About ¼ teaspoon tamari; About ½ teaspoon ground white pepper

Black Kikurage Cha-han

Preparation info

2
servings as a light main dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Stir-fried rice is a preparation borrowed from the Chinese kitchen. It is said that a Chinese chef who did not want to waste leftover plain cooked rice stored it overnight and stir-fried it the next day with several other ingredients. He produced a delicious new dish.

As this story indicates, the cooked rice used in stir-fried rice is preferably day-old. Since cold day-old rice grains are no longer sticky, they remain firm and separated in the finished dish. But rice b

Ingredients

Asia
Japan
China
Main course

Ingredients

Method