Main Ingredients:
Leftover rice: 150g (per person); Onion: a little; Spring onion: a little; Shiitake mushrooms: a little; Salt: a little.
Additional Ingredients:
Carrot: a little; Garlic: a little; Perilla leaves: a little; Salmon: a little (or other types of meat); Black pepper: a little.
Flavor: Vanilla; Technique: Stir-fry; Time: Ten minutes; Difficulty: Easy.
Detailed Steps for Cooking GUTEN Summer Fried Rice
First, prepare all the ingredients. I usually use the leftover vegetables, making sure to utilize every part for a nutritious fried rice. Gently separate the leftover rice before adding it to the pan to prevent clumping.
Cut all the ingredients into small, uniform pieces, except for shredding the perilla leaves. Pay attention to the cutting technique and characteristics of the ingredients, and plan the order of adding them to the pan. For example, onions release water and become sweet on low heat, garlic can easily burn when minced, and mushrooms and carrots release water.
Heat the pan on high heat, add oil to prevent sticking. Then reduce to medium-low heat, add salmon, onions, shiitake mushrooms, and carrots. Stir-fry until fragrant, then push them to one side of the pan.
Turn up the heat, add some oil, and crack the eggs. Once the eggs are in the desired state, add the leftover rice. If you’re not quick enough at the beginning, add the seasonings now. Avoid stirring vigorously, as it can break the rice grains and cause sticking. Use a gentle cutting motion with the spatula to keep the rice grains intact. Once evenly mixed, add the spring onions and perilla leaves. Since they can easily burn and lose their aroma, stir quickly and remove from heat.
This is the finished dish, you can garnish with some shredded perilla leaves or chopped spring onions on top.
