Flash-fried rice with fried egg and togarashi
Discover an irresistible flash-fried rice recipe with a spicy twist! This easy-to-make dish features garlic, red hot chili peppers, and ginger root combined with Chinese peas, peanuts, and perfectly cooked white rice. Topped with a delicious fried egg and seasoned with soy sauce, fish sauce, sugar, and togarashi, this meal offers a tantalizing blend of flavors and textures that will leave your taste buds craving more. Perfect for a quick dinner or a flavorful lunch!
- 16 Mar 2024
- Cook time 8 min
- Prep time 2 min
- 4 Servings
- 11 Ingredients
Flash-fried rice with fried egg and togarashi is a quick and delicious dish that combines aromatic flavors and a delightful crunch. This recipe brings together fragrant garlic, spicy chili peppers, and ginger root to create a savory base for white rice mixed with Chinese peas and peanuts, all topped off with perfectly fried eggs. The addition of fish sauce, soy sauce, sugar, and chili powder adds depth to the dish, while togarashi offers the final touch of spice.
Ingredients:
Instructions:
- Mince the garlic cloves.
- Finely chop the red hot chili peppers.
- Grate the ginger root.
- Trim the Chinese peas, removing any tough ends.
- Roughly chop the peanuts.
- Ensure the white rice has been cooked and cooled.
- In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the minced garlic, chopped red hot chili peppers, and grated ginger. Stir-fry for about 1-2 minutes until fragrant.
- Add the Chinese peas to the pan and stir-fry for another 2-3 minutes until they start to soften.
- Increase the heat to high. Add the cooked and cooled white rice to the pan.
- Stir well to combine, breaking up any clumps. Cook for 3-4 minutes, allowing the rice to crisp up slightly.
- Sprinkle in the sugar and pour over the fish sauce and soy sauce.
- Stir continuously to ensure the rice is evenly coated with the sauces.
- Toss in the roughly chopped peanuts and mix well. Cook for an additional 1-2 minutes.
- In a separate nonstick skillet, heat a small amount of oil over medium heat.
- Fry the eggs to your liking (sunny-side-up is recommended). Season lightly with salt if desired.
- Divide the rice mixture into four bowls.
- Top each portion with a fried egg.
- Sprinkle a pinch of chili powder (or togarashi) over the top of each egg for an extra kick.
- If you prefer, you can add fresh cilantro, scallions, or a squeeze of lime for extra freshness and flavor.
Tips:
- Prepare all the ingredients before you start cooking to ensure a smooth process.
- Use day-old rice for better texture and to prevent it from becoming too mushy.
- Adjust the quantity of chili peppers and chili powder according to your spice preference.
- Fry the eggs in a non-stick pan to easily achieve a crispy edge and runny yolk.
- Toast the peanuts lightly before adding them for extra crunch and flavor.
Flash-fried rice with fried egg and togarashi is a vibrant and flavorsome meal that can be whipped up in minutes using simple, yet powerful ingredients. This dish not only satisfies your taste buds with its rich and varied flavors but also offers a visually appealing plate. Serve it hot and enjoy the delightful combination of textures and spices!
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 450kcal | 18% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 4.28g | 11% |
| Sugar 4.26g | 4% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.63g | 9% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 170ug | 18% |
| Choline 190mg | 34% |
| Vitamin B1 0.61mg | 51% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 6mg | 35% |
| Vitamin B6 0.45mg | 26% |
| Vitamin B9 250ug | 64% |
| Vitamin B12 0.52ug | 22% |
| Vitamin C 40mg | 46% |
| Vitamin E 3.29mg | 22% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.40mg | 0% |
| Iron, Fe 6mg | 55% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 460mg | 14% |
| Selenium, Se 30ug | 53% |
| Sodium, Na 690mg | 46% |
| Zinc, Zn 2.20mg | 20% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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