This fried rice and salad meal makes use of leftover rice and a whole bunch of mizuna (stems included)
- 2 cups cold leftover rice
- 4 shiitake mushrooms, thinly sliced (or one head of maitake mushrooms separated)
- 3 small green onion stalks, finely chopped
- 1/8 tsp garlic, minced (optional)
- 50 g ground chicken
- Handful of mizuna greens and stems, roughly chopped
- 1 tsp sesame oil
- 50 g minced chicken, (or crumbled firm tofu or finely diced and dry roasted king oyster mushrooms for plant based options)
- 1/2 tbs sesame oil
- 1½ tbs mirin (optional)
- 1 tbs soy sauce
- ½ tbs kimchi base sauce or ½ tbs gochujang
- 1 tsp ketchup
- 1/4 tsp worschtichire sauce
Heat a pan on high and dry roast the mushrooms until they take on color. This maximizes flavor. Remove them from the pan and add some oil. Add the chicken mince or crumbled tofu and cook until no longer pink (or water evaporates from tofu). Add the green onions (and garlic if using) and stir. Add the mirin to deglaze. Then add the rice and stir fry sauce and mix until everything is coated. Finally add the mizuna and sesame oil and stir until slightly wilted. Add a sprinkle of sesame seeds and stir once more. Shape into a bowl and garnish with more sesame seeds and chopped spring onion. Top with fried egg.
