Trish Deseine’s Crispy Fried Rice with Togarashi and Ginger

Food editor TRISH DESEINE shares her recipe for a TASTY SUPPER of fried rice with togarashi and ginger …


Crispy Fried Rice with Togarashi and Ginger

A great way to use up leftover rice, and all you need is a knife and a frying pan. If you don’t have soy or fish sauce or mirin in your store cupboard, well, it’s time to stock up for autumn! Togarashi is a Japanese blend of spice including chilli, orange peel, seaweed, poppy and sesame seeds and another great little addition to your pantry.

For 2

25 minutes preparation and cooking

2 tablespoons vegetable oil

60g butter (2 x 30g)

1 good knob of fresh ginger, peeled, finely chopped

1 garlic clove peeled, finely chopped

1 small onion or 2 medium shallots, peeled, finely chopped

400g cooked rice

Salt and pepper

1 or 2 teaspoons togarashi spice (or another spice blend, or simply chilli powder)

1 or 2 teaspoons fish sauce

1or 2 tablespoons mirin

2 eggs

1 tablespoon light soy sauce

Heat the oil and half the butter in a large non-stick frying pan. When they are sizzling gently together, add the onion, shallot and ginger and soften them over a low heat – for about 3 to 4 minutes.

Add half the rice, stir the onion, garlic and ginger through it, season very lightly as you will be adding fish and soy sauce, and turn up the heat to medium. Let the rice brown and crisp up – pressing it onto the surface of the pan to help it along if you like.

When it is nice and golden, add the rest of the rice, stir it and let it come up to the same temperature. (This way you have an interesting mixed texture, but you could just make the whole lot fried and crisp!) Add the togarashi, fish sauce and mirin and stir through. Check the seasoning and adjust if necessary, remove from the pan and keep warm. Wipe the warm pan with some kitchen paper to remove any last grains of rice.

Heat the rest of the butter in the pan until it is foamy. Break the eggs into it and let them cook for 3 to 4 minutes or so on a medium heat until they are the way you like them.

Serve atop the hot rice with a further sprinkling of togarashi for the heat, some soy sauce (and/or ketchup) and something green and crisp on the side.


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