Sauteed rice ball, with oil and soy sauce. Soy sauce fried rice is simple yet indulgent. It is a classic Chinese dish that uses minimal ingredients to create maximum flavor. Traditional soy sauce fried rice uses animal fat (lard or chicken fat) instead of oil to create the best taste.
Heat frying pan on medium low heat and melt butter.
An easy-to-make fried rice dish with soy sauce, egg, carrots, and onion.
The taste is similar to restaurant Chinese, but it can easily be made with home.
You can have Sauteed rice ball, with oil and soy sauce using 5 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Sauteed rice ball, with oil and soy sauce
- You need 600 of g...Boild white rice.
- Prepare 1 of Tbsp(15 cc)...Vegetable oil.
- It's 15 of g...Butter.
- Prepare 1 of Tbsp(15 cc)...Soy sauce.
- Prepare of And your favorite ingredients. For example, tuna, basil paste, and pickled plum.
Add the rice, stir for a couple of minutes to make sure the rice is heated through. Dark soy sauce is mainly used for coloring. Transfer rice to the other edges of the wok. Top with sesame seeds, if desired.
Sauteed rice ball, with oil and soy sauce instructions
- Let's cook a boiled rice, first. You can cook it in a pot with a lid. Please see here for how to make. https://cookpad.com/us/recipes/9417233.
- Next, make a rice ball. It is useful, use a rice ball mold. You can buy from Amazon. https://www.amazon.com/s?k=rice+ball+mold (I'm not affiliate earner.).
- Put your favorite ingredients between rice and rice. For example, tuna, basil paste, and UMEBOSHI. (photo is UMEBOSHI. UMEBOSHI is sour pickled plums.).
- Heat the frying pan over medium heat. Pour 15 cc of oil. Put rice balls and sauteed 5 sides. It is delicious that it is slightly char..
- When all 5 sides have been sauteed, season with it. Add 15 g of butter. Once the butter is melted, add 15 cc of soy sauce and soak to the rice ball..
- This is finish! It is delicious as it is. It is delicious even if wrapped in dried seaweed..
If you pour soy sauce over your rice, it's going to lose this ability and the rice will become unwieldy. If you don't believe me, look at people who dip their Basically, no, I never really saw anybody pour straight up soy sauce over their rice when I was living in Japan other than when they were eating raw. We're combining it with light soy sauce (also called usukuchi). Though slightly bolder in flavor than its darker counterparts, it contains vinegar, making This highlights the tartness of the yuzu and provides a counterpoint to its sweetness. As a sauce for rice flake-crusted hake, the combination is light.
