1. Japanese rice is fluffy. Add less water than usual when you cook it. Cool it down and it is better to keep it in fridge overnight.
2. Add a whole egg and mix it up with rice.
3. Panfry the anchovy and garlic with a few drops of olive oil (I use extra virgin one as I bought it cheap), add some olives ( I use the cheap one, as it's cheap)
*Step 3 can be used as a sauce for spaghetti. (No macaroni, no penne)
4. Fry the rice till it is sizzling, season with a handful of salt and pepper, better to add some coriander and basil if you have any.
Forget about spring onion, I hate japanese-chinese fried rice. Soy sauce is a good idea to add some color if you like.
It is easy, tasty and can feed you with home feeling.

Home-made fried rice

1 comment:
Step 3 - Please have substitutes for olive oil and olives, I'd rather don't have them >,<
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