The perfect blend of rice, sardines and vegetables given a slight kick with chili peppers.
- Nutrition facts are for one serving.
Finely chop the perilla and soak in water. Remove and wring dry. Soak the chili peppers in water until soft, remove and cut into small pieces. Beat the eggs.
Warm a wok, then pour in 2 tbsp of sesame seed oil. Pour in the beaten egg and stir in large, wide sweeps. Once half cooked, remove.
Pour in an additional 2 tbsp of sesame seed oil and fry the chili peppers. Once an aroma emanates, add in and mix the rice evenly. Once this has become slightly crispy, add in and stir fry the ground sesame seeds and sardines.
Pour in the soy sauce down the sides of the wok and mix everything together quickly. Add in the salt, pepper and (2) and stir evenly. Finally stir in the perilla leave pieces and serve.
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