Easy Lunch in 5 Minutes! Natto Fried Rice. An easy fried rice recipe using Minute Rice for that "eat in" Chinese meal. We like fried rice with Chinese dishes. White minute rice is OK but not quite what we want.
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Put down the takeout menu and learn how to make the best fried rice Growing up, having fried rice for dinner was synonymous with "fridge clean-out day," meaning that any This quick and easy chicken fried rice recipe isn't the smorgasbord fried rice of my childhood.
You can have Easy Lunch in 5 Minutes! Natto Fried Rice using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Easy Lunch in 5 Minutes! Natto Fried Rice
- You need 1 of Egg.
- You need 150 grams of Warm cooked rice.
- It's 1 of pack Natto.
- Prepare 1 of as much (to taste) Green onion or scallion.
- Prepare 1 of Dashi stock granules.
- It's 1 of White sesame seeds.
So easy, it should be a food sin. Nattō aficionados embrace its fermented nose and are addicted to its nutty, yet sharply complex flavors. But the fermented beans are not loved by Nattō aficionados (including me) would take exception to the maligning descriptions of nattō's aroma or its sticky characteristic once whipped up to a wonderful. It takes all of five minutes to fry some bacon + an egg. (Plus some green onions if you're feelin' fancy.) Recipe here.
Easy Lunch in 5 Minutes! Natto Fried Rice step by step
- Heat the frying pan over medium heat, and coat with vegetable oil. Beat the egg in a bowl..
- Pour the beaten egg into the frying pan, and fry it for 10 seconds without touching it. Add the rice on top of the egg..
- Mix in the natto, green onion (it's easier if you cut with kitchen scissors), and dashi stock granules..
- When the rice has loosened up, sprinkle in the sesame seeds, and it's done!.
Keep the peppers whole, or slice them into bites (or "boats") to turn them into kid-friendly finger food. I recently tried nattō on top of rice. Assuming you started with frozen natto that wasn't freezer burned that you allowed to reach room temperature, or fresh natto that wasn't excessively old, I would simply mix the natto aggressively in a small bowl for a few minutes until the mucilaginous strands form. I never could make fried rice, it always turned out sticky and nasty. Until one night when I couldn't sleep, I turned on the tv and watched this infomercial Melt oleo in large non-stick skillet.
