Ingredients

  • 3 cups cooked and cooled japanese or short grain rice (leftover is best)
  • 2 tbsp canola or other neutral oil
  • 1 onion, diced
  • 1 carrot, finely diced
  • 2 garlic cloves, minced
  • 1/2 cup corn kernels
  • 1/2 cup green peas
  • 1/2 cup shiitake mushrooms, diced (feel free to use other mushrooms!)
  • 1/2 to 1 tbsp soy sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tbsp sesame oil
  • sesame seeds and chopped spring onions for garnishing

How to steps

  1. Break apart the cooked rice

  2. Heat a pan or wok

  3. Add 2 tbsp oil

  4. Once hot, add in the onion and garlic

  5. Sauté until aromatic

  6. Add in the carrots

  7. Saute for 2-3 minutes

  8. Add in the rest of the corn, peas, and mushrooms

  9. Season with 1 tsp salt

  10. This will be a little salty but once the rice is mixed in, it’ll be just right

  11. Add in the cooked rice

  12. Season with soy sauce and black pepper

  13. Mix well

  14. Cook over high heat, mixing constantly to avoid the bottom from sticking

  15. Finish off with some sesame oil

  16. Transfer rice to a bowl and pack with a spoon

  17. Place a place over and flip to create a rounded rice shape

  18. Garnish with some sesame seeds and spring onions, if desired

  19. Enjoy while hot!

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