‘Chikuwa’ is a tube-shape Japanese fishcake made from Surimi (fish paste). As Chikuwa was much cheaper than chicken or meat, my mother often used it for many dishes. This fried rice is one of them. She seasoned it simply and I loved it.
2 Eggs *lightly whisked
1 tablespoon Oil
2 Cabbage Leaves *cut into small pieces
2 Spring Onion *finely chopped
50g Chikuwa *sliced
Salt 1/2 teaspoon
1/4 teaspoon Dashi Powder
2 servings Cooked Rice *about 360g, warmed
1 tablespoon Soy Sauce
- Add Oil to the heated frying pan or wok over medium high heat, cook Eggs, then add Cabbage, Spring Onion and Chikuwa. Season with Salt, White Pepper and Dashi Powder.
- Then add warmed Cooked Rice, and stir-fry for a few minutes. Remove from the heat, sprinkle Soy Sauce over, and mix to combine.