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I personally use and love these products in my kitchen. I only recommend what I trust!
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Ever have one of those nights where you just can't decide what to cook? That happened to me just last week. I was torn between making okonomiyaki, my go-to savory pancake, and whipping up a quick batch of fried rice. Then it hit me – why not both? It turns out that fusing these two classics is not just possible, but absolutely delicious! This Okonomiyaki Fried Rice recipe brings together the best of both worlds, creating a dish that's bursting with umami and incredibly satisfying. i promise!
The beauty of this recipe is its versatility. Feel free to adjust the ingredients to your liking. More cabbage? Go for it! Want to add some shrimp or squid? Absolutely! This dish is all about experimentation and having fun in the kitchen. Think of it as a blank canvas where you can unleash your inner chef. I often throw in leftover grilled chicken, and its like a party in my mouth; a delicious party if you will.
Required Equipments
- Wok or Large Frying Pan
- Cutting Board
- Chef's Knife
- Mixing Bowls
- Spatula
Okonomiyaki Fried Rice: A Savory Fusion: Frequently Asked Questions
Okonomiyaki Fried Rice: A Savory Fusion
Craving something both comforting and exciting? Okonomiyaki Fried Rice combines the savory flavors of Japanese okonomiyaki with the convenience of fried rice. It's a flavorful dish that's quick to prepare and guaranteed to be a hit!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Okonomiyaki Sauce: In a small bowl, mix together 2 tablespoons of Worcestershire sauce, 1 tablespoon of ketchup, 1 teaspoon of oyster sauce (optional), and 1/2 teaspoon of sugar. Set aside.
- Chop the Vegetables: Finely chop 1 cup of cabbage, 1/2 cup of green onions, and 1/4 cup of pickled ginger (beni shoga). If you don't have pickled ginger, a pinch of regular ginger will do.
- Cook the Protein: If using, cook about 1/2 cup of diced pork belly or bacon until crispy. Remove from the pan and set aside, leaving the rendered fat in the pan.
- Cook the Rice: Add 2 cups of cooked rice to the pan with the pork fat (or vegetable oil if not using pork). Break up the rice and stir-fry for about 2-3 minutes until heated through.
- Add the Vegetables: Add the chopped cabbage and green onions to the rice. Stir-fry for another 2-3 minutes until the cabbage starts to soften.
- Incorporate the Sauce: Pour the prepared okonomiyaki sauce over the rice and vegetables. Stir well to coat everything evenly.
- Add the Pickled Ginger and Protein: Add the pickled ginger and cooked pork belly (or bacon) to the rice mixture. Stir to combine.
- Form the 'Pancake': Divide the fried rice into individual portions (about 2-3 portions). In the pan, gently press each portion to resemble a small pancake. Cook for 1-2 minutes per side to create a slight crust. This step is completely optional and really takes this recipe too the next level, trust me.
- Prepare the Toppings: Fry two eggs over easy. While the eggs are cooking, prepare your toppings: mayonnaise, extra okonomiyaki sauce, aonori (dried seaweed flakes), and katsuobushi (bonito flakes).
- Assemble and Serve: Place each portion of okonomiyaki fried rice on a plate. Top with a fried egg, drizzle with mayonnaise and okonomiyaki sauce, and sprinkle with aonori and katsuobushi. Serve immediately and enjoy! Tip: Try adding a sprinkle of sesame seeds for an extra nutty flavor.
- Extra Tip: The beauty of this dish lies in its versatility. Feel free to use leftover rice, add your favorite vegetables, or experiment with different proteins. Don't be afraid to adjust the seasonings to your liking. Just have fun and enjoy the creative process! Don't be afraid to make a mess, or two.
📝 Notes
- Feel free to add other vegetables like carrots or bell peppers.
- For a vegetarian option, omit the pork belly/bacon and use vegetable oil.
- Adjust the amount of okonomiyaki sauce to your liking.
🍎 Nutrition
Calories: 650 kcal
Protein: 25 g
Fat: 30 g
Carbohydrates: 75 g
Fiber: 5 g
Calcium: 80 mg
