BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
20 min
- Remove the stored rice from refrigerator. Cut the lettuce leaves crosswise into 1/4-inch wide strips.
- Heat a wok or a large skillet over moderately high heat. Add 2 tablespoons of the canola oil. When the oil is heated, add the egg and pinch of salt. Cook the egg for about 30 seconds. Do not toss the egg too much. Egg should be 80% done. Transfer the egg to a bowl.
- Add the remaining 1 tablespoon of the oil to the wok. When it is hot, add the garlic and white part of scallion and cook for 20 seconds, stirring. Add the corn and lettuce leaves along with pinch salt, and cook for about 1 minute. Turn off the heat.
- Break up the rice and add to the wok. Sprinkle Kayanoya Original Vegetable Stock Powder evenly over the rice. Turn the heat to medium and cook the rice along with the corn and lettuce, stirring continuously for about 3 minutes, or until the rice is thoroughly heated. Season the rice with the sugar, Kayanoya Double-Aging Soy Sauce and black pepper powder and stir.
- Add the egg to the wok and toss it with the rice. Add the green part of scallion and give
several large stirs. Serve the rice in four individual serving bowls.
