Macrobiotic Fried Rice with Doubanjiang

Macrobiotic Fried Rice with Doubanjiang

I made macrobiotic fried rice seasoned with Chinese black bean sauce and shiitake mushrooms.

Ingredients: 2 servings

Thin aburaage or atsuage tofu
1/2 abura-age or about 75 g atsu-age
Shiitake mushrooms (or other mushroom of your choice)
3, small
Green onion (optional)
Garlic *refer to Helpful Hints
1 small clove
1 and 1/2 teaspoons
◎Soy sauce
a little over 1 teaspoon
a little over 1 teaspoon
1/3 to 1/2 teaspoon (or less)
☆Sesame oil
as needed for flavouring
☆Salt and black pepper (optional)
to taste
Cooked rice (warm)
2 rice bowls' full
Grated cheese (optional)
as needed


1. Slice the shiitake mushrooms (or finely mince, if you prefer). Chop the garlic and green onion.
2. Toast the thin abura-age in a toaster oven or a frying pan until crispy, then slice.
3. Heat a frying pan and pour in some sesame oil (not listed in the ingredients). Stir fry the ingredients from Steps 1 and 2.
4. Add the rice and ◎ seasonings and stir fry. Turn off the heat and add ☆. Stir well.
5. It's done! Sprinkle with powdered cheese to taste to add richness
6. Scrambling an egg into the rice is also tasty; when adding the egg, adjust the seasonings to taste.
7. I used the black bean sauce shown here.

Story Behind this Recipe

I used various seasonings such as doubanjiang to create an umami taste without using stock powder, meat, or any processed products to create this tasty fried rice. My family liked it, so I posted the recipe for my own reference.