This is a very quick fried rice dish that is packed with umami. The takana and fermented krill are so flavourful that you don't need additional seasoning The only thing that needs to be cut is the green onion.
Takana, which are a famous food in Kyushu, contain soy sauce, sugar, salt, sesame seeds, and chili peppers amongst other ingredients.
Since this fried rice is made quickly on high heat, prepare the takana, fermented krill, green onion, and beaten eggs in advance.
If the cooked rice is cold, then microwave to warm.
Oil a wok or frying pan with sesame oil and put it on high heat. Pour the beaten egg into the pan and spread it out with a ladle or spatula. Once the egg is half-cooked, add in the rice.
Briskly mix the egg and rice together so that the rice mixes with some of the sesame oil that has been absorbed by the egg. Then add the ☆ ingredients and press the ingredients onto the bottom of the pan while shaking it.
It's OK to make this dish just as you would make any other fried rice dish at home. Keep the mixture on high heat and mix briskly until everything is mixed evenly. Then it's ready to serve.
Depending on the type of fermented krill that you are using, the saltiness of this dish will vary, so adjust to taste.
You can use fermented krill as a seasoning. I've noted some recipes down in Step 9 for you to try out.
[Faintly Pink Edamame Rice with Fermented Krill], Recipe ID: 1732920, [Nanohana & Fermented Krill Pasta Peperoncino] Recipe ID: 1741725.
Story Behind this Recipe
The krill and takana have so much flavour on their own that you don't need additional seasoning!!