Crispy Rice with Easy Spring Cabbage Ankake Sauce

Crispy Rice with Easy Spring Cabbage Ankake Sauce

This is the rice version of Ankake Yakisoba (Recipe ID: 1769884).

Ingredients: 2 servings

Pork or Beef (I used beef today)
100 g
Spring cabbage
6 leaves
Bean sprouts
1 packet
4 cm
Snow peas
Shimeji mushrooms
1/2 of a bunch
Plain cooked rice
2 servings
3 cm
3 cm
Sesame oil
2 rounded tablespoons
350 ml
★Oyster sauce
2 tablespoons
4 tablespoons
★Chicken soup stock granules
1 teaspoon
★Cooking sake
2 tablespoons
2 rounded tablespoons
to taste
to taste


1. These are the ingredients. There a lots of veggies. Cut both the vegetables and the meat into bite-sized pieces.
2. Put 1 rounded tablespoon of sesame oil into a frying pan. Pack 1 serving of rice into the pan, season with salt and pepper, and cook until browned and crispy.
3. Shake the pan to flip the rice over in one go. Once both sides are nice and crisp, remove to a plate and cook the other serving.
4. Put the meat, ginger, and garlic into the same frying pan used for the rice. Season with salt and pepper and cook until the meat begins to change color. Add the remaining vegetables.
5. Season again with salt and pepper, and continue stir-frying until the vegetables become tender. Mix in the ★ ingredients.
6. Once the sauce thickens, it's done. Pour it over the crispy rice and enjoy.
7. Here's the yakisoba version (Recipe ID: 1769884)

Story Behind this Recipe

I messed up when cooking some rice and it didn't taste very good. So I turned it into crispy rice with ankake to disguise it.
Of course, if you have delicious freshly cooked rice, you can use it with this dish as-is.