Dice the onion and green and red peppers into 8-mm pieces. Get the frozen shio-koji soboro, ☆ seasonings and basil ready.
Heat some oil (not listed in the ingredients) in a frying pan and add the red chilli. Fry until fragrant. Add the onion and fry until translucent.
Add the green and red peppers and continue to fry.
Add the shio-koji soboro.
Add ☆ seasonings and drizzle with sesame oil to finish. Turn off the heat and add torn basil leaves. Stir quickly.
Pour oil into a frying pan and crack the eggs into it. Turn the heat on and fry the eggs until the bottom of the egg whites are very crispy but the egg yolks are still soft.
Place the cooked rice on a serving dish and put 5 and 6 on top. Garnish with coriander. Break the egg yolk and mix everything together roughly to eat!
Story Behind this Recipe
In hot summer nobody wants to spend a long time in the kitchen so I want to make a quick dish. This is one of my shio-koji recipes using soboro, which can be kept in the freezer.
Sweet chili sauce has garlic and chillies in it. I omitted garlic in this recipe to make a quick dish. Add chopped garlic to your taste. If you use holy basil do not julienne it beforehand. If you use sweet basil use plenty of it to your liking.