Crumbly Fried Rice with Shio-Koji

Crumbly Fried Rice with Shio-Koji

The vegetables won't stick to the frying pan when making this perfect, crumbly, extremely delicious fried rice. I served with spicy hot konnyaku.


Chicken skin
150 g
Shio Koji
1 tablespoon
150 g
Shio Koji
1 tablespoon
Green pepper
The white part of a Japanese leek
2 tablespoons
Plain cooked rice
1 rice cooker cup (uncooked - 180 ml)
a small amount
Olive oil
1 tablespoon
Paper towels
4 sheets
Spicy Konnyaku Recipe ID: 1789371
to taste
to taste


1. Chop the chicken skin and beef. Spread 1 tablespoon of shio-koji onto each and then place in the refrigerator for 2 hours to marinate.
2. Mince the carrot and green pepper.
3. Mince both stalks of leek and place into a separate dish.
4. Heat olive oil in a frying pan and cook the carrot, green pepper, and meat.
5. Completely wipe off the excess moisture and the grease that is released from the chicken skin with a paper towel.
6. Mix 2 tablespoons of mayonnaise into hot rice.
7. Break two eggs and lightly sprinkle with pepper. Add to the frying pan to cook.
8. Add the rice and leek, raise the heat to high, and cook until it starts to brown.
9. It should look like this.
10. Serve on plates.
11. Serve with spicy hot konnyaku and Fukujin-zuke.
12. If you have some tuna marinated in shio-koji, you can cut the dark meat into thin strips and add it to the fried rice with the shio-koji marinated chicken skins.

Story Behind this Recipe

Even when I just regularly added the vegetables in, this came out as a professional-tasting fried rice.