Saffron and rice? Sure, try it!
サフラン、マッシュルーム、卵入りチャーハン (Japanes)
/safuran, masshurūmu, tamago-iri chāhan/
Servers 4
2 Tbs. (30 ml) organic rice wine
6 saffron threads
2 Tbs. (30 ml) olive oil
2 organic cloves of garlic, crushed and chopped
1 Tbs. (15 g) chopped ginger
sliced organic mushrooms
diced 1 organic onion
2 cups (260 g) cold cooked organic rice
1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos
sesame seeds
cut organic scallions, green and white parts
4 fried organic eggs
optional: black pepper
~Frying time might vary to your taste.~
i /long e/
一 /ichi/ 1. Soak the saffron in a bowl of rice wine.
二 /ni/ 2. Heat the oil in a wok over high heat.
三 /san/ 3. Add garlic, ginger, and mushrooms. Stir for 2 minutes.
四 /shi/ 4. Add the onion for a minute.
五 /go/ 5. Add the rice, soy sauce/liquid aminos, saffron with rice wine, sesame seeds, and scallions.
六 /roku/ 6. Stir-fry for a minute or two.
七 /shichi/ 7. Divide the stir-fry into 4 bowls.
八 /hachi/ 8. Fried the eggs and place on top of each bowl. Optional, add black pepper.
