Pickled Mustard Greens Fried Rice (Takana Chahan)
This Pickled Mustard Greens Fried Rice—known as Takana Chahan—is a popular regional dish from Kyushu. Thanks to the tangy pickle, this simple fried rice is packed with comfort and plenty of umami! Add fluffy scrambled egg for extra protein and a pop of color. It‘s a quick meal you can make in 20 minutes.
Ingredients
- 2 servings cooked Japanese short-grain rice
- 1 Tokyo negi (naga negi; long green onion)
- 2 large eggs (50 g each w/o shell)
- ⅛ tsp Diamond Crystal kosher salt ((for the eggs))
- 2 Tbsp neutral oil
- 1 Tbsp toasted sesame oil
- 1 package stir-fried takana (pickled mustard greens)
- 2 tsp soy sauce
- ¼ tsp Diamond Crystal kosher salt
- ⅛ tsp white pepper powder
Instructions
- 1
Gather all the ingredients.
- 2
If you are using 2 servings of freshly cooked rice, transfer the hot rice to a baking sheet. Spread it out and let it cool completely.
- 3
Cut and separate the white and green parts of 1 Tokyo negi (naga negi; long green onion) and set aside the green part for another use (I added it to miso soup with shiitake mushrooms). Thinly slice the white part of the negi.
- 4
In a medium bowl, combine 2 large eggs (50 g each w/o shell) and ⅛ tsp Diamond Crystal kosher salt and whisk together.
- 5
Heat 2 Tbsp neutral oil in a wok (I used this medium carbon steel wok) over medium heat. When the wok is hot, add the beaten eggs. After a few seconds, the egg will start to float on top of the oil.
- 6
With a blunt-end wooden spatula, swirl the loosely set egg around the pan to continue cooking the rest of the egg.
- 7
When the bottom of the egg is set but the top is not yet fully cooked, transfer it back to the bowl.
- 8
Add 1 Tbsp toasted sesame oil to the wok, then add the white part of the Tokyo negi. Stir-fry to coat with the oil.
- 9
Add 1 package stir-fried takana (pickled mustard greens) and stir-fry for 2 minutes until well coated with oil.
- 10
Add 2 servings cooked Japanese short-grain rice, cooled, to the wok. With the spatula, use a slicing motion to separate the rice clumps and combine the rice with the takana mixture.
- 11
Season the fried rice with 2 tsp soy sauce, ¼ tsp Diamond Crystal kosher salt, and ⅛ tsp white pepper powder. Taste the fried rice and adjust the seasoning since each brand of stir-fried takana is flavored differently.
- 12
Add the cooked egg back into the wok and break it into smaller pieces. Toss everything together and turn off the heat. Serve the fried rice in individual plates/bowls. Enjoy!
- 13
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.