Okinawa Fried Rice With Mustard Green (Karashina Yakimeshi)

DIRECTIONS

• Wash the rice 1-2 times or until the water used to wash the rice becomes clear. Washing the rice is important to remove the excess starch. After washing, soak it in water for about 30 minutes.
• Use a strainer to drain the water from the rice then put the rice in a pot. Add 1 cup of water then put on the lid. Turn on the heat to medium-high then bring the rice to a boil. Once it boils, reduce the heat to low then cook until most of the water is gone, this takes about 10 minutes. Once the water is gone, turn off the heat but keep the pot covered for about 10 more minutes as the rice continues to cook using the remaining heat from steam. It is important not to open the pot at this point to ensure that the rice will be cooked well.
• Wash the karashina very well specially the root part were there might still be soil residues. Remove the root part then cut and separate the stem from the main leaf of karashina. The stem cooks longer than the main leaf part so it is important to separate the parts. Finely chop the stem and the main leaf part separately.
• Finely mince the garlic, onion, and carrots.
• Slice the salted pork into thin strips.
• Heat a pan using medium heat then add the vegetable oil. Sauté the garlic and onion until the onion becomes soft and translucent. Add the salted pork then stir fry until the pork has turned brown.
• Make a space at the center of the pan then add the doubanjiang. Cook the doubanjiang for a minute before mixing it with the rest of the ingredients. Stir until the ingredients are well combined. Add a tablespoon of soy sauce then stir.
• Add the minced stem part of karashina and the minced carrot then continue stirring. Add some salt and pepper then stir.
• Add the steamed rice then mix. When mixing the rice, make sure to do it lightly so that the rice will not be crushed. Add the minced leaf part of karashina then continue stirring until all the ingredients are well combined. Serve while hot.