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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 2 |
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NOTE: I keep a cheap sesame seed grinder filled with roasted sesame seeds for freshly ground sesame. If you don’t have a sesame seed roaster , you can use a frying pan covered with a splatter screen to toast your own sesame seeds (cheaper and fresher than buying them pre-roasted, but slower). Ingredients:
1.5 cups leftover cooked rice (white or brown, refrigerated, frozen or fresh) |
a few slices of kamaboko fish cake (or any protein, such as roast pork or chicken) |
a green onion |
a vegetable (asparagus, frozen green peas or corn, etc.) |
sesame oil |
soy sauce |
salt |
roasted, ground sesame seeds (optional) |
Directions:
1. Chop up a handful each of protein (kamaboko), green onion and vegetable (if cutting is necessary).
2. Put the leftover cold white rice in a microwave-safe bowl, and top it with the protein, green onions, and vegetables. Cover with plastic wrap and heat for one minute in a 1100W microwave (times will vary depending upon how much food you’re nuking and the power of your microwave). If you have fresh rice made up, just nuke the protein and veggies on their own, and mix them together with the hot rice afterwards.
3. When hot, add a couple teaspoons or so of soy sauce, a dash of salt and a drizzle of sesame oil to taste, and mix it all up.
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