Recipe: Karikari okoge no yakimeshi (fried rice with crispy bits)

This fried rice dish is left to sizzle in the pan, untouched, so that it forms lovely little crispy bits

Karikari okoge no yakimeshi (fried rice with crispy bits) recipe from Your Home Izakaya by Tim Anderson
Recipe from Your Home Izakaya by Tim Anderson
(Image credit: Laura Edwards)

Fried rice is a personal thing, says Tim Anderson: some people like it fluffy and relatively plain, others prefer it dense and highly seasoned. I like it in pretty much all its forms, but I especially like it when the rice is left to sizzle in the pan, untouched, so that it forms little crispy bits. This gives it a nice textural contrast as well as a lovely scorched-rice aroma.

Ingredients: Serves 2

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