Crunchy Pickled Radish Fried Rice
Super Simple 5-Minute Meal! Hearty Home-Style Fried Rice with Crunchy Pickled Radish
They say the most delicious meals are the ones someone else cooks for you! While we all dream of a magical feast appearing as if by a mythical helper, the reality is often us, apron tied tight, cooking for ourselves. I enjoy cooking, but sometimes, a truly simple, one-bowl meal is the perfect solution for a hearty home-cooked dish. Every time I make this, it’s a huge hit! Everyone takes a bite and exclaims, ‘Mmm~~’ with satisfaction. Today, I’m introducing ‘Pickled Radish Fried Rice,’ a dish that boasts a wonderfully crunchy texture and a sweet and sour flavor. Let me share this recipe that’s incredibly delicious and quick to make!
Ingredients- 1 bowl of cooked rice (warm)
- 50g pickled radish (about 2 handfuls, finely chopped)
- 1 potato (small, diced)
- 1/2 onion (small, diced)
- 1 Cheongyang chili pepper (seeds removed, finely chopped, adjust to spice preference)
- 1/2 tsp toasted sesame seeds
- Vegetable oil, for stir-frying
- 1/2 tsp black sesame seeds
- Salt, to taste
Cooking Instructions
Step 1
First, thoroughly wash and peel the potato, then dice it into approximately 1cm cubes. Soak the diced potatoes in cold water for about 5 minutes to remove excess starch, then drain them well in a sieve until completely dry. Dice the onion to a similar size as the potatoes. Finely chop the pickled radish. For the Cheongyang chili pepper, remove the seeds and chop it finely. (If you like it spicier, you can include the seeds.)
Step 2
Heat a generous amount of vegetable oil in a heated pan. Add the drained diced potatoes and stir-fry over medium heat. Continue cooking for about 3-4 minutes until the potatoes start to turn translucent and the edges are slightly golden.
Step 3
Once the potatoes are about halfway cooked, add the diced onion and chopped pickled radish to the pan. Stir-fry together for another 2-3 minutes, ensuring the onions become translucent and the pickled radish retains its crisp texture.
Step 4
When the onions are fully transparent, add the warm cooked rice and the chopped Cheongyang chili pepper. Stir-fry, mixing all the ingredients evenly. (Note: The amount of rice should be about half the amount of potatoes. Too much rice can make the fried rice mushy.)
Step 5
Since pickled radish and Cheongyang chili peppers already have flavor, you won’t need much additional seasoning. Taste the fried rice and add just a tiny pinch of salt if needed to adjust the flavor. Finally, sprinkle in the black sesame seeds and toasted sesame seeds for a nutty aroma, and give it one last gentle toss to combine all the ingredients. Your delicious Pickled Radish Fried Rice is ready! It’s best enjoyed hot.
