• Log in
  • Cart (0)
  • Checkout
  • Home
  • About Us 
    • Our Story
    • Locations
    • FAQ
    • Press
    • Our Partners
    • Stockists
    • Join Our Team
  • Spices & Salts 
    • All Products
    • Baking
    • Blends & Rubs 
      • Oaktown Originals
      • Classics from Around the World
      • Grilling & BBQ
      • Curries
      • Herbaceous
      • Hot & Spicy
      • Salt-Free Blends
      • Garlic & Onion-Free Blends
    • Chiles & Paprika
    • Garlic & Onion
    • Herbs and Botanicals
    • Peppercorns
    • Salts
    • Seeds & Aromatics
    • Single-Origin Spices
  • Teas
  • Top Sellers
  • Gifts 
    • Gift Boxes
    • Gift Cards
    • Tonic Water Kits
    • Corporate Gifts
    • Merch
  • Recipes
  • Events
  • Home
  • About Us 
    • Our Story
    • Locations
    • FAQ
    • Press
    • Our Partners
    • Stockists
    • Join Our Team
  • Spices & Salts 
    • All Products
    • Baking
    • Blends & Rubs 
      • Oaktown Originals
      • Classics from Around the World
      • Grilling & BBQ
      • Curries
      • Herbaceous
      • Hot & Spicy
      • Salt-Free Blends
      • Garlic & Onion-Free Blends
    • Chiles & Paprika
    • Garlic & Onion
    • Herbs and Botanicals
    • Peppercorns
    • Salts
    • Seeds & Aromatics
    • Single-Origin Spices
  • Teas
  • Top Sellers
  • Gifts 
    • Gift Boxes
    • Gift Cards
    • Tonic Water Kits
    • Corporate Gifts
    • Merch
  • Recipes
  • Events
Recipes

Veggie Fried Rice with Shichimi Togarashi

August 16, 2019

Veggie Fried Rice with Shichimi Togarashi

With a good fried rice recipe under your belt, leftover white rice never needs to go to waste again. 

Fried rice works well with any number of seasonal vegetables. The main idea is to add some crisp and color. We top this version with a crispy egg fried in sesame oil and sprinkle it with our bright and slightly spicy Shichimi Togarashi.

Veggie Fried Rice with Shichimi Togarashi

Serves 2-3

Ingredients:

8 oz green beans (or seasonal vegetable of choice)
2 green onions
3 teaspoons sesame oil, divided
1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
3 cups cold cooked jasmine rice
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1/2 cup shredded carrots
1/2 cup shredded cabbage 
1 tablespoon rice wine vinegar
2 1/2 teaspoons Shichimi Togarashi, divided
2 eggs
Flake salt

Directions:

Slice the green beans on the diagonal into 2” pieces. Slice the dark green part of the green onions the same way. Thinly slice the light parts of the green onions.

Add 1 tablespoon canola oil and 1 teaspoon sesame oil to a deep nonstick skillet over medium-high heat. Add the garlic, ginger and the light parts of the green onion. Stir for about a minute, then add the green beans and season with a pinch of flake salt. Sauté until tender, about 3 to 4 minutes.

Add the soy sauce, hoisin sauce and the cooked rice to the pan. Cook, stirring to break up clumps and scraping up any bits that stick to the pan, about 3 to 4 minutes. 

Stir in the cabbage, carrots and the dark parts of the green onion and cook for about 1 minute more until heated through. Remove from heat. Drizzle with 2 teaspoons rice wine vinegar. Taste and more soy sauce or vinegar if necessary.

Sprinkle 1-2 teaspoons of Shichimi Togarashi on top and stir to combine. Taste and add more Shichimi if desired (it’s got some kick!)

In another skillet, heat 2 teaspoons sesame oil over medium heat. Crack the eggs. Season with a pinch of flake salt and ½ teaspoon of Shichimi Togarashi. Cook until the whites are fully cooked.

Divide the rice mixture into two bowls and top each with a fried egg. Sprinkle a little more Shichimi Togarashi on each if desired.



Tweet Share Pin It Email

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Pink Peppercorn & Ginger Shortbread
Pink Peppercorn & Ginger Shortbread

September 11, 2023

Pink peppercorns give these butter-laden cookies a beautiful hot pink color and a sweet, fruity spiciness that isn’t as brash as other peppers. 

Continue Reading

Apple and Honey Powder Galette
Apple and Honey Powder Galette

September 05, 2023

If you are unfamiliar with a galette, it is a pie’s laid back cousin. They are on regular rotation when hosting because of their forgiving nature and ability to please a crowd.

Continue Reading

Honey-Glazed Cumin & Coriander Cornbread
Honey-Glazed Cumin & Coriander Cornbread

August 21, 2023

Cornbread is perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.

Continue Reading

More Info
  • FAQ
  • Join Our Team
  • Privacy Policy
  • Accessibility
  • Terms and Conditions
  • Return Policy
Sign up for our newsletter

Subscribe to our newsletter for 10% off your first order and always be the first to hear about what is happening.

Contact

Customer Service and Online Mail Orders: 510-270-4816

546 Grand Ave.
Oakland, CA 94610
510-201-5400

1224 Solano Ave.
Albany, CA 94706
510-356-4667

2132 Fillmore St. 
San Francisco, CA 94115
415-374-7942

info@oaktownspiceshop.com

Hours

Oakland: 10am-7pm

Albany: 10am-7pm

San Francisco: 10am-6pm

Online 24/7


© 2023 Oaktown Spice Shop. Powered by Shopify

American Express Apple Pay Diners Club Discover Meta Pay Mastercard Shop Pay Visa