We offer FREE UK mainland delivery on orders over £40. More info...

Ginger Fried Rice

July 18, 2013

Delicious and satisfying, quick and easy, this dish is a good way to use leftover cooked rice. It goes well with bean soup and a side dish of steamed greens.

Serves 2

Ingredients

Method

  1. Heat the oil in a frying pan over a medium heat, add the mushrooms and carrots. Add the mirin and sauté briefly. Add the spring onions and sauté for 5 minutes – the carrots should still be a little crunchy, but not raw tasting.
  2. Lower the heat, and stir in the shoyu and ginger. Add the rice, breaking up any clumps with the side of a wooden spoon. Mix thoroughly, cover, and cook for 1-2 more minutes. Serve on its own, or with braised tofu.

Chef

John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.





Also in Recipes - Vegan, Macrobiotic & Japanese

Buckwheat Pancake stack
Buckwheat Pancake stack

September 07, 2017

Weekend Buckwheat pancake stack. This is a nutty wholesome breakfast which can be made in no time. Double the ingredients to enjoy with the whole family.

Continue Reading

Energy Boosting Matcha Water
Energy Boosting Matcha Water

June 02, 2017

Kick-start your day with a Clearspring Organic, 100% Japanese Matcha Shot. A finely ground powder made from the highest quality premium grade green tea leaves, shade grown on a tea garden high in the hills of Uji, Kyoto, Japan, renowned for producing the best Japanese tea.

Continue Reading

Organic Matcha Energy Balls
Organic Matcha Energy Balls

May 30, 2017

Matcha’s not only destined to be a drink! Our magical green powder can work its magic when added to your kitchen creations. We have created a delicious on-the-go snack for you.

Continue Reading