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DIY Uni Fried Rice

I love making restaurant quality food at home. It makes me feel like I'm treating myself and the price tag is much lower than if you were to get it at a restaurant. Uni fried rice is rather popular these days and not always done to my liking. It bothers me when I spend a ton of $$ on something that I'm expecting to be amazing but ends up being just average. So here's my version of Uni Fried Rice done right! 

 I actually lightened up the dish by using egg whites instead. Egg eggs give the rice a fluffier and lighter consistency. It's also milder in flavor than yolks, which means you'll taste the uni even more. It blends perfectly with the uni and with the help of some pickled ginger for acid, furikake for umami and salt, and some pickled radish for a mild sweetness and crunch, you've got yourself a flavor bomb.

Scallion Ginger Egg White Fried Rice with Uni by Chef Kathy Fang

Serves 1

Ingredients:

1/4 cup egg whites whisked

1/4 cup green onions

2 slices of pickled radish

1 tablespoon furikake

1 teaspoon pickled ginger

pinch of salt

2 tablespoon uni

1 teaspoon avocado oil

a few slivers of toasted nori

1 bowl of steamed white rice (medium grain)

optional : shichimi pepper

Method:

1. Heat your pan with oil to high heat and add your green onions, pickled ginger and egg whites. Scramble until done.

2. Add your warm rice along with salt and stir

3. Plate in a bowl and add your furikake, uni, nori and shichimi

4. For extra seasoning, add extra furikake or a small drizzle of soy

How can you say no to this bite?

About the Author

Kathy Fang

"I run a business by day, work the kitchen lines at night, switch into blogger mode by midnight and occasionally travel the world to hunt for inspiration" Kathy Fang is chef and co-owner of Fang, a Chinese restaurant in San Francisco offering a fresh take on dishes influenced by both Northern and Southern China’s cuisine. The daughter of famed House of Nanking chef/owner Peter Fang, Ms. Fang has emerged from her renowned culinary family to enliven San Francisco’s food scene with her own cuisine at Fang Restaurant located in the city’s South of Market (SOMA) neighborhood. She has contributed and appeared in numerous publications such as Wall Street Journal, Self Magazine, Men's Journal, SF Chronicle, Singtao Daily, Examiner, Munchies, and makes appearances on Food Network, CNN, and Travel Channel. She recently became a two time Chopped Champion.