Parsley Garlic Rice
I had leftover parsley near its use-by date, so I came up with this recipe to use it up.
Scorching the soy sauce makes it very fragrant and even more delicious. Recipe by Setsubunhijiki
Parsley Garlic Rice
I had leftover parsley near its use-by date, so I came up with this recipe to use it up.
Scorching the soy sauce makes it very fragrant and even more delicious. Recipe by Setsubunhijiki
Open in Cookpad AppSteps
- 1
Mince the garlic and finely chop the parsley leaves.
- 2
Fry the Step 1 ingredients in vegetable oil until fragrant. Then, add the chirimen jako and fry gently. Add the rice, fry, then season with salt and pepper.
- 3
Isolate all the fried ingredients on one side of the pan, and pour the soy-sauce onto the other side. Once the soy sauce is slightly scorched, mix with the fried ingredients in one go.
- 4
This also tastes great if you substitute the chirimen jako with bonito flakes.
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