Description
A fried rice full of ocean aroma, where plenty of 'whitebait (Wenzaiyu/Shirasu)' is sautéed in sesame oil until crispy, then tossed crumbly with rice and egg.
Restaurants serving Whitebait Fried Rice
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White rice
- Whitebait(Wenzaiyu/Shirasu)
- Egg
- Green scallions
- Garlic
- Sesame oil
Instructions
- [Authentic Recipe]
- Prepare plenty of 'Wenzaiyu (Whitebait/Shirasu: boiled or dried)' commonly sold in Taiwanese markets.
- Heat generous sesame oil (or lard) in a wok, add whitebait and minced garlic, sauté slowly on low until the fish is golden and extremely crispy, then remove (this eliminates fishiness and explodes savory aroma).
- Add oil to the wok, toss in beaten egg and white rice, frying on high until crumbly.
- Season with salt and white pepper.
- Return the crispy whitebait to the wok, add plenty of green scallions, and toss briefly to coat the rice in the savory fish aroma.
Learn more Spice, substitutes, tips
Key spices
White pepper and Sesame oil
Substitutes at Japanese supermarkets
Japanese boiled shirasu or dried chirimenjako
Pairing
Clam Soup(Geli Tang)
Trivia
[For Everyone] A staple in Taiwanese home cooking and seafood restaurants. Often made by Taiwanese mothers for kids' calcium. Frying the whitebait crispy first is the Taiwanese pro tip to prevent sogginess.
Eating tips & etiquette
[Unique Eating] Since the whitebait provides good saltiness, open wide and shovel it in with a spoon, enjoying the crispy texture!
Allergen
Seafood, Egg, Soy (if soy sauce used), Sesame