Perilla Oil Fried Rice with Dried Pollack Flakes and Kimchi Radish, served with Zucchini and Egg Flowers
[Cancer Prevention Recipe] ☆Low-Sodium Diet☆ Lunch Box ☆ Savory Fried Rice with Dried Pollack Flakes and Kimchi Radish Stir-fried in Perilla Oil & Zucchini Egg Flowers for Visual Delight
Create your own cancer-prevention healthy lunch box that delights both your eyes and your palate! The moment you open the lid, your eyes will feast on the vibrant colors and charming presentation. The refreshing taste of kimchi radish and the umami from the dried pollack flakes provide ample flavor without the need for extra salt. This fried rice, stir-fried in fragrant perilla oil, is a satisfying and wholesome meal. Being a low-sodium option, it’s easy on your body and perfect for a healthy diet.
Main Ingredients- Dried pollack flakes (to taste)
Kimchi Radish Fried Rice- 1 piece of kimchi radish (approx. 1/4 head)
- 1/3 of a Qing cucumber
- 2 Tbsp perilla oil
- A tiny pinch of salt
Zucchini Egg Flowers- 1 egg
- 1/4 of a zucchini
- A little canola oil
- 1 piece of kimchi radish (approx. 1/4 head)
- 1/3 of a Qing cucumber
- 2 Tbsp perilla oil
- A tiny pinch of salt
Zucchini Egg Flowers- 1 egg
- 1/4 of a zucchini
- A little canola oil
Cooking Instructions
Step 1
Place the dried pollack into a food processor or blender and process until finely ground into flakes. This helps the seasonings adhere better and creates a smoother texture.
Step 2
Finely mince the kimchi radish. Remove the seeds from the Qing cucumber and then finely mince it. Adjust the quantities based on the serving size (for one person).
Step 3
Heat a pan over medium heat and add 2 tablespoons of perilla oil. The characteristic nutty aroma of perilla oil will enhance the flavor of the fried rice.
Step 4
Add the minced kimchi radish and Qing cucumber to the pan. Use only a tiny pinch of salt for seasoning, considering the natural saltiness of the kimchi radish and dried pollack flakes.
Step 5
Stir-fry over medium-low heat until the ingredients soften and the moisture from the kimchi radish has evaporated. Be careful not to burn them while stir-frying.
Step 6
Add 1 serving of cooked rice (e.g., barley rice, multi-grain rice, glutinous rice, or your preferred type) to the stir-fried ingredients. Use a spatula to break up any clumps and stir-fry until well combined.
Step 7
Sprinkle the prepared dried pollack flakes evenly over the rice. The pollack flakes will add a deep umami flavor and nutritional value to the fried rice.
Step 8
Stir-fry again to ensure all ingredients are well incorporated after adding the pollack flakes. Once the fried rice is ready, set it aside. Now, let’s move on to making the visually appealing zucchini egg flowers!
Step 9
Slice the zucchini into round, slightly thick pieces, about 0.5 cm thick. If they are too thin, they might break easily. Use a round cookie cutter or similar shaped mold to cut out the center of the zucchini slices, creating flower petal shapes.
Step 10
Arrange the cut-out zucchini pieces on a plate to form flower shapes. This will create a space in the center for the egg.
Step 11
Place the pan for making the egg flowers over low heat and add a very small amount of canola oil. Carefully place the zucchini flower shapes in the center of the pan.
Step 12
Gently crack one egg into the space between the zucchini petals. Be careful to prevent the egg white from spilling over the zucchini. Cook slowly over low heat until the egg is set. You can leave the yolk slightly runny if preferred.
Step 13
Transfer the prepared fried rice into the lunch box. If desired, you can sprinkle a little more dried pollack flakes over the rice for added flavor.
Step 14
Carefully place the finished zucchini egg flower on top of the fried rice for decoration. Be mindful not to break the yolk.
Step 15
Cut seaweed into eye and mouth shapes and attach them to the zucchini egg flower. Add a few cherry tomatoes on the side to enhance the colors of the lunch box. Your personalized cancer-prevention healthy lunch box is now complete! Enjoy your meal.
