Goya Champuru Fried Rice
Goya Champuru Fried Rice is a popular dish in Okinawan cuisine, known for its unique combination of flavors and textures. This recipe is a delicious way to enjoy the bitter melon, or goya, which is a staple ingredient in Okinawan cooking.
Ingredients
- 3 cups cooked rice
- 1 goya (bitter melon), thinly sliced
- 1 block firm tofu, diced
- 2 eggs, beaten
- 1/2 onion, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cooking oil
- Salt and pepper to taste
Instructions
- Heat the cooking oil in a large skillet over medium heat.
- Add the sliced goya and onion to the skillet, and sauté until the vegetables are tender.
- Push the vegetables to one side of the skillet, and pour the beaten eggs into the empty space.
- Scramble the eggs until they are cooked, then mix them with the vegetables.
- Add the diced tofu to the skillet, and cook until lightly browned.
- Add the cooked rice to the skillet, and stir in the soy sauce.
- Season with salt and pepper to taste, and continue to cook until the rice is heated through.
- Remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 12g
Supplies
Large skillet Cooking spoon Knife Cutting board
Tools
Stove
Serving suggestions
Serve the Goya Champuru Fried Rice with a side of pickled vegetables and miso soup for a complete Okinawan meal.
Tips & tricks
To reduce the bitterness of the goya, you can soak the sliced goya in salted water for 10-15 minutes before cooking.
Cost
$10