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.

Goya Champuru Fried Rice

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

  1. Heat the cooking oil in a large skillet over medium heat.
  2. Add the sliced goya and onion to the skillet, and sauté until the vegetables are tender.
  3. Push the vegetables to one side of the skillet, and pour the beaten eggs into the empty space.
  4. Scramble the eggs until they are cooked, then mix them with the vegetables.
  5. Add the diced tofu to the skillet, and cook until lightly browned.
  6. Add the cooked rice to the skillet, and stir in the soy sauce.
  7. Season with salt and pepper to taste, and continue to cook until the rice is heated through.
  8. 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