A few months ago, my husband and I traveled to Chicago to visit some family. We stayed with my husband’s aunt and uncle who welcomed us into their home and fed us everyday with delicious food. His aunt made a fried rice one evening that was so tasty that I wanted to recreate it myself.
One ingredient that made this fried rice stand out was the use of takuan. Takuan, a popular pickled radish, is often eaten with rice or as an accompaniment to a meal. It’s well known for its bright yellow color. In Korea, this radish is called danmuji and is often added to gimbap, vegetables rolled with rice in seaweed. You can usually buy takuan pre-packaged at Japanese or Korean grocery stores.
For this recipe, I used about half of the takuan and about 6-8 shiitake mushrooms. I cut them into 1/4 inch chunks and then gave them a quick mince after.
You’ll also need two eggs. Now take a leek. I mean grab a leek. Don’t be silly. Mince up about 1/4 cup of leek. You could also use green onions here.
Now all you need is some rice, sesame oil, salt and pepper and a wok or heavy-bottomed pan to fry all this up together.
This is one of my favorite ways to eat fried rice. The takuan adds a little sweetness and texture to the fried rice. And this dish always makes great leftovers.
Takuan, Shiitake Mushroom and Leek Fried Rice:
Prep time: 10 mins| Cook time: 15 mins| Serves: 2-4
2 cups cooked short grain rice (approx. 1.5 cups dry rice cooked in rice cooker)
1/2 tablespoon sesame oil
1/4 cup finely chopped leek