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- 3 cups day old cooked white rice
- 1 cup corn kernels, fresh or frozen
- 1 cup peeled shrimp, chopped into big pieces
- 2 eggs
- 4 Tbsp mentaiko
- 5 shiso leaves, sliced into long thin strips, “chiffonard”
- 1 clove garlic, thinly sliced
- 2 Tbsp finely diced shallots
- 2 Tbsp butter
- 1 tsp salt
- 1/2 black pepper
- Beat eggs in small bowl and season with a pinch of salt and pepper.
- Heat wok over high heat and add 2 Tbsp of oil. When hot, add egg and create an omelette. When cooked, set aside and tear into pieces.
- Return wok to heat and add 2 Tbsp butter.
- When butter foams, add diced shallots, shrimp and stir-fry until shrimp is almost cooked. 1 min.
- Add garlic, corn and stir-fry. 1 min.
- Add rice, breaking up clumps with spatula.
- Season with 1 tsp salt and 1/2 tsp pepper and continue to stir-fry rice for 2-3 mins, thoroughly coating the rice with the ingredients/butter.
- Add shredded cooked omelette.
- Add mentaiko and mix thoroughly. Mentaiko will cook immediately and turn pale pink.
- Stir in shiso leaves.
- Transfer to a bowl and top off with a dollop of raw mentaiko.
- Serve immediately.