Gomoku is a Japanese word referring to the five ingredients in this recipe mixed with rice. (Recipe Courtesy: Marc Matsumoto of the Fresh Tastes blog)
- 2 tablespoons oil, divided
- 2 large eggs, beaten
- 2.8 ounces (80 grams or about 2/3 cup) ham , diced
- 2.8 ounces (80 grams or about 1/2 a small one) onion, diced
- 1.8 ounces (50 grams or about 1/2 a small one) carrot, quartered and thinly chopped
- 12 ounces (340 grams or about 2 1/2 cups) cooked short grain rice
- 1/8 teaspoon white pepper
- 1 tablespoon soy sauce
- 2.8 ounces (80 grams) frozen peas
- salt to taste
- Heat a wok or large frying pan over medium heat until very hot.
- Add 1 tablespoon of oil and then the eggs, whisking vigorously to scramble and then break up the eggs. When they're cooked, transfer them to a bowl and set aside.
- Add the remaining tablespoon of oil and then the ham, onions and carrots. Saute until the carrots are no longer crunchy.
- Add the rice, crumbling the chunks as much as possible as you add it. Use a spatula to flatten the lumps and then toss the rice to ensure each grain of rice is separate.
- When the rice starts making popping noises, add the white pepper and soy sauce and toss to distribute evenly.
- Return the eggs and peas to the pan, using the spatula to break up the eggs and taste for salt, adding more salt to taste.