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15minutes
Cut the garlic into thin slices.
Finely chop the chives.
Heat a frying pan over low heat, add sesame oil, add garlic and fry for a minute.
Add rice, eggs, and Chinese soup stock in that order, and stir-fry over medium heat while stirring.
Add sesame and mustard greens and stir-fry while stirring.
Add light soy sauce, Korean seaweed, and chives, turn up the heat to high, and stir-fry lightly.
Complete by placing 2 on a plate.
・The chives should just be cooked through the residual heat.
・After adding the eggs, once the eggs are cooked, mix them with the rice and stir-fry.
・We use paste-like Chinese soup stock.
・Korean seaweed can be substituted with seaweed.
・Add the Korean seaweed while cutting it into strips.
・You can also eat it with pickled ginger if you like.
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