Fried rice can be a creative dish made from various leftovers, allowing for experimentation. An intriguing recipe using Hondashi instant bonito soup stock suggests that the dashi powder can enhance flavor without standard seasonings. Despite initial doubts about the simplicity, cooking shrimp in toasted sesame oil adds rich flavors. The dry bonito powder and a teaspoon of soy sauce initially seem insufficient for seasoning. However, the overall taste and success reliance on the inherent flavors of the shrimp and oil ultimately challenge preconceived ideas about traditional fried rice.
At first, it looked subpar and bland. To me, the addition of a single teaspoon of soy sauce and two teaspoons of the dry bonito powder didn't seem like it would be enough to fully flavor the dish.
Using toasted sesame oil rather than a neutral cooking oil imparts flavor to the dish from the beginning. Although the shrimp weren't seasoned, they still toasted in the oil, adding their own briny and sweet notes.
There was no way this could work, I concluded. But the power of MSG was out to prove me wrong.
Fried rice is meant to be an empty canvas filled with an unorthodox hodgepodge of whatever weird leftovers can be found in the fridge or pantry.
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