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Prepare white rice the usual way and reserve.
Heat oil in a skillet, season fish cubes with salt and dredge them in flour. Fry in the oil until cooked and golden. Remove from the skillet, drain on paper towels, cover and reserve.
Heat 1 tablespoon oil in a skillet, beat eggs lightly and season with salt. Pour the egg mixture into the skillet to coat the bottom and fry until the egg is cooked. Remove from the skillet and cut tortilla in ½ inch (2 cm.) squares.
Heat 2 tablespoons oil in a skillet and sauté red pepper for 2 minutes. Add green onion with minced fresh ginger and cook. Add egg tortilla and mix. Season to taste.
Stir into cooked rice, add soy sauce to taste and mix. Add fish cubes and sesame oil, mix and correct seasoning.
Serve hot immediately.
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