Updated below in italics….
Grace Motoyoshi’s is my brother-in-law’s mom.
When my sister Kris started dating Den I was a teenager. Kris was nine years older than me and everything about her was fascinating. I was intrigued. I wanted to know everything about Den. I would ride my bike to visit Den’s parents to find out more about him and his family. I just recently found out that Den never knew about these visits.
I think Den’s parents found these visits somewhat alarming at first but then they became amused and resigned and just dealt with me – that teenage sister of their son’s latest girlfriend.
We didn’t have much in common me being at that annoying age, a teenager who knew it all, I was probably not a lot of fun for them. I bless them that they tolerated me and didn’t complain to Kris and Den about my visits.
They were thoughtful and knew a teenager would be hungry. Grace would make me something real quick to eat. Fried rice not like anything I had ever tasted because Grace had a secret ingredient she used. Dashi dried soup stock!
Here is her recipe with a very few additions I have made along the years.
You will need cold day old rice (cold rice isn’t so sticky).
Heat some oil in a pan. Here you can add some butter and/or some toasted sesame seed oil for extra umami (savory taste). You can also and some onion or some minced or crushed garlic here and if you do cook for a bit. Then add your cold rice. Stir occasionally until heated. Sprinkle with dashi powder to taste. Here you can also add soy sauce but be careful as dashi powder will also be salty and you will want to taste frequently. Last add one egg per portion, this is quick fried rice so just crack the egg(s) over the pan in stir in.
The update which my brother-in-law Den reminded me about is fresh grated ginger. As a teenager this was a step I was too lazy to undertake. Ha! This is the secret ingredient and explains why Grace’s fried rice always tasted better than mine! Thank you Den!
Here is Grace Moyoyoshi’s quick fried rice with ebi (shrimp) tempura fishcake and kasuzuke cucumbers.