Crispy Taco Rice
Taco Rice is an Okinawan dish mashing up Japanese and Texmex cuisine. With taco meat and an assortment of toppings on a bed of crispy rice, it's a quick and satisfying meal.
Servings 2 servings
Ingredients
For Beef
- 1 tablespoons tomato paste
- 1 tablespoons soy sauce
- 1 tablespoons mirin
- 2 teaspoons vegetable oil
- 115 grams onions (~½ medium onion, minced)
- 7 grams garlic (~1 large clove, minced)
- 1 teaspoons chili powder
- 260 grams ground beef
For Rice
- 1 tablespoon vegetable oil
- 600 grams cooked short-grain rice (~4 cups)
- 60 grams cheddar cheese (shredded)
To Serve
- 100 grams tomato (1 small tomato)
- 50 grams lettuce (1 large leaf)
- cilantro (for garnish)
Instructions
- In a small bowl, whisk together the tomato paste, soy sauce, and mirin.
- Heat a 12-inch cast-iron skillet over medium heat until hot. Add the oil and press the cooked rice into an even layer in the pan. Fry the rice without stirring until crisp and golden brown on the bottom (about 7-12 minutes). Freshly cooked rice will take longer than day-old rice.
- Add 2 teaspoons of vegetable oil to a frying pan and saute the onions and garlic until they are tender and starting to brown.
- Add the chili powder and fry until the chili powder is fragrant.
- Add the ground beef and brown, using the edge of a spatula or paddle to break up the clumps into small crumbles.
- When the beef is cooked and there is no liquid left in the pan, add the tomato paste mixture and fry until the beef is well coated and crumbly. Remove the pan from the heat.
- When the rice is crisp and brown on one side, sprinkle on the shredded cheese and then top with the beef, and finally the lettuce, tomatoes and cilantro. Serve in the skillet.
