Steps

1. Boil water in a pot and add Canola Flowers 1/2 bunch from the stems, blanching for about 10 seconds.
   🕒 00:59
2. Squeeze out the water from the blanched canola flowers and chop them roughly.
   🕒 01:12
3. In a bowl, combine Miso 1 tsp and Cooking Sake (Rice Wine) 1 tbsp and mix until the miso is dissolved.
   🕒 01:31
4. Heat White Sesame Oil 1 tbsp + in a frying pan. Add Garlic (minced) 1 tsp, Ginger (minced) 1 tsp, and Green Onion (minced) 2 tbsp in order and stir-fry.
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5. When fragrant, add Whitebait 50g and continue to stir-fry.
   🕒 02:17
6. Add the chopped Canola Flowers (approx. 100g) and stir-fry until evenly mixed with the whitebait.
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7. Season with Salt a pinch and Pepper a pinch.
   🕒 03:00
8. Add the dissolved miso mixture and stir-fry until the miso is evenly distributed. Transfer to a plate.
   🕒 03:14
9. Separate 1 Egg into white and yolk. Lightly beat the egg white.
   🕒 04:12
10. Place the cooled Golden Rice (cooked) 250g in a bowl. Add the egg yolk and mix to coat every grain of rice. (This is the trick!) Coating the rice with yolk helps create non-clumpy fried rice.
    🕒 04:25
11. Clean the frying pan used for stir-frying.
    🕒 05:18
12. Drizzle White Sesame Oil 1 tbsp + into the frying pan and coat the surface.
    🕒 05:27
13. Add the rice coated with egg yolk and stir-fry until fluffy, mixing frequently with a spatula.
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14. Add about 80% of the stir-fried canola flowers and whitebait mixture and stir-fry until evenly combined.
    🕒 06:16
15. Pour in the beaten egg white and stir-fry quickly, mixing well.
    🕒 06:35
16. Drizzle Soy Sauce 1 tsp for aroma as a finishing touch.
    🕒 07:06
17. Mix everything together and serve. Enjoy!
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