Natto Fried Rice with Scallions

Sticky, stringy natto scares off a lot of people before they ever taste it, but folded into hot fried rice with plenty of scallion, it mellows into something savory and almost cheesy. This is our go-to way to get a daily dose of fermented soybeans without the spoon-straight-from-the-container commitment.

Ingredients

• 2 cups cooked and cooled short-grain rice
• 1 package (1.7 oz) natto, with sauce packet
• 1 tbsp neutral oil
• 2 eggs, lightly beaten
• 4 scallions, thinly sliced, whites and greens separated
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 sheet nori, cut into thin strips
• Toasted sesame seeds, for serving

Instructions

1. Stir the natto vigorously with chopsticks for about a minute, until noticeably stringy, then mix in the sauce packet.
2. Heat the oil in a wok or large skillet over medium-high heat. Add the eggs, scramble briefly, and remove to a plate.
3. Add the scallion whites, garlic, and ginger to the pan and cook for 30 seconds until fragrant.
4. Add the rice, breaking up any clumps, and stir-fry for 3-4 minutes until it starts to crisp in spots.
5. Push the rice to one side, add the natto, and cook for 1 minute to warm through without overcooking the beans.
6. Return the eggs to the pan, add soy sauce and sesame oil, and toss everything together.
7. Remove from heat, fold in the scallion greens, and top with nori strips and sesame seeds.

Nutrition Facts (per serving)

Slippery, funky, and somehow completely craveable once the rice gets involved.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.