Non-Sticky Natto Fried Rice with Pickled Ume Plums

• 1 rice bowl's worth Hot cooked white rice
• 1 Egg
• 1/4 Onion
• 1 pack Natto (fermented soy beans)
• 1 Umeboshi
• 2 leaves Shiso leaves (roughly minced)
• 1 tbsp Soy sauce
• 1 Bonito flakes

1. Mince the onions.
2. Remove the seed from the umeboshi and use a knife to smash it into a paste.
3. Put the egg and rice to a bowl and mix together.
4. Cook the onions in 1 tablespoon of oil.
5. Once they've become translucent, increase to high heat and add the egg rice.
6. Add the natto and the included sauce.
7. Add the umeboshi, and the soy sauce from the outer edges of the pan.
8. Stop the heat and mix in the shiso leaves.
9. Top with the bonito flakes and it's complete.

rice bowls, egg, onion, pack, soy sauce, flakes

Taken from cookpad.com/us/recipes/158920-non-sticky-natto-fried-rice-with-pickled-ume-plums (may not work)