Crispy Rice with Easy Spring Cabbage Ankake Sauce

• 100 grams Pork or Beef (I used beef today)
• 6 leaves Spring cabbage
• 1 packet Bean sprouts
• 4 cm Carrot
• 8 Snow peas
• 1/2 of a bunch Shimeji mushrooms
• 2 servings Plain cooked rice
• 3 cm Garlic
• 3 cm Ginger
• 2 rounded tablespoons Sesame oil
• 350 ml Water
• 2 tbsp Oyster sauce
• 4 tbsp Mentsuyu
• 1 tsp Chicken soup stock granules
• 2 tbsp Cooking sake
• 2 rounded tablespoons Katakuriko
• 1 Salt
• 1 Pepper

1. These are the ingredients.
2. There a lots of veggies.
3. Cut both the vegetables and the meat into bite-sized pieces.
4. Put 1 rounded tablespoon of sesame oil into a frying pan.
5. Pack 1 serving of rice into the pan, season with salt and pepper, and cook until browned and crispy.
6. Shake the pan to flip the rice over in one go.
7. Once both sides are nice and crisp, remove to a plate and cook the other serving.
8. Put the meat, ginger, and garlic into the same frying pan used for the rice.
9. Season with salt and pepper and cook until the meat begins to change color.
10. Add the remaining vegetables.
11. Season again with salt and pepper, and continue stir-frying until the vegetables become tender.
12. Mix in the ingredients.
13. Once the sauce thickens, it's done.
14. Pour it over the crispy rice and enjoy.
15. Here's the yakisoba version

beef, cabbage, packet, carrot, peas, mushrooms, rice, garlic, ginger, sesame oil, water, oyster sauce, mentsuyu, chicken soup stock granules, sake, katakuriko, salt, pepper

Taken from cookpad.com/us/recipes/155310-crispy-rice-with-easy-spring-cabbage-ankake-sauce (may not work)