1. 將乾燥的ASA海菜放回水中，變回原本大小後去除水份。蔥切成蔥花，叉燒切成5mm的小粒，大蔥切碎，金菇切成約2cm長的大小。

2. 在碗中加入飯、雞蛋、1茶匙的醬油和1/2茶匙的鹽拌勻。

3. 在鑊中倒入油，將②的混合物炒至鬆散後加入叉燒和大蔥炒勻，然後上碟備用。

4. 在鑊中加入水、雞粉、酒、1茶匙的醬油、片栗粉和金菇後開火，攪拌至醬汁變黏。然後加入ASA海菜和麻油。

5. 把④的醬汁倒在③而上碟的炒飯上，然後撒上蔥花。最後可按照個人喜好撒上胡椒。

*5g的ASA海菜變回原本大小後大概會有20g。

1. Soak the Asa seaweed in the water to rehydrate and drain once fully extended. Cut the green onion into thin slices. Cut the char siu into 5 mm cubes, chop the Japanese leek into small pieces, and the enoki mushrooms into 2 cm lengths.

2. Add the rice, eggs, soy sauce, and salt into a bowl, and mix.

3. Heat oil in a frying pan, fry ② until the rice grains are well separated, then add the char siu and green onion and fry.

4. In a separate pot, add water, chicken stock powder, cooking sake, soy sauce, potato starch, and enoki mushrooms, and heat. Mix well until the sauce is thickened. Then add Asa seaweed and sesame oil.

5. Place ③ on a plate and pour ④ over the rice. Garnish with green onions and sprinkle some pepper on the top as desired.

*5g of Asa seaweed becomes about 20g after rehydrated in the water.