I made the original ramen fried rice

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1. Sobameshi was invented when a factory worker asked his local diner to work some leftover rice he had into his order of yakisoba to bulk it up. Although “tick-tock” was just a sound that clocks made in the 1950s, the dish went viral, and to this day, it’s a signature comfort food in Kobe.
   I make mine by stir-frying chopped cabbage, onions, carrots, and ground pork before adding crumbed instant ramen noodles and some water to rehydrate them. Once the noodles are soft, I add some leftover rice and stir-fry until the ingredients start to brown around the edges. Then I add in yakisoba sauce (2 tablespoons Worcestershire sauce, 1 tablespoon ketchup, 1 tablespoon oyster sauce with some black pepper) and caramelize it around the rice and noodles.
   It’s quick and easy, and you can make it with almost any combination of veggies and meat, but if you need more guidance, I have a [recipe here](https://youtu.be/9vaVdCMndZ8).