Description
Sizzling woks and umami flavors dance together in this authentic Japanese fried rice, blending centuries-old culinary traditions with modern kitchen magic. Crisp vegetables, tender proteins, and perfectly seasoned rice invite you to savor a delicious journey through Japan’s beloved comfort cuisine.
Ingredients
Scale
Protein:
- 100g pork belly
- 2 eggs
Aromatics and Seasonings:
- 50g green onion/scallion, chopped
- 15g garlic, peeled and minced
- 10g ginger, peeled and minced
- 1/2 tablespoon (7.5 milliliters) sake
- 1/2 tablespoon (7.5 milliliters) soy sauce
- 1/3 teaspoon (2 grams) kombu salt
- 1/4 teaspoon (1 gram) kombu salt (for pork belly)
- Black pepper to taste
- Black pepper (for pork belly)
Base Ingredient:
- 240 grams (8.5 ounces) cold rice
Kombu Salt (Optional):
- 50 grams salt
- 4 grams kombu (dried kelp)
Rice Cooking Ingredients:
- 500 grams rice (measured before washing)
- 550 milliliters (18.6 fluid ounces) water
- 1 tablespoon (15 milliliters) vegetable oil
Instructions
- Craft kombu salt by thoroughly blending salt with finely ground kombu, then store in an airtight container for minimum one week to develop robust flavor profile.
- Meticulously rinse rice until water becomes transparent. Combine rice, water, and vegetable oil in rice cooker or pot. Cook following precise instructions, typically 20 minutes on low heat. Cool completely, then refrigerate until chilled.
- Prepare ingredients methodically: Season pork belly with kombu salt and freshly cracked black pepper. Finely chop green onions, mince garlic and ginger, and whisk eggs until uniformly blended.
- Ignite wok or large skillet over medium-high heat. Sear pork belly until golden and crisp, developing deep caramelized edges. Introduce aromatics – green onions, garlic, and ginger – and sauté until fragrant, approximately 2 minutes.
- Maneuver pork mixture to pan’s periphery. Pour beaten eggs into vacant space, scrambling gently until just set but not fully cooked.
- Incorporate cold rice, breaking apart any stubborn clusters. Integrate all components thoroughly, allowing rice to absorb surrounding flavors and achieve slight toasting.
- Season comprehensively with kombu salt, black pepper, sake, and soy sauce. Continuously stir and toss, ensuring even heat distribution and flavor melding.
- Plate immediately, garnishing with additional sliced green onions for fresh, vibrant finish. Serve piping hot to maximize textural complexity and aromatic intensity.
Notes
- Elevate flavor intensity by using day-old refrigerated rice, which prevents clumping and ensures perfect texture during stir-frying.
- Customize protein options by substituting pork belly with tofu, chicken, or shrimp for dietary preferences or vegetarian adaptations.
- Manage heat control carefully when stir-frying to prevent burning ingredients and maintain authentic wok-style caramelization.
- Enhance umami depth by experimenting with additional seasonings like mirin, bonito flakes, or sesame oil for complex flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 45720
- Calories: 232
- Sugar: 1g
- Sodium: 823mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 186mg