Japanese-style Fried Rice

Name: Japanese-style Fried Rice
Prep time: 24 h 20 min
Cook time: 25 min
Total time: 24 h 45 min
Cuisine: Asian, Japanese
Ingredients: 200g diced pork belly (approximately 7 oz); 1 head garlic, peeled, crushed, and diced; 3 tbsp neutral-flavoured oil; 2 spring onions, sliced thinly, whites and greens kept separate; 2 eggs, beaten; 1 tbsp sake; ½ tsp ground white pepper; ¼ tsp salt; ½ tbsp soy sauce; 3 cups cooked and chilled overnight short-grain rice

6 steps

Prep:24h 20minCook:25min

Japanese style fried rice is another great option for a quick meal, and it offers some different flavours from the Chinese style. It features crispy pork belly, aromatic garlic, fluffy rice, and a blend of seasonings. Here's how you can make it at home.

Updated at: Sun, 23 Jun 2024 04:55:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

166

High

Nutrition per serving

Calories1879.9 kcal (94%)

Total Fat79.2 g (113%)

Carbs245 g (94%)

Sugars0.7 g (1%)

Protein35.7 g (71%)

Sodium614.4 mg (31%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200gpork belly

diced

1 headgarlic

peeled, crushed, and diced

3 Tbspneutral-flavoured oil

2spring onions

sliced thinly, whites and greens kept separate

2eggs

beaten

1 Tbspsake

½ tspground white pepper

¼ tspsalt

½ Tbspsoy sauce

3 cupsshort-grain rice

cooked and chilled, overnight

Instructions

Step 1

Add about 3 tablespoons of neutral-flavoured oil to a wok on low heat and add all the crushed garlic. Slowly cook the garlic for 6-7 minutes, stirring frequently until it’s golden brown. Once golden brown, remove the garlic from the wok and drain it through a strainer before drying it on some paper towels.

Step 2

Add the oil you cooked the garlic in back to the wok and turn the heat up to medium-low. Add the pork belly and render the fat for 8-10 minutes until it’s crispy and the fat is rendered out. Remove the pork from the wok and reserve the fat.

Step 3

Heat a clean wok to medium-high and add some of the reserved pork fat. Once the pork fat is hot, add the eggs and scramble them until they’re 80% cooked, then remove and set them aside.

Step 4

Place the wok back on the heat and add the white part of the spring onion along with the rice. Stir-fry, breaking up the rice, for 2-3 minutes.

Step 5

Add the cooked pork belly to the rice in the wok and start adding the seasonings. Add the green part of the spring onion, the golden garlic, white pepper, salt, sake, and soy sauce. Toss everything well.

Step 6

Add the scrambled eggs back to the wok and stir-fry for another 1-2 minutes before serving.

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