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egg-coated fried rice

Pork and Egg Chahan (Japanese fried rice)

A quick and easy fried rice, great for using up leftover rice.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Asian, Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cooked rice
  • 1 egg
  • 1 TBSP oil (optional) unneeded if you are using a fatty type of pork
  • 1/3 cup diced pork belly bacon also ok
  • 1/3 cup diced onion
  • 2-3 TBSP diced green onion
  • 1 TBSP sake
  • 1-2 tsp gluten free soy sauce for saltiness. tare is also good if you have it

Equipment

  • 1 non-stick cooking pan or wok

Method
 

  1. Mix the egg into the cold day-old cooked rice, breaking the clumps down with your hand. The egg should help with this process. Break the clumps down until the rice grains are all separated and the egg fully coats the dish
    1 cup cooked rice, 1 egg
    rice mixed with beaten raw egg
  2. In a non-stick pan on medium heat, add the diced pork belly and saute to render out the fat for cooking (if using a leaner type of pork, add oil before adding the pork)
    1 TBSP oil (optional), 1/3 cup diced pork belly
  3. Add onions and continue to cook.
    1/3 cup diced onion
  4. Once the onions are translucent, add the rice and egg mixture and use your spatula to move the whole mixture around so that the rice is cooked evenly.
  5. Once the egg is fully cooked and the mixture looks fairly dry, add in the sake and gluten free soy sauce, tossing to disperse the seasoning liquids evenly.
    1 TBSP sake, 1-2 tsp gluten free soy sauce
  6. Add the scallions and give it another toss to incorporate.
    2-3 TBSP diced green onion
  7. Turn off the heat and serve immediately.

Notes

Ingredient measurements are not exact. Adjust quantities as desired.