How to Make Japanese FRIED RICE with The Sushi Man

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a great plant-based protein, while canned chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar taste.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Edamame is a nutritious alternative, while mixed vegetables are budget-friendly.

Break apart the day old rice in a plastic wrap by squeezing and massaging it, then dump it into a bowl.

Chop the carrot into small thin pieces, aiming for uniform size for even cooking.

Cut the green onions crosswise into thin pieces, separating the white parts from the green.

Cut the pork belly into smaller pieces, about 1/2 inch cubes.

Crack open the eggs and beat them well.

Heat a pan over medium-high heat and add a hint of oil, then add the pork belly and cook until about 70% done.

Add the carrots and white parts of the green onion to the pan and cook for a couple more minutes until done, then set aside.

Wipe the pan and add more oil, reheating it over medium-high heat.

Add the beaten eggs to the pan and lightly mix them until they start to solidify, then move to the side.

Add more oil to the pan and then add the rice, mixing it with the eggs by chopping the egg into the rice with a wooden spatula.

Add the cooked pork and carrots back into the pan and mix everything together.

Add the dry seasonings (salt, white pepper, garlic powder, chicken bouillon powder) and mix well again.

Create an opening in the rice and pour the soy sauce directly onto the pan to sizzle and caramelize, then mix everything up again.

Add the green parts of the green onion and do a final mix.

Taste the fried rice and adjust seasoning if necessary.

Plate the fried rice by packing it into a bowl and flipping it onto a plate to create a dome shape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens