Japanese Pork and Egg Fried Rice with Scallions

What you need

• 480 g (3 cups) cooked short-grain rice, chilled, ideally a day old
• 200 g (7 oz) pork belly, cut into 1 cm (1/2 in) dice
• 1 tbsp neutral oil
• 2 eggs, beaten
• 2 scallions, thinly sliced, whites and greens apart
• 1 tbsp sake
• 1/4 tsp salt
• 1/2 tsp ground white pepper
• 1 1/2 tsp soy sauce
• 1 tsp toasted sesame oil

Method

Restated from the original video

1. 1

   Break up any clumps in the cold rice with your hands so the grains are loose.

2. 2

   Put the oil and pork in a wok over medium-low heat. Cook, stirring often, until the fat renders out and the pork is crisp and cooked through, 8-10 min.

3. 3

   Lift out the pork with a slotted spoon. Leave about 2 tbsp of fat in the wok and keep the rest.

4. 4

   Turn the heat to medium-high. Pour in the eggs and stir until they are softly set but still a little wet, about 30 seconds. Slide them onto a plate.

5. 5

   Add a little more of the pork fat if the wok looks dry, then the scallion whites and the rice.

6. 6

   Stir-fry, pressing and folding, until every grain is coated and hot and starts to hop in the pan, 3-4 min.

7. 7

   Return the pork and sprinkle in the sake, salt and white pepper. Toss well.

8. 8

   Drizzle the soy sauce around the hot sides of the wok so it sizzles, then toss it through.

9. 9

   Add the eggs and scallion greens and toss for 1 min, breaking the egg into small pieces.

10. 10

    Finish with the sesame oil, toss once more and serve hot.

Imported from andy-cooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.