Fried rice with pork

Step-by-step recipe

Step 1:

Slice the white and green parts of the green onions into rings and place them in separate bowls. Finely chop 15 grams of garlic and 10 grams of ginger.

Step 2:

Mix 50 grams of salt with 4 grams of dried Kombu seaweed in a blender and sift through a sieve.

Step 3:

Cut 100 grams of pork belly into small pieces, sprinkle with a quarter teaspoon of kombu salt and pepper to taste. Mix well.

Step 4:

Crack two eggs into a clean bowl, add a pinch of salt and kombu and mix well.

Step 5:

Place 550 grams of water and 500 grams of rice in a multicooker bowl. Add a tablespoon of vegetable oil and cook the rice.

Step 6:

Cool 240 grams of rice, add a third of a teaspoon of salt and kombu and pepper to taste, mix gently.

Step 7:

Pour tablespoons of vegetable oil into a cold frying pan and heat over medium heat.

Step 8:

Sauté the minced garlic for 4-5 minutes over medium heat until golden brown. Drain the oil through a sieve into a bowl and drain the fried garlic on a paper towel. Place in a separate bowl and set aside.

Step 9:

Pour the garlic oil into a frying pan over medium heat and fry the pork in it, stirring, until it turns golden brown.

Step 10:

Add the white part of the green onion and fry for 10-20 seconds. Drain the oil from the pan through a sieve into a bowl.

Step 11:

Pour one and a half tablespoons of the drained oil into a nonstick frying pan and heat over high heat until smoking. Pour in the eggs, and when they're halfway set, add the rice and fry, stirring gently. After 30 seconds, stir the contents by shaking the pan.

Step 12:

Add half a tablespoon of sake and stir. Add green onions, garlic, and meat. Fry for 10-20 seconds, stirring with a spatula and shaking the pan.

Step 13:

Add half a tablespoon of soy sauce. Stir, add another half tablespoon of soy sauce around the edge of the pan, and stir again.

Step 14:

Place the rice in a bowl or round cup, turn it out onto a plate and serve.

Cooking tips

Kombu seaweed is used to enhance the flavor of protein dishes (called "umami" in Japanese cuisine), although it doesn't have a flavor of its own. It's essentially a natural analogue of monosodium glutamate, so if you don't have kombu, you can add a little glutamate to the salt.

For this dish, you should use round or medium grain rice.

When stirring the rice, be careful not to let it turn into mush.

When you start frying, don't remove the pan from the heat to shake it, but stir it gently with a spatula—the eggs and rice need time to fry over high heat, so you need to maintain contact with the flame.

Once the ingredients have dried and begin to separate, you can begin shaking.

Sake helps make the rice more fluffy, but it can be omitted.