Easy Chashu Fried Rice with Fluffy Eggs
Japanese · Organized from the video by Just One Cookbook
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Ingredients
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Steps
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- 1
Cut the chashu into 1/4-inch slices, then into 1/4-inch strips, and finally into small cubes.
- 2
Slice the white part of the green onions into thin rounds and the green part diagonally; keep them separated.
- 3
Beat the 2 large eggs in a small bowl.
- 4
Heat a wok or large frying pan over medium-high heat and add 2 tbsp of oil, swirling to coat the sides.
🔥 medium-high heat
- 5
Once smoke begins to rise, add the beaten eggs and swirl with a wooden spatula. Transfer the fluffy egg to a plate once the center is still slightly runny.
- 6
Add the chashu to the pan and stir fry for 1-2 minutes until the pork fat renders.
⏱ 1-2 minutes
- 7
Add the white part of the green onions and stir fry for about a minute.
- 8
Add the 3 bowls of cooked rice and separate the grains with a wooden spatula.
- 9
Add the cooked egg back into the pan, breaking it into smaller pieces while stir frying.
- 10
Add the soy sauce, salt, white pepper, and drizzle the sesame oil. Toss in the green part of the green onions and mix everything together quickly.
- 11
Fill a rice bowl to the top, press gently with a spatula, and flip onto a serving plate to release the fried rice.
Tips
- The egg should be transferred while the center is still slightly runny to maintain texture.
- Use the leftover pieces of chashu from making ramen for this recipe.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Just One Cookbook on YouTube