Japanese Pork Fried Rice
I love stir-fried rice, and this Japanese stye rice is up there in terms of flavour. You can have it as a one-bowl meal, especially when you add some slow-cooked pork belly and a fried Egg.
Cooking surfaces
BBQ Temperature
Ingredients
For the sauce
- 1 tbsp water
- 3 tbsp mirin
- 3 tbsp sake
- 4 tbsp soy sauce
For the rice
- 4 cloves garlic, chopped finely
- 1 inch of ginger, grated
- 2 tbsp peanut oil
- 1.5 cups of rice cooked in 3 cups water (absorption method) and then cooled
- 250 g slow-cooked pork belly, diced
- 1 pepper diced
- 1 red chilli, julienned
- A handful of coriander leaves
- 1 tbsp sesame seeds
- 1 fried egg per portion
- 1 julienned carrot cut into cm lengths
- 4 or 5 drops La-Yu Chili Oil
- A sprinkle of Shichimi Togarashi seasoning
Method
- Cook your rice and place on a baking tray to cool in your fridge for a couple of hours minimum, I like to leave it overnight. You can cook it on your hob as opposed to in the Egg.
- Setup your Egg for a direct cook with the EGGspander basket. You need your Egg to be around 200°C.
- Place your wok inside your Egg and allow it to warm up for a minute or 2.
- Add the peanut oil, it should start to smoke quite quickly.
- Now add the garlic and ginger and stir fry until it starts to colour. I stir using a metal wok spatula as I broke the bamboo ones that the wok came with.
- Add the pepper, carrots and pork and stir-fry until the pork has coloured.
- Now add the rice and keep it moving while it heats through. Use your Thermapen to check the temperature rises above 63°C.
- Add the sauce to the rice and cook, stirring regularly until the sauce is absorbed and the rice is above 90°C.
- Serve in a bowl, sprinkling with coriander.
- Add a fried Egg and sprinkle with sesame seeds.
- Add chilli oil and seasoning if you want it spicy.