Japanese Pork Fried Rice

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



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


    • Big Green Egg Wok and EGGspander basket
    School of Wok - Wok Spatula

    New Field


    1. 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.
    2. Setup your Egg for a direct cook with the EGGspander basket. You need your Egg to be around 200°C.
    3. Place your wok inside your Egg and allow it to warm up for a minute or 2.
    4. Add the peanut oil, it should start to smoke quite quickly.
    5. 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.
    6. Add the pepper, carrots and pork and stir-fry until the pork has coloured.
    7. Now add the rice and keep it moving while it heats through. Use your Thermapen to check the temperature rises above 63°C.
    8. Add the sauce to the rice and cook, stirring regularly until the sauce is absorbed and the rice is above 90°C.
    9. Serve in a bowl, sprinkling with coriander.
    10. Add a fried Egg and sprinkle with sesame seeds.
    11. Add chilli oil and seasoning if you want it spicy.

    The Uk's largest repository of recipes designed for the Big Green Egg

    Garlic Bread
    Rotisserie Recipes
    LetzQ Spit with pork
    French trimmed rack of lamb
    Venison Wellington
    Game and Poultry
    Spatchcock Chicken
    Fish and Seafood
    Rasperry and almond cake
    Garlic Bread
    Breads and Pizza

    The UK's number 1 Big Green Egg cookery school

    General class information

    • Group classes at our base just outside Cambridge.
    • Private classes where we come to you.
    • Focused purely on the Big Green Egg.
    • Hands on, you're cooking.
    • Established in 2015.

    Group Class Details

    Group classes

    Private Class Details

    Emma and Matt Willis

    You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

    Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

    Big Green Egg