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

Wok

BBQ Temperature

200°C

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

    Equipment

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

    New Field

    Method

    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.

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