Japanese-Style Pork Fried Rice

Ingredients

• 200 g Pork Breast (trimmed of excess fat, cut into bite‑size strips)
• 1 small White Onion (diced)
• 2 stalks Scallions (separate white and green parts, white part sliced, green part for garnish)
• 5 Garlic Cloves (minced)
• 15 g Fresh Ginger (peeled and grated)
• 4 Eggs (large, beaten)
• 2 cups Cooked Rice (cold, day‑old jasmine or short‑grain rice)
• 2 Tbsp Soy Sauce (low‑sodium preferred)
• 1 tsp Sesame Oil (optional, for flavor)
• 2 Tbsp Vegetable Oil (neutral oil for frying)
• ¼ tsp Black Pepper (freshly ground)
• 1 tsp Gochujang (Korean fermented chili paste, optional for heat)
• pinch Salt (optional, to taste)

Instructions

1. Prepare All Ingredients

   Trim the pork breast, cut into bite‑size strips. Dice the white onion, slice the white part of the scallions, mince the garlic, grate the ginger, and beat the eggs in a bowl. Set the cooked rice out to cool if not already cold.

   Time: PT10M

2. Heat Oil

   Add 2 Tbsp vegetable oil to a large skillet or wok and heat over medium heat until shimmering.

   Time: PT2M

3. Sauté Garlic

   Add the minced garlic to the hot oil and stir‑fry for about 30‑40 seconds until fragrant, being careful not to let it brown.

   Time: PT1M

   Temperature: medium

4. Cook Pork

   Add the pork strips to the skillet, spreading them in a single layer. Stir‑fry 5‑7 minutes, allowing the meat to brown and render its fat.

   Time: PT6M

   Temperature: medium‑high

5. Set Pork Aside

   Transfer the cooked pork to a plate, leaving the rendered fat in the pan.

   Time: PT0M

6. Scramble Eggs

   Add a splash of oil if the pan looks dry, pour in the beaten eggs and scramble quickly for about 2 minutes until just set but still soft.

   Time: PT2M

   Temperature: medium

7. Fry the Rice

   Add the cold cooked rice to the skillet, breaking up any clumps. Stir‑fry 3‑4 minutes, letting the grains get a light toast.

   Time: PT4M

   Temperature: medium‑high

8. Combine Pork, Veggies, and Ginger

   Return the pork to the pan, add the sliced white scallion parts, the grated ginger, and the diced onion. Stir‑fry for another minute to meld flavors.

   Time: PT1M

   Temperature: medium

9. Season

   Stir in 2 Tbsp soy sauce, 1 tsp sesame oil, ¼ tsp black pepper, and 1 tsp gochujang (or preferred chili paste). Mix well so every grain is coated.

   Time: PT1M

   Temperature: medium

10. Finish with Green Scallions

    Add the green parts of the scallions, give a quick toss, then remove the skillet from heat.

    Time: PT0.5M

11. Plate and Serve

    Transfer the fried rice to plates and serve immediately while hot.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g