Pork, Egg & Superfood Soybean Fried Rice Recipe for Natto Chahan
Pork, Egg & Superfood Soybean Fried Rice Recipe for Natto Chahan is a medium Japanese recipe that serves 2. 520 calories per serving. Recipe by Cooking with Dog on YouTube.
Prep: 15 min | Cook: 12 min | Total: 32 min
Cost: $54.44 total, $27.22 per serving
Ingredients
- 1 stalk Long Green Onion (Naganegi) (white part sliced lengthwise, green part chopped large)
- 150 g Pork Belly (partially frozen, finely chopped)
- 2 cloves Garlic (finely minced)
- 2 cups Cooked Steamed Rice (preferably day‑old, cold)
- 2 packets Natto (Fermented Soybeans) (stirred to break up strings)
- 3 tbsp Vegetable Oil (divided for multiple stir‑fry steps)
- 2 Egg (beaten with a fork)
- 1 tsp Granulated Chicken Stock Powder (dissolved in sake or water)
- 2 tbsp Sake (optional, can use water)
- 1 tbsp Soy Sauce (regular or low‑sodium)
- to taste Beni Shoga (Pickled Red Ginger) (finely chopped for garnish)
- to taste Salt (optional, adjust at the end)
Instructions
Prepare Green Onion
Trim the long green onion, cut the white part in half lengthwise, then slice each half into thirds lengthwise; chop the green tops into relatively large pieces.
Time: PT3M
Chop Pork Belly
Partially freeze the pork belly for 15‑20 minutes, then cut into fine pieces; re‑orient and chop again to achieve a very fine texture.
Time: PT4M
Prepare Stock Solution
Dissolve 1 tsp granulated chicken stock powder in 2 tbsp sake (or water if avoiding alcohol). Stir until fully dissolved.
Time: PT1M
Heat Pan and Cook Egg
Add 1 tbsp vegetable oil to the frying pan, spread evenly with the back of a ladle, and heat over medium‑high. Drop a small amount of beaten egg; when it sizzles, pour in the beaten egg, stir briefly, then remove the partially cooked egg to a bowl.
Time: PT2M
Temperature: Medium‑high
Sauté Green Onion
Add another 1 tbsp oil, stir‑fry the chopped white part of the green onion until it turns a light golden color.
Time: PT2M
Temperature: Medium
Add Garlic
Add minced garlic and continue stir‑frying until fragrant (about 30 seconds).
Time: PT1M
Temperature: Medium
Cook Pork Belly
Add the finely chopped pork belly and stir‑fry until the meat is fully cooked and slightly crisp on the edges.
Time: PT3M
Temperature: Medium‑high
Add Rice
Add the cold steamed rice. Using the edge of the ladle, gently press down to separate grains without crushing them, then toss to coat with the meat and aromatics.
Time: PT2M
Temperature: Medium‑high
Stir‑Fry Natto
Create a small space on one side of the pan, add the natto, and stir‑fry quickly. Heat reduces stickiness and odor.
Time: PT1M
Temperature: Medium‑high
Add Stock and Soy Sauce
Pour the prepared chicken stock solution over the rice, then drizzle 1 tbsp soy sauce. Toss quickly to distribute evenly.
Time: PT1M
Finish with Green Onion Tops and Egg
Add the chopped green tops of the onion and the set‑aside scrambled egg. Break the egg into pieces and combine all ingredients thoroughly.
Time: PT1M
Garnish and Serve
Top the fried rice with finely chopped Beni Shoga (pickled red ginger) to taste. Serve immediately while hot.
Time: PT1M
Nutrition Facts
- Calories
- 520
- Protein
- 22 g
- Carbohydrates
- 58 g
- Fat
- 18 g
- Fiber
- 5 g
Dietary info: Contains meat, Contains gluten, Not vegetarian, Not vegan
Allergens: Soy, Egg, Pork, Wheat (soy sauce)
Ingredient Substitutions
- Instead of Long Green Onion (Naganegi): Leek, Spring onion
- Instead of Pork Belly: Bacon, Pancetta
- Instead of Garlic: Garlic paste
- Instead of Cooked Steamed Rice: Short‑grain rice
- Instead of Natto (Fermented Soybeans): Tempeh (different flavor)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Egg: Egg substitute
- Instead of Granulated Chicken Stock Powder: Chicken bouillon cube
- Instead of Sake: Water, Mirin (less alcohol)
- Instead of Soy Sauce: Tamari
- Instead of Beni Shoga (Pickled Red Ginger): Pickled ginger
- Instead of Salt: Soy sauce
Equipment Needed
- Frying Pan
- Ladle
- Mixing Bowl
- Fork
- Knife
- Cutting Board
- Spatula
Critical Steps — Do Not Skip
- Checking pan heat by dropping a bit of egg mixture before adding the full beaten egg.
- Freezing pork belly briefly to achieve a fine chop.
- Separating rice grains without crushing them.
- Stir‑frying natto briefly to reduce stickiness and odor.
Chef Tips from the Video
- A dash of sesame oil added at the end gives extra aroma.
- If you prefer a vegetarian version, omit pork and add sliced shiitake mushrooms.
- For extra crunch, sprinkle toasted nori strips just before serving.
Troubleshooting
Rice grains become mushy and stick together.
Use day‑old, fully cooled rice and avoid over‑stirring; press gently with the ladle to separate.
Natto remains overly sticky and smells strong.
Stir‑fry natto a little longer in a separate pan with a splash of oil before adding to the rice.
Pork belly is undercooked.
Increase cooking time for the pork and cut pieces smaller; verify with a meat thermometer.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; texture of natto changes after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Chop all vegetables and pork belly up to 2 hours ahead; keep refrigerated.
- Cook rice the day before and refrigerate; cold rice fries better.
- Prepare the stock solution in advance and store in a small jar.
Frequently Asked Questions
What is the cultural significance and history of Natto Fried Rice in Japanese cuisine?
Natto fried rice (Natto Chahan) is a modern adaptation that blends the traditional Japanese fermented soybean, natto, with the Chinese‑inspired technique of stir‑frying rice. It reflects Japan’s post‑war creativity in using pantry staples to make quick, nutritious meals.
What are the traditional regional variations of Natto Chahan in Japan?
While the basic recipe is nationwide, some regions add miso paste, others incorporate local vegetables like shiso or use different proteins such as squid. In Kansai, a lighter soy sauce is preferred, whereas Kanto cooks may add a splash of mirin for sweetness.
How is Natto Fried Rice traditionally served in Japanese households?
It is typically served hot in a shallow bowl, garnished with finely chopped Beni Shoga or pickled ginger, and accompanied by a side of miso soup or a simple salad. It is a common lunch or quick dinner dish.
What occasions or celebrations feature Natto Fried Rice in Japanese culture?
Natto Chahan is not tied to specific festivals but is popular as a comfort food during busy weekdays, school lunches, and as a budget‑friendly option for gatherings where a quick, protein‑rich dish is needed.
How does Natto Fried Rice fit into the broader Japanese cuisine tradition?
It exemplifies Japan’s love for umami and balance, combining fermented foods with rice, a staple. The dish showcases the Japanese principle of using simple, seasonal ingredients to create a satisfying meal.
What are the authentic traditional ingredients for Natto Fried Rice versus acceptable substitutes?
Authentic ingredients include day‑old short‑grain rice, natto, pork belly, Japanese soy sauce, and sake‑based chicken stock. Substitutes can be bacon for pork, mirin instead of sake, and tamari for gluten‑free soy sauce.
What other Japanese dishes pair well with Natto Fried Rice?
It pairs nicely with miso soup, a simple cucumber sunomono salad, or a side of pickled vegetables (tsukemono). A light green tea completes the meal.
What makes Natto Fried Rice special or unique in Japanese cuisine?
The dish uniquely combines the distinctive, sticky texture and health‑boosting enzymes of natto with the familiar comfort of fried rice, creating a protein‑rich, probiotic‑enhanced meal that many Japanese consider an acquired taste.
How has Natto Fried Rice evolved over time in Japan?
Originally a home‑cooking shortcut, Natto Chahan has entered restaurant menus, especially in Chinese‑style eateries, where chefs add extra seasonings or seafood. Modern versions often incorporate gluten‑free soy sauce and plant‑based proteins for health trends.
What are common misconceptions about Natto Fried Rice?
Many think the strong smell and slime make it inedible, but proper stir‑frying reduces both. Another myth is that natto must be eaten raw; heating it in fried rice still retains most of its nutritional benefits.
What are the most common mistakes to avoid when making Natto Fried Rice?
Common errors include using fresh hot rice (which clumps), overcooking the natto (which destroys its texture), and not pre‑heating the pan before adding the egg, leading to uneven cooking.
Why does this Natto Fried Rice recipe use partially frozen pork belly instead of ground pork?
Partially frozen pork belly can be chopped very finely, giving a tender bite and richer flavor from the fat, whereas ground pork can become mushy and lose the textural contrast that the dish aims for.
Can I make Natto Fried Rice ahead of time and how should I store it?
Yes, you can prepare all ingredients in advance and store the cooked rice and natto separately in the refrigerator. Re‑heat in a hot pan with a splash of oil; add fresh egg and garnish just before serving.
What does the YouTube channel Cooking with Dog specialize in?
The YouTube channel Cooking with Dog specializes in Japanese home‑cooking tutorials presented by a narrator and a talking dog mascot, offering step‑by‑step instructions for both classic and modern Japanese dishes.
How does the YouTube channel Cooking with Dog's approach to Japanese cooking differ from other Japanese cooking channels?
Cooking with Dog blends whimsical storytelling with clear, measured instructions, often emphasizing traditional techniques while also adapting recipes for everyday home cooks, unlike many channels that focus solely on high‑end restaurant recreations.
Last updated: August 20, 2026
