Pork, Egg & Superfood Soybean Fried Rice Recipe for Natto Chahan

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. Add Garlic

   Add minced garlic and continue stir‑frying until fragrant (about 30 seconds).

   Time: PT1M

   Temperature: Medium

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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