Japanese Fried Rice

Adapted by StarChefs.com
December 2011
Yield: Yield: 20 Servings


Japanese Fried Rice
¼ cup grapeseed oil
1 tablespoon grated ginger
8 cloves garlic
12 ounces diced pork belly, slow-roasted for 4 hours at 200°F
1 pound par-cooked and diced potatoes
1 cup diced carrot
1 cup diced onion
1 quart cooked rice
½ pound rock shrimp
¼ cup mirin
¼ cup sake
¼ cup soy sauce
To Assemble and Serve
12 eggs, cooked at 61.5°C for 1 hour and sliced
1 cup sliced scallions
1 tablespoon sriracha
2 tablespoons Japanese Kewpie mayonnaise
1 handful bonito flakes
1 handful nori


Japanese Fried Rice:
In a wok, heat the oil and add the ginger, garlic, pork, potato, carrot, and onion. Cook for 1 minute, then add the rice and cook for 2 more minutes, stirring constantly. Add the rock shrimp, mirin, sake, and soy and cook for 2 additional minutes.

To Assemble and Serve:
Place the rice in a serving bowl. Top with eggs, scallions, sriracha, mayonnaise, bonito flakes, and nori.