This Japanese style fried rice consists of pieces of pork with bean sprouts, sweet kernel corn and green onions.
Course Main Course
Cuisine Japanese
Keyword corn, fried rice, pork
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4servings
Calories 454kcal
Author Liza Agbanlog
Ingredients
3eggs, lightly beaten
Kosher salt
2tbspolive oil
4cupscold cooked rice
1tbspsoy sauce
¼tspwhite ground pepper
6ozchashu (Japanese braised pork) , char siu (Chinese bbq pork) or ham, diced
1/2cupcanned sweet kernel corn, drained
3green onions, chopped
1cupbean sprouts
1tspsesame oil
2tspliquid seasoning(optional)
Roasted seaweed flakes(optional)
Instructions
Season the eggs with salt.
In a large non-stick skillet or wok, heat the oil over medium high heat. Add the beaten eggs and cook until starting to set. Then push the set eggs toward the center and let the unset egg run to the edges. Continue cooking until the eggs are firm. Add the rice and stir-fry for 3 minutes, stirring and breaking up any clumps. Season with soy sauce and white pepper.
Add the pork, corn and green onions, and stir-fry for 2 minutes. Taste; add more salt if needed. Gently stir in the bean sprouts. Drizzle with sesame oil and liquid seasoning, if using.
Serve. Garnish with roasted seaweed flakes, if using.