Cup of Yum
1. Gather all the ingredients. For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe. If you just cooked your steamed rice, transfer it to a baking sheet lined with parchment paper to cool it and let the moisture evaporate.

To Prepare the Ingredients

1. Cut 8 oz Homemade Chashu (Japanese Braised Pork Belly) into ¼-inch slices.
2. Cut the slices into ¼-inch strips and then into small cubes.
3. Cut the white part of 5 green onions/scallions into thin rounds, then cut the green part diagonally. Keep them in separate bowls.
4. In a small bowl, beat 2 large eggs (50 g each w/o shell).

To Make the Fried Rice

1. Heat a wok or large frying pan over medium-high heat, Add 2 Tbsp neutral oil and swirl around to make sure all sides of the work or pan are coated with oil. When you see smoke coming out from the side of the wok, add the beaten eggs.
2. The hot oil will quickly cook the egg. Swirl the egg with a wooden spatula a few times. While the egg is still runny in the middle but fluffy on the edge, transfer to a plate.
3. Heat the wok over medium-high heat (if you‘re not using fatty meat, add 1 Tbsp oil to the same wok). Add the chashu and stir-fry for about 2 minutes. The fat of the pork belly will render oil.
4. Add the white part of the chopped green onions and stir-fry for 1 minute.
5. Add 3 servings cooked Japanese short-grain rice (cold) and break up any clumps with the wooden spatula. You may want to lower the heat if you are taking time to separate the rice (Japanese short-grain rice is stickier than long-grain rice, so this takes a bit of time). Using a scooping motion, combine the rice and ingredients together, coating the rice with the oil from the ingredients.
6. Add the egg back to the wok and break it into smaller pieces while you stir-fry.
7. Once the rice and ingredients are mixed throughout, add 2 tsp soy sauce and ¼ tsp Diamond Crystal kosher salt.
8. Add ⅛ tsp white pepper powder and drizzle with 1 tsp toasted sesame oil.
9. Add the green part of the chopped green onions (leaving some for garnish) and quickly toss all together. It‘s now ready to serve. Fill a rice bowl with the Chashu Fried Rice all the way to the top and gently press with the spatula.

To Serve

1. Flip the rice bowl onto the serving plate to release the fried rice. Repeat with the rest of the rice. Sprinkle with green onion and serve immediately.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days and in the freezer for a month.