Steps

1. Separate the egg yolks and egg whites.
   🕒 01:08
2. In a bowl, add egg yolks from 2 eggs, oyster sauce 5g, fish sauce 2g, and MSG(Ajinomoto) 2 shakes.
   🕒 03:05
3. Add the seasonings and mix.
   🕒 03:44
4. Cover with plastic wrap and heat in a 600W microwave for 10 seconds at a time, stirring each time until soft-boiled. [Pro Tip!] To prevent it from fully solidifying, heat in short 10-second bursts and stir to achieve a creamy, sea urchin-like texture.
   🕒 04:15
5. Add vegetable oil 1.5 tbsp to a frying pan and heat it.
   🕒 06:29
6. Add egg whites from 2 eggs to the hot oil and fry until well browned and crackling. [Pro Tip!] Browning the egg whites enhances their aroma, giving them a flavor similar to Thai fried eggs.
   🕒 07:00
7. Once the egg whites are browned, break them into coarse pieces.
   🕒 08:37
8. Add rice 200g to the crumbled egg whites and stir-fry together.
   🕒 09:04
9. Add salt 2 pinches, MSG(Ajinomoto) 7 shakes, and ground pepper to taste and continue to stir-fry.
   🕒 09:20
10. Add scallions to taste and stir-fry.
    🕒 10:08
11. Pour fish sauce to taste around the edge of the pan and stir-fry to release its aroma. [Pro Tip!] Heating fish sauce causes its aroma to mellow, leaving only its flavor and umami, making it ideal for finishing stir-fries.
    🕒 10:22
12. Finally, add sake 1 tbsp and stir-fry together.
    🕒 10:41
13. Serve rice 200g in a bowl and sprinkle with shredded nori to taste.
    🕒 11:38
14. Top with the microwave-heated generic sea urchin (egg yolks).
    🕒 11:49
15. Garnish with wasabi to taste and drizzle with soy sauce to taste, if desired.
    🕒 12:03