Steps

1. Slice 100g green onion into rounds.
   🕒 04:04
2. Prepare 2g dried wakame.
   🕒 04:37
3. Add 500cc water to a small pot and bring to a boil.
   🕒 05:09
4. Once the water is warm, add 1/4 tsp MSG(Ajinomoto), 2 tbsp soy sauce, 4 shakes black pepper, 1 tsp sesame oil, and 1 1/2 tbsp sake, then bring to a boil.
   🕒 05:54
5. Once boiling, add half of the sliced green onion and simmer until slightly thickened.
   🕒 06:43
6. Turn off the heat and add the remaining half of the green onion. The MSG(Ajinomoto) soup is now complete. [Chef's Tip!] The green onion added at the end creates a crisp texture, so using it in two stages is recommended.
   🕒 07:01
7. Finely dice 15g carrot to about the size of a grain of rice.
   🕒 07:22
8. Roughly chop 20g crab sticks.
   🕒 09:21
9. Peel and devein 35g shrimp, then chop finely. [Chef's Tip!] Chopping finely creates a bouncy texture.
   🕒 10:01
10. Chop 40g pork belly finely as well.
    🕒 10:35
11. Heat 200g cooked rice at 600W for 3 minutes 30 seconds to thaw.
    🕒 12:38
12. Whisk 2 eggs. [Chef's Tip!] Whisking them beforehand results in a yellow fried rice.
    🕒 13:34
13. Add a generous 1 tbsp lard to a frying pan and stir-fry 40g pork belly over medium heat until the pork fat is rendered.
    🕒 13:58
14. Increase to high heat, add the whisked egg, then immediately add the thawed 200g cooked rice and 15g finely diced carrot and stir-fry.
    🕒 14:36
15. Add the 35g chopped shrimp and 20g crab sticks, and stir-fry until the rice and ingredients are well combined. [Chef's Tip!] If shrimp is stir-fried first, it will become tough, so stir-fry it with the rice.
    🕒 15:25
16. Add 1/2 tsp salt, 1 tsp MSG(Ajinomoto), and 5 shakes black pepper, and stir-fry to combine everything.
    🕒 16:11
17. Add 1 drizzle soy sauce, 35g green onion, and 1 tbsp sake, and stir-fry to combine.
    🕒 16:38
18. Serve on a plate with the fried rice and soup. Enjoy!
    🕒 17:03