Steps

1. Make diagonal cuts into 30g of scallion, being careful not to cut all the way through.
   🕒 03:55
2. Finely chop 3g of ginger.
   🕒 04:30
3. Cut 50g of pork belly into small pieces. [Chef's Tip!] To prevent meat bacteria from transferring to vegetables, it's hygienic to cut the meat first.
   🕒 04:43
4. Put 2 eggs into a bowl and mix thoroughly, scraping the bottom, until no egg white remains. [Chef's Tip!] Using warm rice instead of cold rice makes it easier to cook through.
   🕒 05:35
5. Add 1 and 1/2 tbsp lard to a frying pan and heat it thoroughly. [Chef's Tip!] The higher the heat when making fried rice, the more delicious it will turn out.
   🕒 06:34
6. Add the pork belly to the hot frying pan and stir-fry lightly. [Chef's Tip!] Don't be stingy with the oil for fried rice; using plenty will make it even more delicious.
   🕒 07:02
7. Add the ginger and stir-fry until fragrant.
   🕒 07:30
8. Before the pork belly becomes crispy, add the eggs, then immediately add 200g of rice. Quickly mix and stir-fry so that the rice absorbs the soft-set eggs. [Chef's Tip!] By separating the eggs used as an ingredient from the eggs coating the rice, you can enjoy different textures.
   🕒 07:35
9. Add 1/2 tsp salt, 8 dashes MSG(Ajinomoto), and black pepper to taste (about 3 times the usual amount) and mix-fry. [Chef's Tip!] Not using soy sauce, but instead highlighting the flavors of salt and ginger, is the key to 'Supreme Golden Fried Rice'.
   🕒 08:00
10. Add the scallion and mix-fry, tossing the entire mixture.
    🕒 08:36
11. Add 2 dashes of five-spice powder. [Chef's Tip!] Adding too much five-spice powder can make the flavor too strong, so it's recommended to stick to about 2 dashes.
    🕒 08:41
12. Add 1 tbsp sake and quickly mix-fry to achieve a fluffy yet moist texture.
    🕒 09:00
13. Plate the finished fried rice and garnish with red pickled ginger to taste, if desired.
    🕒 09:25