Steps

1. Separate 1 egg into yolk and white.
   🕒 01:27
2. In a bowl, mix 2 tbsp White Soy Sauce, 1 tsp Mirin (Sweet Rice Wine), and 1 tsp Cooking Sake (Rice Wine) to create the sauce. Add the egg yolk and marinate for about 1 hour. (This is the key!) Marinating for an hour ensures the flavor deeply penetrates.
   🕒 01:46
3. Briefly blanch 10 Snap Peas, then separate the peas and pods.
   🕒 01:49
4. Finely slice the snap pea pods.
   🕒 01:57
5. Spread freshly cooked 300g Rice on a plate lined with plastic wrap and let it cool slightly. (This is the key!) Freshly cooked rice is soft, so cooling it is important.
   🕒 02:22
6. Heat 2 tbsp Sesame Oil in a frying pan and add 1 tsp minced Garlic.
   🕒 02:54
7. Once the garlic is fragrant, add 30g Shirasu (Japanese anchovy sprouts) and stir-fry until it sizzles.
   🕒 03:04
8. Add the rice and stir-fry gently, ensuring the shirasu and garlic aroma spreads throughout.
   🕒 03:12
9. Add a pinch of Salt and a pinch of Pepper, then add the blanched Snap Peas (both peas and pods).
   🕒 03:43
10. Once the ingredients are mixed, create a well in the center of the pan and pour in 1 beaten egg white.
    🕒 04:04
11. When the egg white is whitish and semi-cooked, quickly mix it with the rice and increase the heat to high, stir-frying everything vigorously.
    🕒 04:06
12. Finish by drizzling a little Soy Sauce.
    🕒 04:33
13. Plate the fried rice and gently place the marinated egg yolk on top to complete. (This is the key!) Using the egg yolk as a sauce allows you to enjoy it twice.
    🕒 04:45