Steps

1. Finely mince 3g of ginger after shredding it.
   🕒 04:02
2. Finely mince about 5cm of green onion.
   🕒 04:20
3. Lightly salt 50g of pork belly and cut into small cubes.
   🕒 04:36
4. Crack 2 eggs in a bowl and lightly beat them until the egg whites are still slightly visible.
   🕒 04:56
5. Heat 1 pack of cooked Japanese rice thoroughly in the microwave.
   🕒 05:15
6. Heat 1.5 tbsp of oil in a frying pan over high heat. [This is the key!] Homemade fried rice tends to have too little oil, so don't be afraid to use plenty of oil to achieve a restaurant-quality taste.
   🕒 05:40
7. Add 50g of pork belly to the frying pan and stir-fry over high heat until browned.
   🕒 06:11
8. Push the stir-fried pork to the side of the frying pan to pool the oil.
   🕒 06:33
9. Add the minced 3g of ginger to the pooled oil and stir-fry until fragrant.
   🕒 06:40
10. Once fragrant, add the 2 beaten eggs and 1 pack of heated rice. Stir-fry while breaking up the rice with the side of a ladle. [This is the key!] If the rice is clumped together, break it up thoroughly with the side of the ladle while mixing.
    🕒 06:43
11. Once the rice has loosened, add 1/2 tsp of salt and 8 shakes of MSG (Umami Seasoning) and stir-fry well.
    🕒 07:05
12. Add the minced green onion and stir-fry briefly until lightly cooked.
    🕒 07:29
13. Add plenty of black pepper and mix well.
    🕒 07:39
14. Drizzle in 1 tbsp of Cooking Sake (Rice Wine) and stir-fry while letting the moisture evaporate. [This is the key!] Adding Cooking Sake (Rice Wine) results in a texture between fluffy and moist, and reduces greasiness.
    🕒 07:51
15. Plate the finished fried rice into a rice bowl, pressing down lightly.
    🕒 08:26
16. Cover the bowl with a plate, flip it over, remove the bowl, and shape the rice.
    🕒 08:53
17. Serve with an appropriate amount of pickled red ginger.
    🕒 09:03