Steps

1. Mince 2 cloves (10g) of garlic. [Expert Tip!] Garlic cores can easily burn and become bitter, but it's not a problem if they brown during this stir-frying method.
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2. Dice 1 pack (35g) of bacon.
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3. Remove the core and peel from 1/4 onion, then julienne it. [Expert Tip!] The onion is also delicious when cut into larger pieces to retain some texture.
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4. Heat 1 and 1/2 tbsp olive oil in a frying pan over medium heat, then stir-fry the minced garlic. Once fragrant, add the diced bacon and continue to stir-fry.
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5. Once the garlic and bacon are crispy, add the julienned onion and stir-fry until cooked through.
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6. Crack 1 egg directly into an empty spot among the ingredients in the pan and cook it slightly, as if making a fried egg, until the egg white sets. [Expert Tip!] Cracking the egg directly, rather than using a beaten egg, enhances the crispiness of the egg white and reduces dishes to wash.
   🕒 19:00
7. Add approx. 2 chili peppers (sliced into rings) to the cooking egg and stir-fry. [Expert Tip!] Adding the chili peppers at this stage prevents the dish from becoming too spicy, which might happen if added at the beginning.
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8. Flip the egg, and once browned, break it apart and stir-fry.
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9. Add 200g cooked rice to the pan, breaking it up and mixing it thoroughly with the egg and other ingredients. Stir-fry until the rice is fluffy and separate. [Expert Tip!] Mix while pressing down on the rice to create a crispy texture on the underside. Don't worry too much about the consistency at this point, as sake will be added at the end to prevent sogginess.
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10. Sprinkle 1/3 tsp salt over the entire mixture.
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11. Add 8 shakes of MSG(Ajinomoto) (MSG).
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12. Add 1 tsp soy sauce to enhance the aroma.
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13. Add 1 tbsp sake and mix everything well.
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14. Switch to a ladle and use the back of it to break up any clumps of rice while stir-frying, making the entire dish finely separated and lump-free. [Expert Tip!] Stir-frying while pressing down on the rice with the back of a ladle helps eliminate clumps and results in a fluffy finish.
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15. Serve on a plate, sprinkle with dried parsley to taste, and it's complete. We also recommend adding Majisco for a change in flavor.
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