Steps

1. Prepare a wooden spatula and a silicone spatula. (Key Technique!) Using both simultaneously will make the cooking process smoother.
   🕒 02:31
2. Have your serving plates and ladle ready beforehand.
   🕒 02:42
3. Finely chop 1 long scallion stalk. (Key Technique!) Lay the scallion flat and slice it thinly, then chop it roughly for a coarse mince.
   🕒 03:20
4. Julienned 1/2 clove of ginger.
   🕒 03:56
5. Cut 80g of thinly sliced pork belly into bite-sized pieces. (Key Technique!) Using thicker cuts of pork will add more chewiness.
   🕒 04:08
6. Beat 2 large eggs.
   🕒 04:38
7. Heat 2-3 tbsp of vegetable oil in a frying pan. Add the cut pork belly, long scallions, and ginger and stir-fry over medium heat.
   🕒 04:47
8. Stir-fry for about 4 minutes until the pork releases its oil and everything turns golden brown and slightly crispy. (Key Technique!) Slowly render the fat from the pork, then use that oil to sauté the scallions and ginger.
   🕒 05:04
9. Temporarily remove the stir-fried ingredients to a plate. (Key Technique!) To prevent the ingredients from burning, remove them at this stage.
   🕒 05:58
10. Reheat the oil remaining in the frying pan after removing the ingredients (this is your shallot oil).
    🕒 06:09
11. Pour the beaten egg into the heated pan and immediately add 350g of warm cooked rice, then stir-fry.
    🕒 06:31
12. Use the two-spatula technique (wood and silicone) to mix vigorously, coating the rice with the egg. (Key Technique!) Imagine coating the rice with egg; use the wooden spatula to break up any clumps.
    🕒 06:44
13. Home stoves have lower heat. Instead of tossing the pan, stir-fry as if searing on a griddle to develop a fragrant aroma.
    🕒 07:31
14. Once the rice has been stir-fried to a certain extent, sprinkle with 1/3 tsp of salt.
    🕒 08:18
15. Return the reserved pork and long scallions to the frying pan and stir-fry to combine everything.
    🕒 08:29
16. Pour 2 tsp of soy sauce and 2 tsp of cooking sake (rice wine) into a corner of the pan and let them caramelize.
    🕒 09:04
17. Stir-fry to coat everything with the caramelized seasonings. (Key Technique!) Caramelizing the seasonings at the end adds fragrance and achieves the 'para-fuwa shittori' texture.
    🕒 09:15
18. Pack the finished fried rice into a bowl and invert it onto a serving plate. (Key Technique!) Letting it steam briefly in the bowl will make it moist and fluffy.
    🕒 09:40
19. Generously sprinkle a pinch of pepper over the plated fried rice. Garnish with finely chopped scallions and pickled red ginger if desired.
    🕒 10:33