Steps

1. Finely chop 1/4 stalk of green onion.
   🕒 02:33
2. Mince 3 cloves of garlic after crushing them. Remove the germ as it can burn easily. (Key Tip!) Remove the garlic germ as it can burn easily.
   🕒 02:53
3. Finely chop 50g of diced pork into pieces roughly the same size as rice grains. (Key Tip!) Chopping the pork into rice-grain size pieces helps it meld with the rice for a more delicious finish.
   🕒 03:28
4. Crack 2 eggs into a bowl and whisk them well. (Key Tip!) Since fried rice is cooked quickly, prepare all ingredients before you start stir-frying.
   🕒 03:57
5. Prepare 200g of warm cooked rice. (Key Tip!) Use freshly cooked, warm rice for fried rice. Cold rice tends to become mushy.
   🕒 04:16
6. Add 1.5 tbsp of vegetable oil to a frying pan.
   🕒 04:40
7. Season the diced pork with a pinch of salt.
   🕒 05:00
8. Heat a frying pan over medium heat, add the seasoned diced pork, and stir-fry until the pork fat renders into the oil. (Key Tip!) Stir-frying to create an oil pool allows the pork fat to transfer well into the vegetable oil.
   🕒 05:07
9. Once the pork starts to brown, add the garlic and stir-fry until fragrant.
   🕒 05:31
10. Add the eggs and lightly stir to create soft scrambled eggs.
    🕒 05:42
11. Add 200g of cooked rice and stir-fry quickly with a ladle, breaking it up into small pieces.
    🕒 05:54
12. Add 1/2 tsp of salt and 9 shakes of MSG (Umami Seasoning). (Key Tip!) MSG does not interfere with the ingredients' aroma; it enhances the garlic's fragrance.
    🕒 06:04
13. Add the green onion and plenty of black pepper.
    🕒 06:35
14. Add a dash of soy sauce for aroma.
    🕒 06:48
15. Add 1 tbsp of cooking sake (rice wine) and stir until everything is well combined. (Key Tip!) Adding sake at the end helps to make the fried rice moist.
    🕒 06:54
16. Turn off the heat and taste.
    🕒 07:12
17. Plate the fried rice and garnish with optional pickled red ginger and chives. (Key Tip!) Gently pressing down with a ladle when plating helps create a well-shaped serving.
    🕒 07:20