Ingredients
The following ingredients have 3 Servings
- 2 tablespoons (30 milliliters) canola or vegetable oil
- 1 clove garlic (peeled and minced)
- 1 carrot (peeled and finely chopped)
- 4 ounces (113 grams) chashu (diced, or ham)
- 3 cups (380 grams) cooked and cooled Japanese short grain rice
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1/4 teaspoon salt
- Pinch freshly ground black pepper
- 2 large eggs (lightly beaten)
- 3 green onions (thinly sliced, set aside a few green pieces for garnish)
- 1 teaspoon (5 milliliters) sesame oil
- Beni shōga (red pickled ginger) (optional, for garnish)
Instruction
- Place a large wok over high to medium-high heat and drizzle with the vegetable oil.
- Once hot, add the garlic and cook just until fragrant, 20-30 seconds. Add the carrots and chashu and cook, stirring constantly until heated through.
- Crumble in the rice and toss with the ingredients, breaking apart any clumps, until each grain is coated in the oil.
- Push the rice to one side of the pan and pour in the beaten eggs into the empty area. Once starting to set, break apart lightly to scramble and toss with the rice.
- Pour the soy sauce and sake around the edges of the rice and toss to coat. Season with the salt and freshly ground black pepper.
- Toss in the green onions and season with sesame oil. Adjust flavors to taste and serve immediately, garnished with additional green onions or beni shoga (pickled ginger) if desired.
