On my last video, I showed you my take on Japanese pork chashu. Instead of eating ramen two days in a row, I decided to transform my pork chashu into fried rice.

You can’t go wrong with fried rice and this recipe. This dish is packed with tons of flavor! No words can describe this but, TRY IT OUT! I promise you’ll love it!

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Serves: 2

Ingredients:

1 cup of left over pork chashu chopped into bite size pieces (see http://ivyskitchen.net/?p=1074)

1 1/2 cup of day old rice

4 cloves of garlic minced

1/4 cup of sliced green onions

2 eggs

shoyu (depending on your taste)

sesame oil (depending on your taste)

1 tbs unsalted butter

garlic powder and black pepper to taste

pinch of salt

Instructions:

1. Heat oil on medium high heat.
2. Saute pork, just to warm through and char. Set aside if you are afraid you’ll “over cook” the pork.
3. Lower heat to medium low, add garlic and saute until fragrant.
4. Add day old rice and break up with spatula.
5. Mix rice with garlic and pork (if pork is still in your wok).
6. Season to taste with garlic powder, ground black pepper, and salt.
7. Mix until rice is combined with the seasoning.
8. Set rice to the side of the wok and add oil.
9. Drop in your eggs and let it set before scrambling.
10. Once scrambled, mix it with your rice. If you took your pork out, this is the time to add your pork to the rice.
11. Season with shoyu and sesame oil.
12. Add green onions and butter.
13. Mix until well combined.
14. I like to char the bottom of my fried rice. You can skip this step if you don’t want “crunchy bits”. If you do, turn your wok to high and let it sit for a minute.
15. Serve hot and enjoy!