Pork, Egg & Natto Fried Rice

Steps

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1. 1
   Chop the long green onion into large pieces, then finely dice it; partially freeze the pork belly first to make it easier to mince finely.
   ▶ ≈0:15
2. 2
   Dissolve the chicken stock powder in sake (or water if avoiding alcohol).
   ▶ ≈1:07
3. 3
   Heat oil in a frying pan, pour in the beaten egg, stir briefly until just partially set, then quickly remove and set aside.
   ▶ ≈1:17
4. 4
   Add more oil to the pan and stir-fry the chopped green onion until slightly colored, then add the minced garlic and cook until fragrant.
   ▶ ≈2:08
5. 5
   Add the minced pork belly and stir-fry until cooked through.
   ▶ ≈2:33
6. 6
   Add the hot steamed rice, gently pressing with the edge of the spatula to separate the grains without crushing them.
   ▶ ≈2:49
7. 7
   Push the rice to one side, add the natto directly to the empty space in the pan, and stir-fry it to reduce its stickiness and smell, then mix it into the rice.
   ▶ ≈3:01
8. 8
   Pour the pre-dissolved chicken stock and sake mixture into the pan and stir to combine evenly.
   ▶ ≈3:41
9. 9
   Push the rice aside again, drizzle the soy sauce directly into the pan, and toss to coat evenly, releasing its aroma.
   ▶ ≈4:01
10. 10
    Add the chopped spring onion leaves and the reserved scrambled egg, breaking up the egg and mixing everything together until combined.
    ▶ ≈4:24
11. 11
    Plate the fried rice and top with chopped pickled ginger (beni shoga) to taste; add salt if you prefer a stronger, restaurant-style flavor.
    ▶ ≈4:50