Soma’s Five Grand Cuisine All-In Fried Rice
Home 'Five Grand Cuisine All-In' version
- Difficulty
- Total time
- 1 h 40 min
- Hands-on
- 1 h 10 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentfrying pan, pot, steamer, donabe
Tasteumami, light
Ingredients
- 2 cups uncooked rice
- ¼ onion
- 2 large cabbage leaves
- 1 small can clams (reserve the liquid)
- 200 g braised pork (or grilled)
- 1 tbsp shredded coconut
[A]
- 1 tbsp granulated chicken stock
- 1 tsp soy sauce
- 1 tsp oyster sauce
[B]
- 2 eggs
- 2 tbsp mayonnaise
Garnish
- 1 tbsp pickled ginger
Method
- 1
Dice the onion and cabbage leaves.
- 2
Cut the pork into bite-size pieces.
- 3
Wash the rice and then let it soak for 30 minutes, and then drain the water.
- 4
Put the rice in a donabe pot. Add 2 cups of water, the liquid from the canned clams, and the [A] ingredients and stir everything together. Then put in the onion, clams, and pork. Cover and heat. Once it comes to a boil, reduce heat to low and simmer for 12 minutes. Then turn off the heat, keep the cover on, and let steam for 15 minutes.
- 5
Heat the vegetable oil in a frying pan and add the shredded coconut and cabbage and simmer on medium heat for 3 minutes, or until the coconut becomes tender. Mix the [B] ingredients together and then drizzle over the coconuts. Saute everything together into scrambled eggs.
- 6
Add step 4 to step 5 and roughly combine with a spatula. Plate, garnish with pickled ginger, and you’re done!
Food safety
- Cook whole cuts of pork to at least 63 °C / 145 °F and rest for 3 minutes.
- Don't leave cooked rice at room temperature for more than 1–2 hours; refrigerate leftovers promptly.