Step 1

Gather all the ingredients.

Step 2

Cut the chashu into ¼-inch slices.

Step 3

Then cut the slices into ¼-inch strips and into small cubes.

Step 4

Cut the white part of green onions into thin rounds, then cut the green part diagonally. Keep them separated.

Step 5

In a small bowl, beat the eggs.

Step 6

Heat a wok or large frying pan over medium-high heat and add 2 Tbsp oil and swirl around to make sure all sides of the work (frying pan) are coated with oil. When you see the smoke coming out from the side of the wok, add the beaten egg.

Step 7

The hot oil will quickly cook the egg. Swirl the egg with the wooden spatula a few times. While the egg is still runny in the middle but fluffy on the edge, transfer to a plate.

Step 8

Heat the wok over medium high heat (If you're not using fatty meat, add 1 Tbsp oil into the same wok). Add chashu and stir fry for about 2 minutes and the fat of the pork belly will render oil.

Step 9

Add the white part of the chopped green onions and stir fry for a minute.

Step 10

Add the rice and separate it with the wooden spatula. You may want to lower the heat if you are taking time to separate rice (Japanese short grain rice is stickier than long-grain rice etc, so it takes a bit time to do this process). Using a scooping motion, combine the rice and ingredients together, coating the rice with oil from the ingredients.

Step 11

Add the egg and break into smaller pieces while you stir fry.

Step 12

Once the rice and ingredients are mixed throughout, add the soy sauce and salt.

Step 13

Add white pepper and drizzle sesame oil.

Step 14

Add the green part of the chopped green onion (leaving some for garnish and quickly toss all together. Fill the rice bowl all the way to the top and gently press with the spatula.

Step 15

Flip the rice bowl onto the serving plate to release the fried rice. Sprinkle green onion and serve immediately.