Without breaking up the ground meat, lightly season the surface with salt and pepper. Sprinkle with sake.
Mince the ginger and garlic.
Roughly mince the leek, including the green section. You can also cut a 十 sign lengthwise and then chop finely.
Beat the egg in a bowl and lightly season with salt and pepper.
In a wok or large frying pan, add 1 teaspoon of both sesame oil and frying oil. When it has warmed completely, add the egg in at one time and stir it with large motions.
When it has cooked about 50% (this happens quickly,) return the egg to the bowl that it was beaten in. Break it apart with a wooden spoon (etc.) using cutting motions.
In the same unwashed frying pan, add 1.5 teaspoons of sesame oil and frying oil. Cook the ginger and garlic.
Once fragrant, add the block of ground meat as- is. Without breaking it apart, pan fry it like a hamburger. I used ground chicken breast this time.
When both sides of the meat have browned, break it apart by using cutting motions while continuing to cook. It doesn't have to be broken apart finely. It tastes best if it there are some hard clumps.
Once the meat has been broken apart and cooked, add the leek. Continue cooking.
Add the chicken stock granules, salt, and pepper to season.
Once the flavors have blended, add the egg. Break it apart as you combine everything together. Pour the soy sauce directly onto the surface of the frying pan so that it can sizzle. Stir everything around 2 or 3 times and turn off the heat.
While it is freshly cooked, divide into 8 portions. Since I had 650g, I made each portion about 80g. Once the portions have completely cooled, store them in the freezer.
When you want to eat some fried rice, just microwave a portion and mix it with warm rice! 1 serving of rice is about 180-200g.
It's not really a huge secret or anything, but my family never knows that I don't actually fry the rice!
When microwaving the base, remove the plastic wrap. Depending on the brand of wrap, when it touches oil at a high temperature there is the chance that it will melt.
Story Behind this Recipe
I got this idea by watching someone make a chicken rice base on a TV cooking show. I tried it with fried rice, which we eat a lot in my house. I cooked the ground meat according to the method shown on the TV show.
If you make this and stock it when you have some spare time, then it will be so convenient for those days that you don't want to cook or don't have any time. When storing small portions, place it on a sheet of plastic wrap, lightly flatten it out, wrap it up, and then store in the freezer. Since the green part of the Japanese leek is filled with Vitamin C and carotene, don't throw it away!