Homemade sauce from Recipe ID: 1354890 (or garlic infused soy-sauce as a substitute)
2 scant teaspoons
Salt and pepper
a small amount
a small amount
For homemade lard and the sauce, refer to Steps 17-20 in Recipe ID: 1354890.
Mince up the Japanese Leek, naruto, and the char siu.
Mix and loosen up the eggs. You can add an extra egg if you'd like!
Heat up your frying pan, then pour in the vegetable oil. Best if you use a wok.
Add the eggs from Step 3 to the pan from Step 4. Ideally, the eggs should start sizzling and bubble up immediately.
Mix briskly with a wooden spatula. Work quickly from hereon.
Add the cooked rice to pan. The rice should be reasonably warm.
Toss and shake your pan, mixing the egg and rice together.
Once the rice and egg are combined, quickly introduce the minced leeks.
Then immediately throw in the minced char siu as well.
Toss your pan and stir-fry the rice, making sure that the big clumps of rice are flaking up.
Add salt and pepper as well as the umami seasoning to taste.
Add in the homemade lard. Stir-frying with a little bit of lard with give your grains of rice a nice sheen.
Toss the pan multiple times so the lard coats the grains of rice evenly.
Then pour in the homemade sauce, combining it well with the fried rice.Shake the pan some more -- this is quite important.
When there aren't any more clumps left in the rice and it's become glossy, taste and adjust the seasoning to taste.
We have a mold at home that we use to shape our fried rice dishes. You can purchase these at a discount stores.
Plate, and you're done!
In this recipe, I listed 8 slices of char siu. If this seems like too much for you, feel free to lessen the amount. When I make this at home for my family, there are times when I only use the edges of the char siu rolls.
If you'd like to add a special touch to your fried rice, see "Special Fried Rice with Ankake Soup" (Recipe ID: 2503037)
Story Behind this Recipe
My parents taught me this recipe.
If you don't have any homemade lard on hand, feel free to use the kind you can get at the store! In that case, you won't need any vegetable oil, but use a teeny bit more lard when stir-frying. It's difficult to make large batches of homemade lard (plus it'll have some seasoning included with it), so we use it in this recipe as a secret ingredient to give the rice an extra boost in flavor.