Making fried rice for Saba Man. Ham, green onion, egg, and cold rice.
Refrigerator-cold rice is important.
I chop the ham then while heating the skillet with a drop or two of canola oil. When the pan was sizzle-ready I toss in the ham and heat through.
Chopsticks in one hand, I add more oil then dump the bowl of rice into the pan. The sound of cold rice hitting the hot oil is intoxicating. The thick and quick rising steam prohibits any decent photos. :(
Stirring constantly, I add the splash of shoyu, check for color, then a bit more. Not too much… the ham has enough of it’s own salt to go around.
I form a crater in the center of the now tanned rice. In goes one egg—dead center.
Stir. Stir. Stir.
Just in the middle.
I start moving the rice towards the center as the egg fries up!
Making chopping motions… breaking up the pieces.
In go the green onions. I like bigger pieces.
Swirl. Toss. Swish!
Add some fruit and bits of tofu. Honestly, I wish I had added more veggies. But oh well…
Embellish with beni-shoga and nori slivers.
Packed and ready to go.