No, an egg did not in fact fry this rice. Because it's an egg.

Recipe with various methods

For such a simple dish there's a decent bit of technique and timing involved to execute it 'well'. The main things being:

• not to overload the pan
• cook your add-ins in individual batches.
• have everything prepped before you start
• use day old rice or make sure to dry the rice really well before hand
• do not go too crazy with the amount of add-ins
• use a wok if you can

This can be made on a normal western electric stove but it requires a bit more finesse and waiting for the pan to recover its heat before moving onto the next step as we don't have a 15k BTU jet burner. I've personally just moved to making this on a little cheap portable gas stove because it allows for better control over the temp and also so I don't have to worry about smoking out the house.

While there is a certain dogma online about what fried rice is and isn't. It is a dish to use as a template to get rid of leftovers or just have fun with.

Thanks for reading and have a nice day <3

Carnitas Recipe

Crema recipe Used this is as base and then added powdered jalapeno

Pickled red onions I like reducing the amount of vinegar and adding in some lime juice for these

This is great for a group meal or freezing the pulled pork before the crisping step!

Have a nice day <3

For those unfamiliar with Tori Paitan ramen it's the brother of tonkotsu ramen just subbing in chicken instead of pork when making the broth!

This is defiantly a weekend only meal unless you've broken up the prep across the week. There are some shortcuts used to help reduce time and make it more feasible for a home cook to do, such as using a pressure cooker to reduce overall cooking time for the stock base or utilizing sous vide to handle the Chashu pork. Included are the recipes I used and any deviations I made. Also I will warn you, if you do not commonly cook Japanese dishes you will need to find a lot of uncommon ingredients (Mainly for the Tare and aroma oil) But after that you will have a very nicely stocked pantry for other dishes!

Making this while tedious really made me appreciate good ramen shops.

• Soup Base - While this portion of the recipe calls for the leftovers of another recipe, I opted to just use the fresh ingredients and it came out perfectly fine. Also for the chicken, if you have a local asian grocery store such as h-mart they normally carry what are called stewing hens which are perfect for this dish.
• Tare Pulled from this recipe.
• Aroma oil Pulled from the same recipe as above
• Chashu The recipe calls for using an oven but there are notes in the article for using a sous vide as well if you'd like.
• Noodles, I ended up finding that my local store carries sun noodles which are basically fresh frozen ramen noodles. If you're unable to source that just stealing the block from a pack of instant is totally fine in my opinion (Cooking is supposed to be fun)
• soy glazed pan seared trumpet mushrooms, toss mushrooms in a pan with some oil and cook until starting to brown. Then toss in soy sauce and cook until reduced and coated.
• scallions, these are just the green section from another part of the dish
• bean sprouts, just a quick blanch to keep their crisp snap
• ramen egg, Not sure why I didn't have one in this picture, might have already ate it by the time I was ready because they're so good.

I believe that's everything for this. For those who prefer visual learning I highly recommend looking up way of ramen on youtube and specifcally this video as it goes over the process and shows what to do if you run into some issues.

Hopefully you find this useful! <3

Made using this recipe totally worth the effort to me but for something a little easier and with chicken tenders give this recipe a try! Have a nice day <3

One of my favorite quick meals! For anyone struggling to nail scrambled eggs I'd give this article a read! Have a nice day <3