Kintoki Fried Rice Recipe

If using freshly cooked rice, spread it on a tray and refrigerate for at least 30 minutes to let moisture escape; day-old rice is preferred. Measure out and have all vegetables diced and sliced, scallions sliced, and eggs beaten lightly in a bowl.

Mix the sauce: in a small bowl combine soy sauce, mirin, sesame oil and sweet chili ponzu. Stir and set aside.

Soft-scramble eggs

Heat 1 tablespoon neutral oil in a large nonstick or carbon-steel skillet or wok over medium-high heat until shimmering. Pour beaten eggs into the pan, swirl gently and cook, stirring slowly, until just soft-set but still slightly runny. Remove eggs to a bowl and set aside (they will finish cooking with the rice).

In the same pan, add remaining 1 tablespoon oil and 1 tablespoon butter. When butter foams, add grated ginger and minced garlic. Sauté for 20–30 seconds until fragrant, taking care not to burn.

Add carrots and mushrooms to the pan. Stir-fry over high heat for 2–3 minutes until carrots begin to soften. Add baby corn and peas, continue stir-frying 1–2 minutes until vegetables are heated through but still have bite.

Season vegetables lightly with 1/2 teaspoon salt and 1/4 teaspoon white pepper to build base seasoning.

Increase heat to high. Break up any clumps of rice with your hands or a spoon and add rice to the pan in an even layer. Press down slightly and let sit 20–30 seconds to allow a little crisping on the bottom, then stir-fry, tossing to combine with vegetables. Work quickly to get each grain coated and separated.

Drizzle the prepared sauce evenly over the rice. Continue tossing and stir-frying for 2–3 minutes so the rice absorbs the sauce. Taste and adjust seasoning with remaining salt and pepper as needed.

Fold the reserved soft-scrambled eggs back into the rice and add scallions. Toss gently until eggs are heated through and distributed evenly.

Turn off the heat. Spoon the fried rice into shallow bowls or a wide serving plate. Pour additional 1–2 tablespoons of sweet chili ponzu around and slightly over the rice to serve as the sauce pool (adjust to taste) — the dish should be presented with the rice sitting in a sweet-spicy-citrusy ponzu base.

Sprinkle toasted sesame seeds and shredded nori or aonori over the rice. Garnish with pickled ginger or cucumber and microgreens if using.

Serve immediately while hot. Provide extra sweet chili ponzu on the side for guests who want more sauce.