Japanese Fried Rice

I recently got back in contact with one of my dearest friends from my Japan days, Dawn-Lee, who lives in Canada. This has brought up a lot of fond memories and naturally my thoughts went to food. I loved Chinese food in Japan. The Japanese had a way of making it less greasy than it is here, especially the rice. For me, nothing can beat Japanese Fried Rice. In San Francisco the best place to get fried rice, in my opinion, is Katanaya near Union Square.  (They also have the best Ramen, by the way.)  I have tried for years to make Japanese Fried Rice and failed miserably until this recipe. As with most of my favorite Japanese recipes, this comes from Let's Cook Japanese Food by Amy Kaneko. As I said before, this is the best cookbook for Japanese home cooking.

So back to the recipe. The first time I tried it it came out perfectly.  The key was to use a really hot pan, put the eggs in before the rice, and use cold rice straight from the refrigerator.  Never make fried rice with freshly-made rice.  It will be soggy.  This is the one time that leftover rice actually tastes good! This is a dish you cook super quickly, so make sure you have yourself organized before you start.

Ingredients

• 6 slices thick-cut bacon, cut into 1-inch pieces
• 1 tablespoon sesame oil
• 1 tablespoon canola or vegetable oil
• 2 large eggs lightly beaten
• 1/2 medium yellow onion, minced
• 5 green onions, including tenter green tops, minced
• 3 cups cold leftover rice
• 1 chicken bouillon cube, crushed to a powder
• 1 tablespoon oyster sauce
• 1/4 cup frozen peas
• 1/4 cup frozen corn kernels
• Salt
• Ground pepper

Instructions

1. In a frying pan, fry the bacon over medium-high heat until the fat starts to render but the bacon does not start to crisp, about 4 minutes.  
2. Transfer bacon to paper towels and safe the bacon fat for some later date.  (You won't be using it for this recipe.)
3. Heat a wok or a large frying pan over high heat.
4. When the pan is smoking hot, add the sesame and canola oils and swirl the pan to coat the bottom and sides with the oils.
5. Immediately add the eggs and, using a ladle, stir the eggs around in the pan, swirling and moving them until they begin to solidify, about 30 seconds.
6. Add the yellow onion and cook for 1 minute longer, continuing to use the ladle to swirl the mixture around in the pan.  
7. Mix in the green onions.
8. Add all of the rice, placing it on top of the egg mixture.
9. Using the back of the ladle, press the rice into the egg misture an break up any lumps in the rice.
10. Cook, continuing to press the lumps out of the rice, until all the lumps are gone and the eggs and onions are well integrated, about 2 minutes. 
11. Add the bouillon powder and oyster sauce and continue to press the rice and mix well.
12. Add the peas and corn and mix well.  (They will thaw quickly as you cook them.)
13. Add the bacon.
14. Using a large spatula or spoon move the rice around. (Or you can try flipping it, if you are brave.)
15. Season with salt and pepper.
16. Serve immediately.