Amazing Fried Rice & Chinjao Rosu Made with Yakiniku Sauce

Finely chop the long green onion. First make lengthwise cuts, then slice crosswise. Moving the knife back and forth makes it easier to cut. Never pound the onion after cutting — it brings out bitterness.

Tear the lettuce by hand rather than using a knife. It shrinks a lot when heated, so don't tear it too small.

Instead of char siu, cut the pork offcuts into small char siu-like pieces and put them in a bowl. Add yakiniku sauce and mix with a shaking motion so the meat absorbs it thoroughly. No salt, pepper, or sake needed.

Heat a frying pan, add vegetable oil, and crack in the egg. Don't stir immediately — first let the whole white cook to bring out the aroma.

Add the rice and stir-fry by pressing it with a spatula, keeping the pan on the burner without tossing. Once it all turns slightly yellow, remove it from the pan.

In the same pan, add the pork offcuts that have absorbed the sauce and cook them through thoroughly. The aroma of soy sauce, garlic, and sesame oil will rise.

Return the reserved rice to the pan, add the green onion right away, and stir-fry. Drizzle in yakiniku sauce to season, then add the lettuce at the end and toss briefly to finish.

Prepare the chinjao rosu. Boil the bamboo shoots once in hot water as prep to remove any off-odor. Remove the stems from the bell peppers, stack several and lay them flat, then cut into thin strips crosswise rather than lengthwise along the strong fibers. Don't cut them thick — even thickness gives a nice finish.

Cut the pork loin (thick slices meant for ginger pork) into thin strips, put them in a bowl, and mix in 3 tablespoons of yakiniku sauce. Keep mixing until the sauce disappears into the meat and the moisture is absorbed. This gives good flavor and makes the meat tender.

Add vegetable oil to a frying pan and start by stir-frying the bamboo shoots over medium heat. High heat raises the temperature too much to control, so medium heat is best.

Add the bell peppers and stir-fry to cook off their grassy smell. Aim for crisp peppers that have just softened slightly. Overcooking ruins the texture, so remove them from the pan at that point.

Add the marinated pork to the same pan. Since it's in a clump, don't stir it vigorously — gently and slowly separate it with chopsticks so it comes apart without sticking. While it's separated and still holding moisture, return the bamboo shoots and peppers and stir-fry together.

In place of a mixed seasoning, add 1 tablespoon of yakiniku sauce and stir so it coats the meat and peppers. Finally, add 1 teaspoon of potato starch to bring everything together and finish.