Traditional Japanese Fried Rice

Discover the perfect blend of flavors with this Traditional Japanese Fried Rice, where every ingredient is thoughtfully chosen to create a harmonious dish. The kombu salt not only seasons the dish but infuses it with a deep, oceanic umami, complementing the savory pork belly and the subtle freshness of green onions. This recipe is a testament to the beauty of simple ingredients coming together to form something truly memorable.

In this dish, the rich, umami flavors of kombu salt and soy sauce meet the crisp texture of pork belly, the soft scramble of eggs, and the comforting base of cold rice. It’s a symphony of textures and tastes, showcasing the elegance of Japanese cooking in a single pan. Whether you’re looking to impress guests or indulge in a solo culinary adventure, this fried rice promises to transport your senses to the heart of Japan.

Full Recipe:


  • 240g cold rice
  • 1/3 tsp (2g) kombu salt
  • Black pepper to taste
  • 100g pork belly
  • 1/4 tsp (1g) kombu salt (for pork belly)
  • Black pepper (for pork belly)
  • 50g green onion/scallion, chopped
  • 15g garlic, peeled and minced
  • 10g ginger, peeled and minced
  • 2 eggs
  • 1/2 tbsp (7.5ml) sake
  • 1/2 tbsp (7.5ml) soy sauce

For Kombu Salt:

  • 50g salt
  • 4g kombu (dried kelp)

To Cook Rice (for 3-4 servings):

  • 500g rice (measured before washing)
  • 550ml water
  • 1 tbsp (15ml) vegetable oil



  1. Prepare the Kombu Salt: Mix the salt and kombu together. Store in an airtight container for at least a week before using to allow the flavors to infuse.
  2. Cook the Rice: Rinse the rice until the water runs clear. Combine the rice, water, and vegetable oil in a rice cooker or pot. Cook according to your rice cooker’s instructions or bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes. Let it cool and then refrigerate until cold.
  3. Prepare the Ingredients: Season the pork belly with kombu salt and black pepper. Chop the green onion, mince the garlic and ginger, and beat the eggs.
  4. Cook the Fried Rice: Heat a pan or wok over medium heat. Add the pork belly and cook until browned and crispy. Add the green onion, garlic, and ginger to the pan. Cook for a couple of minutes until fragrant. Push the pork mixture to one side of the pan. Pour the beaten eggs into the other side and scramble until just set. Add the cold rice to the pan. Break up any clumps and mix everything together. Season the rice with kombu salt, black pepper, sake, and soy sauce. Continue to cook, stirring occasionally, until everything is well combined and heated through.
  5. Serve hot, garnished with additional green onions if desired.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 600 kcal | Servings: 1

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