Japanese Style Fried Rice

How to prepare japanese style fried rice

1. Cook the rice in salted water according to package instructions. Drain and let it cool completely, then put it in a covered container (with lid or wrap) and refrigerate until the next day.
   * Leftover cooked rice from another meal can be used in this recipe
   ** If you already have cooked rice, you need 200g for this recipe
2. Cream the butter, then add the ginger grated on a fine grater (it's like a puree) and mix well. If the ginger is more fibrous, you'll be left with those fibers in your hand after grating. Discard those fibers, don't add them to the butter. Roll the butter in plastic wrap/aluminum foil to get a log and refrigerate for at least a few hours. The flavored butter keeps for 1 week in the refrigerator, so you can prepare it in advance and use it when needed. For longer storage, keep it in the freezer. This amount of butter is enough for 5-6 servings of rice.
3. Grease a wide pan (preferably cast iron or a thick-bottomed pan that heats very well) with oil and heat well. You'll work with the heat on maximum the whole time.
4. Add a generous teaspoon of flavored butter and when it melts, crack the egg. Stir quickly like scrambled eggs so the egg breaks into pieces. If desired, add frozen vegetables now (like those used here) and sauté them together with the egg for 1 more minute.
6. Add the cooked rice and stir for 2 minutes. Push the rice to the edge of the pan and add another teaspoon of butter in the center. When melted, stir quickly so the rice is coated with butter. Sauté like this, stirring constantly, for about 2-3 minutes. Be careful, the rice may pop and jump out of the pan during this time, protect your face.
7. Add the soy sauce, mirin, and sugar. Stir and taste. Add salt if necessary.
8. Serve immediately.

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