Batch 1: cook meat sliced to thin cubes (4 pcs pork shoulder or chicken gillet) Batch 2: 1 carrots minced 5 garlic minced 1 onion diced Batch 3: 3 eggs beaten cooked meat in bite-size Batch 4: 7 cups old rice - chilled and clumps separated 2 1/2 tbsp soy sauce 2 tbsp fish sauce 1 tsp mirin 1 tsp sesame oil Add seasoning, to taste: Pepper red chili flakes - optional Add Toppings: 1 green onion, thinly slice You can also add: roasted nuts, sliced pineapples Instructions: In a wok, put 2 tbsp oil then cook and set aside each batch (batch 1 to batch 4) Tips: Use the WOK. Use high heat. 🔥 The thinner the meat slice, the quicker & better cooked it will be. Do not put so much rice at 1 go. This keeps the wok really hot. Do not put so much sauce or rice will get sticky; you can always add more at the end to taste.
Aromatics- garlic cloves, spring onion, ginger charred in broiler/toaster for 10mins 1/4 cup soy sauce 1/4 cup mirin 1/4 cup sake, or noodle sauce (daiso) 1/4 cup sugar 1/2 cup water *to reduce, simmer until reduced, and to taste. OR *to thicken, add cornstarch solution (2 tsp + 2 tsp water) Perfect for teriyaki chix bowls, teriyaki ramen. 💡Inspired by: Aaron and Claire https://aaronandclaire.com/easy-chicken-teriyaki-recipe/
