Heat vegetable oil in a large wok or frying pan over medium-high heat. Add the whisked eggs and scramble until just set but still slightly moist, about 30-45 seconds. Remove the scrambled eggs from the pan and set aside.
Add the diced ham to the pan and stir-fry for 1-2 minutes until lightly browned.
Add the cooked Japanese rice to the pan. Use the back of a spoon or spatula to break up any clumps, ensuring the rice is evenly distributed. Stir-fry for 3-4 minutes until the rice is heated through and slightly dry.
Return the scrambled eggs to the pan. Add the chopped green onions, soy sauce, mirin, salt, and black pepper. Continue to stir-fry for another 1-2 minutes, mixing all ingredients thoroughly until well combined and fragrant.
Finally, add the unsalted butter to the fried rice. Toss or stir until the butter has melted and coated the rice, adding a rich gloss and flavor. Serve immediately while hot.
Cook this in the app — save it & get tonight’s menu
Get the app
