Name: Moist & Fluffy Egg and Green Onion Fried Rice
Cuisine: 中華
Ingredients: 300g freshly cooked rice; 3 eggs; 1 white green onion; 1 tbsp oil; 3 pinches salt; A pinch of pepper; 2 pinches chicken bouillon powder; Clam dashi powder, to taste (can substitute with kombu dashi); 1 tsp soy sauce; 1 tsp sake

About "Moist & Fluffy Egg and Green Onion Fried Rice"

Chef Kinya Komoda, with 38 years of culinary experience, shares his professional recipe for the ultimate "moist yet fluffy" fried rice using only eggs and green onions. The key technique is the "Komoda 1-Minute" rule—turning off the heat mid-cooking to let the rice rest for one minute, which prevents stickiness and ensures a fluffy texture. Adding clam dashi powder as a secret ingredient brings deep umami and richness to the simple ingredients. Soy sauce and sake are drizzled along the sides of the pan to release a savory aroma before tossing everything together. By following these professional steps, you can easily recreate restaurant-quality fried rice at home.

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Tips for Making "Moist & Fluffy Egg and Green Onion Fried Rice"

Ingredients
- Using a sweet rice variety like Yamagata's premium "Tsuya-hime" enhances the flavor of the fried rice. Use freshly cooked, warm rice.
Ingredients
- The chef mentions that choosing brown-shelled eggs helps achieve a more vibrant yellow yolk (optional).
Prep
- Cut the white green onion in half lengthwise and finely chop it beforehand.
Heat control
- Cook the egg whites thoroughly first to develop a savory aroma. This fragrance infuses the entire dish, elevating the overall flavor.
Heat control
- [The Ultimate Trick] After combining the rice, egg, and seasonings, turn off the heat completely and let it rest for 1 minute ("Komoda's 1-Minute"). This allows excess moisture to evaporate naturally, making the rice fluffy without becoming sticky.
Mixing technique
- Once the rice is added, gently mix using a cutting motion with a spatula. Avoiding mashing the grains is key to a fluffy finish.
Seasoning
- Adding clam dashi powder as a secret ingredient creates deep richness and umami, even with simple ingredients. Kombu dashi can be used as a substitute.
Seasoning
- Drizzle the finishing soy sauce and sake along the sides of the pan to release a savory, caramelized aroma.
Finishing
- Toss the pan for the first time only after adding the soy sauce and sake, dynamically mixing everything together.

Ingredients for "Moist & Fluffy Egg and Green Onion Fried Rice"

10 items

* Tap ingredient names to find on Amazon

300gfreshly cooked rice
3eggs
1white green onion
1tbsp oil
3pinches salt
Apinch of pepper
2pinches chicken bouillon powder
Clamdashi powder, to taste (can substitute with kombu dashi)
1tsp soy sauce
1tsp sake

How to Make "Moist & Fluffy Egg and Green Onion Fried Rice"

1
Cut the white green onion in half lengthwise and finely chop it.
2
Heat a frying pan and add 1 tbsp of oil.
3
Crack in 3 eggs and cook the whites thoroughly first to bring out their savory aroma. The yolks do not need to be fully cooked at this stage.
4
Once the aroma of the egg whites develops, add 300g of freshly cooked warm rice.
5
Gently mix the egg and rice using a cutting motion with a spatula, being careful not to mash the rice grains.
6
Once combined, add 3 pinches of salt, a pinch of pepper, 2 pinches of chicken bouillon powder, and clam dashi powder.
7
Add the chopped green onion and quickly toss to combine.
8
[Komoda's 1-Minute Rule] Turn off the heat completely and let the pan rest for 1 minute. This allows excess moisture to evaporate from the rice, making it fluffy and loose.
9
After 1 minute, turn the heat back on.
10
Drizzle 1 tsp of soy sauce along the sides of the pan to release a savory, caramelized aroma.
11
Drizzle 1 tsp of sake along the sides of the pan as well.
12
Now, toss the pan for the first time to dynamically mix everything together. Plate and serve.

Detailed Commentary on "Moist & Fluffy Egg and Green Onion Fried Rice"

* Content organized by topics from the video.

Opening & Passion for Fried Rice

This is the 6th video in the "10 Professional Masterclass Techniques" series by Chef Kinya Komoda, affectionately known as Komokin. The video opens with some cheerful chatter about his YouTube channel surpassing 70,000 subscribers, with 100,000 now in sight. The theme of this episode is "Fried Rice." When making it at home, people often think that constantly frying over high heat is the key to fluffy rice, but that alone won't make it truly delicious. Chef Komoda advocates for the ultimate "moist yet fluffy" finish. To make this master technique easy for anyone to understand, he challenges himself using only eggs and green onions. It is precisely because the ingredients are so simple that the chef's skill and dedication shine through in this ultimate fried rice recipe.

Ingredients & the Choice of 'Tsuya-hime' Rice

First, the preparation. The green onion is sliced in half lengthwise and then finely chopped. The chef shares a playful anecdote about his favorite knife, newly arrived from Takamura Cutlery, which already has a tiny chip. For the rice—the lifeblood of fried rice—he uses "Tsuya-hime," a premium brand rice from Yamagata Prefecture. Although cooking it in a clay pot resulted in a bit of scorched rice at the bottom, the chef smiles and says, "It's fragrant and delicious, so no problem!" Chef Komoda highly praises Tsuya-hime as the best rice for fried rice, and he uses this freshly cooked, warm rice to achieve a perfectly fluffy texture.

Cooking Starts: Bringing Out the Egg White Aroma

To make the recipe easy to replicate at home, a standard portable gas stove is used. First, heat the pan and add 1 tbsp of oil. Crack in 3 eggs. The chef mentions he prefers brown-shelled eggs because he feels they yield a more vibrant yellow yolk. The crucial point here is to first bring out the "aroma of the egg whites." By thoroughly cooking the whites to develop a savory fragrance, that wonderful aroma infuses the entire dish. There is no need to fully cook the yolks at this stage; focus entirely on letting the egg whites release their rich aroma.

Adding Rice & Seasoning for Deep Flavor

Once the aroma of the egg whites is released, add the warm rice. There is absolutely no need to rush. Gently mix the rice with the egg using a cutting motion with a spatula to avoid mashing the grains. Once combined, it's time to season. Add 3 pinches of salt (using three fingers), a pinch of pepper, and 2 pinches of chicken bouillon powder. Next comes the chef's secret ingredient: clam dashi powder. While kombu dashi can be used as a substitute, adding the umami of shellfish creates a deep richness and complex flavor profile within the simple ingredients. Finally, add the chopped green onion and toss quickly.

The Ultimate Trick: 'Komoda's 1-Minute'

Here, the highlight technique of the video, "Komoda's 1-Minute," is revealed. Surprisingly, he turns off the heat completely mid-cooking. While most people try to keep frying over high heat, turning off the heat and letting it rest for 1 minute allows excess moisture to naturally evaporate from the rice. Frying continuously over heat can draw out starch and make the rice sticky and soggy. By introducing this "resting" step, the rice transforms into a fluffy, loose texture without becoming sticky. This is the professional secret to achieving a moist yet fluffy finish.

Finishing Seasonings & Completion

After resting for 1 minute and letting the rice become fluffy, turn the heat back on for the final touch. To enhance the flavor and aroma, drizzle 1 tsp of soy sauce along the sides of the pan. The savory aroma of caramelized soy sauce instantly fills the air. Next, drizzle 1 tsp of sake along the sides of the pan to make the rice plump. Now, toss the pan for the first time, dynamically mixing everything together. Tasting it, the chef is highly satisfied: "Perfect! The green onion flavor really stands out." A gorgeous, golden-glowing fried rice is complete—hard to believe it was made with just egg and green onion.

Tasting & the Importance of the 1-Min Trick

The finished fried rice is plated, and it's finally time to taste. Scooping it up, the grains are so fluffy and separate that they seem to stand on their own, yet they remain moist and tender when eaten. The chef praises his creation: "Incredible. The sweetness of the Tsuya-hime rice and the aroma of the green onion are perfect." He shares some with the cameraman, Ka-san, who is amazed by the deliciousness. Finally, the chef emphasizes once more the key point: "turn off the heat and rest for 1 minute" instead of frying continuously on high heat. He concludes that by mastering this trick, anyone can make restaurant-quality fried rice at home.

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