Pork Belly Fried Rice with Egg and Scallion
This fried rice with salted pork belly, egg and scallion is so fragrant and delicious, you won't believe how quick and easy it is to make!
Servings: 2 servings
Calories: 740kcal
Ingredients
White Rice (Can be Replaced with 3 Cups of Cooked White Rice)
- 1 cup uncooked white rice regular cup, not rice cooker cup
- 1 cup water
- 1 tablespoon rice cooking wine (mijiu) can be replace with sake.
- 1 teaspoon vegetable oil
- 1 pinch sea salt
Pork Belly and Marinated Ingredients
- ¼ lb pork belly
- 1 tablespoon rice cooking wine (mijiu) can be replace with sake.
- ½ teaspoon white pepper powder
- ¼ teaspoon sugar
- ½ teaspoon sea salt
Other Ingredients
- 2 eggs
- 2-3 stalks scallion sliced and separate light and dark green parts.
- ½ teaspoon freshly grated ginger
- black pepper to taste
- sea salt to taste
- 3 tablespoon water
Instructions
Cook White Rice (Skip this step if you are using leftover rice)
- Add rice, water, oil, salt and rice cooking wine in rice cooker and cook according to the instruction of your rice cooker. Once it's done cooking, fluff the rice and cover until it's ready to use.
Prepare Pork Belly
- While the rice is cooking, cut your pork belly into ½ inch (1cm) wide slices. Place pork belly slices in a bowl and toss them with rice cooking wine, white pepper powder, sugar and salt. Cover and let it sit for 15 minutes or a few hours in the fridge until you're ready to use it.
Cook Pork Belly and Cut into Strips
- Heat a skillet over medium heat (I use a 12 inch cast iron skillet, see FAQs in the post concerning wok or skillet use), when the skillet is hot, place pork belly slices in and cook until both sides are golden brown. Once the fat begins to render, lower the heat to prevent hot oil from popping and splattering.
- Cut the pork belly slices into strips, place them in a bowl and set it aside.
Fried Eggs and Aromatic Ingredients
- Turn the heat back to medium to medium high heat, in the same skillet with the fat from pork belly, add in beaten eggs and use a spatula to stir and cut into small pieces.
- Add 1 tablespoon of vegetable oil, minced ginger, and the light green portion of your scallions. Continue to stir and cook until the eggs turn golden brown.
Stir in Rice, Pork Belly and Finish Up
- Add cooked rice and pork belly strips into the skillet, continue to use the spatula to break the cluster of rice and fold in the pork belly and eggs until the rice is well incorporated, about 3 minutes.
- Season with black pepper and salt and then stir for another 30 seconds or so. Drizzle 3 tablespoons (or more if your rice is dryer) of water over the rice and give it a quick stir to rehydrate the rice. Finally, mix in the dark green portion of your scallions and serve.
Notes
- Using properly cooked rice is the key to success. Fried rice made with mushy or undercooked rice won't taste good.
- Cooking rice with oil and a bit of cooking wine allow the rice to be fluffier and less sticky, which makes the stir-frying process a bit easier.
- Cooking scramble egg until golden brown while bring out the aroma from scallion and ginger is the key to making this dish aromatic, so don't be rush on this step!
- Adding water at the end helps rehydrate the rice, especially if it takes longer for you to incorporate the rice with other ingredients. I usually start with adding 3 tablespoons before testing to see if more water is needed.
Nutrition
Calories: 740kcal | Carbohydrates: 76g | Protein: 18g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 205mg | Sodium: 695mg | Potassium: 311mg | Fiber: 2g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg