Pork Belly Fried Rice

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Pork Belly Fried Rice

  
1 Lb. Pork Belly (Substitute Chicken if you want)

2 Cups Long Grain Rice

1 Fresno Chili

1 Portobello Mushroom


1 Carrot

1/2 White Onion

1 tablespoon ginger

3 Tablespoons Olive Oil

1 Teaspoon Sesame Oil

1/4 Cup Soy Sauce

1/2 Cup Frozen Peas

2 Large Eggs

2 Cloves garlic

1/2 teaspoon roasted garlic and chili paste

 

In an iron skillet heat on high heat. Divide the pork belly into 4 equal pieces. Place the pork belly in the skillet fat side down. Cook for 5-8 minutes on each side. Place this into a 400 degree oven for 10 minutes to render some of the fat down. Remove from the oven and let rest.

In a wok or Large skillet, Heat one tablespoon of Olive oil. Whisk the two eggs with a pinch of salt. Pour into the skillet and make a pancake with the egg. Remove the egg and cut it into small pieces and place aside. Wipe the Skillet out with a dry paper towel and heat 2 tablespoons of the oil and add the minced onion, garlic, ginger and carrot. Cook on high heat for 3-5 minutes until the onions go clear. Add the chopped fresno chili, mushroom, and frozen peas. Cook for another 5 minutes. Add the cooked rice and the egg to the skillet and mix until combined. Add the soy sauce, chili paste, and sesame oil and stir until combined cooking for another 3-5 minutes. Taste the mixture and add salt as needed at the end. Serve warm with sliced pork belly on top. Top with toasted sesame seeds and chives.

 

Eat, Enjoy, Indulge!

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