Fried Rice with Pork Belly

This is definitely an easy favorite around here.  Ideally, fried rice is made with 2-3 day old leftover white rice, but you can definitely make a fresh batch for this.

What You Will Need:

  • 1 pound pork belly (fresh side)
  • 4-5 cups cooked rice
  • 1 carrot, chopped
  • 1/2 white onion, diced.
  • Big handful chopped garlic
  • Peas, we use frozen ones when they are out of season
  • 3 eggs, scrambled
  • Tamari (or soy sauce) and sesame oil.
  • BONUS: White Pepper

Let’s Get Started:

Cook the rice like one normally cooks rice.

Chop the fresh side into pieces.

Its important you scramble the eggs first, then set them aside. If you add raw eggs to the fried rice you will make an omelet.

Arrange all of the ingredients into little bowls so you look like a pro.

 

 

 

 

 

In a large pot or wok, saute fresh side, onions, and carrots until cooked. Its tough to over do it here.

We like to keep all the rendered fat in the pot when adding the rest of the ingredients.

Add a TBSP or so (to taste) of soy sauce or tamari. Add a TBSP of Sesame Oil too.

Let the rice crisp up, and enjoy.

 

 

 

 

 

Bonus round: 

 

 

 

 

 

 

 

 

 

Especially if you have some Chinese friends coming over, add a little White Pepper instead of black pepper. 🙂

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