Pork Fried Rice
The best Pork Fried rice I've ever had! Made with day-old rice, thinly sliced pork belly, vegetables, and a special sauce. This is your favorite all-in-one meal made easy and delicious!
Prep Time 5 minutes
Cook Time 12 minutes
Servings 4 -5 servings
- 2 tbsp oil
- 250 grams / 1/2 lbs thinly sliced pork belly sukiyaki or shabu-shabu cut
- 1 small onion finely sliced
- 2 cloves garlic finely chopped
- 4 cups day-old rice packed
- 3 eggs beaten
- 1 cup frozen mixed vegetables blanched in hot water
- 1/2 cup green onions finely chopped
- salt and pepper to taste
Combine bouillon and hot water in a small bowl. Stir until completely dissolve. Add the rest of the sauce ingredients. Whisk until sugar is dissolved. Set aside.
Slice pork into small pieces then place in a bowl. Add 2 teaspoons of the sauce, stir to coat. Meanwhile, chop the onions, and garlic; beat the eggs in a bowl and blanch the vegetables in hot water.
Heat 1 tbsp of oil in a pan. Add pork. Cook until the fat has rendered, a bit browned. Add onions and garlic. Stir and continue cooking for 1 minute. Make a space in the center. Add more oil if needed. Pour the beaten egg, stir a bit then let it set for a few seconds before combining with the pork.
Add rice, stir to break the lumps. Pour the sauce and mixed vegetables. Stir everything together and cook for 2-3 minutes. Add green onions, stir to combine. Taste and season with salt and pepper as necessary. Remove from heat. Serve and enjoy!
- Day-old Rice - you can use Jasmin rice and brown rice alternatively. Cooked nice and fluffy, grains separated is best for fried rice.
- Vegetables - You can also use broccoli, cauliflower or pakchoi! Cut into pieces then blanch in hot water before stir-frying with the meat for a softer texture.
- Pork - thinly cut pork belly labeled as sukiyaki or shabu-shabu cut in most Asian grocery stores. You can also substitute with ground pork with fat, bacon, and ham