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!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
Cut the pork belly slices into strips, place them in a bowl and set it aside.
- 5
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.
- 6
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.
- 7
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.
- 8
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.