Leftover cooked rice is transformed into a glorious meal. Loaded up with Ocado crispy pork belly, spring onions and fish sauce, this is a winner.
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Serves
4
Pork Belly
Soy Sauce
Red Chilli
Spring Onion
Garlic
Cooked Rice
Egg
Fish Sauce
Salt
Black Pepper
Serves
4
Pork Belly
Soy Sauce
Red Chilli
Spring Onion
Garlic
Cooked Rice
Egg
Fish Sauce
Salt
Black Pepper
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Slice your pork belly into small pieces. Pop the pork belly into a bowl with 1 tbsp of your soy sauce, salt and pepper, then give it a mix and set aside briefly.
Step 2.
Finely slice your red chillies and spring onions, separating the whites from the greens. Finely chop your garlic.
Step 3.
Heat a wok over a medium heat. Add your pork belly strips in batches and fry until super crispy and golden. Remove with a slotted spoon before repeating with your remaining pork belly.
Step 4.
Add your red chillies, spring onion whites and garlic to the wok and fry for 2 mins until fragrant.
Step 5.
Tip your cooked rice into the pan along with your crispy pork belly and stir fry for a few mins more.
Step 6.
Make a well in the middle of your wok. Crack your eggs into the centre and mix until the yolks and whites are combined. Allow their texture to firm up, stirring to break up the eggs. Mix them into the rest of the rice once they are totally set.
Step 7.
Add your fish sauce and 1 tbsp soy sauce along with some salt and pepper to taste, then give it all a final mix.
Step 8.
Spoon your rice into a bowl and top with your green spring onion bits. Serve and enjoy.
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Notes (1)
L
Louisa B.
5 months ago
Super simple which i enjoyed and nice for a quick mid-week dinner. Couldn't get my pork very crispy so maybe some tips on that could be useful to include but can't fault the recipe.
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