Ingredients and Weight:
- Jasmine rice, 4 cups (cooked and chilled)
- Pork belly, 1 pound (cut into 1/2-inch cubes)
- Eggs, 3 (large)
- Onion, 1 (medium, chopped)
- Garlic, 3 cloves (minced)
- Ginger, 1 tablespoon (minced)
- Green onions, 1/2 cup (chopped)
- Soy sauce, 1/4 cup
- Oyster sauce, 2 tablespoons
- Sesame oil, 2 tablespoons
- White pepper, 1/2 teaspoon
- Vegetable oil, for frying
Preparation Time:
20 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (moderately simple)
Preparation Method Steps:
- In a large skillet or wok over medium-high heat, fry the pork belly cubes in vegetable oil until crispy and golden brown. Remove from the skillet and set aside.
- In the same skillet, add the eggs and cook them into scrambled eggs. Remove from the skillet and set aside.
- Return the skillet to medium heat and add a splash of vegetable oil. Sauté the onion, garlic, and ginger until fragrant and softened.
- Add the cooked rice to the skillet and stir to combine. Pour in the soy sauce, oyster sauce, sesame oil, and white pepper. Toss to coat evenly.
- Add the crispy pork belly and scrambled eggs back to the skillet. Stir in the green onions.
- Cook for an additional 2-3 minutes, or until the rice is heated through and slightly browned.
Nutritional Information:
Serving size: 1 cup
- Calories: 350
- Total fat: 15 grams
- Saturated fat: 5 grams
- Cholesterol: 120 milligrams
- Sodium: 600 milligrams
- Carbohydrates: 45 grams
- Protein: 20 grams
Dish Characteristics:
- Savory and umami-rich
- Crispy and slightly browned rice
- Tender and flavorful pork belly
- Aromatic and flavorful with onion, garlic, and ginger
- Colorful and visually appealing with green onions
User Comments:
- "The best fried rice I've ever had! The pork belly adds an incredible flavor and texture."
- "I love the crispy, slightly browned rice. It's so flavorful and satisfying."
- "The perfect dish for a quick and easy weeknight meal. It's delicious and packed with flavor."
- "I added some peas and carrots to my fried rice for a pop of color and nutrition."
- "It's a crowd-pleaser! Everyone at my party raved about how much they enjoyed it."
Special Precautions and Tips:
- To make ahead, cook the rice and pork belly ahead of time and store them separately in the refrigerator. When ready to serve, reheat the rice and pork belly in the skillet and follow the remaining steps.
- For a spicier version, add a pinch of red pepper flakes or sriracha to taste.
- To make vegetarian, substitute tofu or tempeh for the pork belly.
