Pork Fried Rice
or
Oven-Safe Skillet 24cm Deep / 26cm
- Cook
- 5 min
1 ⅓ cup (300 g) cooked white rice
¼ lb (100 g) thinly-sliced pork belly, cut into ½” pieces
¼ onion, chopped
Kosher salt and freshly ground black pepper, to taste
2 large eggs, beaten
2 scallions, finely chopped
1 teaspoon soy sauce
1 tablespoon and ½ teaspoon vegetable oil, divided
Preheat the pan over medium-high heat for about 90 seconds. Add in ½ teaspoon of oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add pork belly and stir-fry for about 30 seconds.
Once the pork starts to brown, add onion. Sprinkle salt and pepper and lightly stir. Stir-fry for about 1 minute or until the onion turns translucent. Remove from the pan and set aside.
Lightly wash the pan and wipe off water. Preheat the pan over medium-high heat for about 90 seconds. Add in 1 tablespoon of oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add eggs and stir constantly until soft-scrambled but runny.
Quickly add the cooked rice into the pan and stir until well mixed. Continue stirring over medium-high heat for about 1 minute to break up the rice. Once moisture from rice is removed, add the pork belly and onion back in. Stir-fry for another 2 minutes, stirring frequently.
Add scallions and drizzle soy sauce to finish. Turn off the heat, mix well and serve.
Add rice while the eggs are still slightly runny and stir quickly. Coating each grain of rice with the eggs is the key to achieving a fluffy texture.
If the cooked rice is cold, make sure to reheat before adding to the pan.
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