1 ⅓ cup (300 g) cooked white rice
¼ lb (100 g) thinly-sliced pork belly, cut in 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 30 seconds. Add in ½ teaspoon of oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, 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 again over medium-high heat for about 30 seconds. Add 1 tablespoon of oil and spread evenly. Once the oil starts to smoke from the entire surface, add eggs and stir constantly with a spatula.
Once the eggs are starting to get cooked but still slightly runny, quickly add cooked rice in the pan. Continue to stir until the eggs evenly coat the rice.
Continue cooking over medium-high heat for about 1 minute to break up the rice. Once moisture from rice is removed, add back pork belly and onions from Step 2. Stir-fry for about 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 egg is the key to achieving a fluffy texture.
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