Sung Si-kyung's Pork Belly Fried Rice
A one-bowl dish made by finely chopping leftover pork belly and vegetables, then stir-frying them until fluffy and coated with soy sauce and oyster sauce.
Ingredients needed 1 servings
Recipe
Cooking tips
- If you stir-fry the eggs together with the meat from the start, they will overcook and become tough. It's better to scramble them gently at the beginning and fold them in at the end.
- Using the instant rice cold, without microwaving it, allows moisture to evaporate during stir-frying, giving you the fluffy texture of Chinese-style fried rice.
- Pork belly releases a lot of rich pork fat on its own, so use less cooking oil than usual at the start to avoid greasiness.
Recommended for
- Those who want to make fluffy, savory fried rice without excess moisture, just like at a Chinese restaurant, without fail at home.
- Those who want to deliciously use up leftover meat and odds and ends of vegetables lingering in the fridge.
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