Main ingredients 🥩
green oniongarlicgingerpork bellyeggsoy saucerice
Ttukdak Hyung's Dwaejipa-gireum Chinese Restaurant Fried Rice
A Chinese restaurant-style fried rice made by stir-frying rice with deep, savory pork and scallion oil, enhanced with egg and soy sauce for a fluffy, aromatic finish.
🙋 Recommended for
- ⭐ Those who want to recreate the savory and rich wok flavor of Chinese restaurant fried rice at home.
- ⭐ Those who want to repurpose leftover cooking oil into a versatile flavored oil instead of discarding it.
Ingredients needed 🛒1 servings
- cooking oil, enough to coat the pan
- 1 green onion
- 5 cloves garlic
- 0.5 tbsp minced ginger
- 100g pork fat or pork belly
- 1 egg
- 1 tbsp soy sauce
- 1 bowl of rice
Recipe 🍳
- Add a generous amount of cooking oil to a pan, then add green onion, garlic, and minced ginger. Fry gently over low heat until the green onion becomes soft.
- Once the vegetables release their aroma, add pork fat or pork belly and fry until crispy to create a rich pork and scallion oil.
- Remove the fried meat and vegetable solids from the oil. Crack the egg into the pan with plenty of the prepared pork and scallion oil.
- Scramble the egg, rolling it around, then pour soy sauce along the edge of the pan to sizzle and infuse flavor.
- Add 1 bowl of rice (preferably day-old or not heated) and stir-fry over high heat until the grains are separate and fluffy. Serve immediately.
- Fry green onion, garlic, ginger, and pork in cooking oil to make savory pork and scallion oil.
- Scramble egg in the pork and scallion oil, then pour soy sauce along the pan edge to char slightly for aroma.
- Add rice and stir-fry over high heat to evaporate moisture until the rice is dry and fluffy.
Cooking tips 💡
- When making the pork and scallion oil, avoid high heat to prevent the vegetables from burning and turning bitter. Use low heat to extract the oil slowly.
- Let the soy sauce sizzle and slightly char on the pan surface to achieve the deep, wok-like flavor characteristic of Chinese restaurants.
- Using cold leftover rice or instant rice without reheating helps prevent clumping and gives a better fluffy texture.
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