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Pork Egg Fried Rice

1h 5m Total time
20m Prep
6 Serves
medium
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About

Pork egg fried rice is a favourite dish to make in our house. It’s comforting, it’s delicious, it feels kinda almost healthy if you ignore the pork and it’s great for leftovers to take to the office.

I had a favourite Chinese restaurant as a kid who did the best fried rice and this recipe is as close as I’ve ever come to replicating it either in a restaurant or at home.

Method

  1. The day before, cook your rice, let cool and place in the fridge. Marinate your pork belly by combining all of your pork ingredients in a Tupperware and shaking well. Place in the fridge overnight to marinate.
  2. When you’re ready to cook, start with the pork. Pan fry slowly in a large frying pan until the fat has gone crispy on the outside. Remove, slice into chunks, and return to the pan to continue to cook through until nice and crispy.
  3. Remove any burnt bits from the marinade from the pan but retain the fat from the pork.
  4. Beat your eggs with a bit of salt, and cook in the pan as a thin omelette. Removed and slice into pieces. Leave to the side.
  5. Put your rice into the frying pan with the five spice and white pepper. Fry until it starts to pop and go a little golden.
  6. Meanwhile, in a pot, cook your peas, corn and bean sprouts just until they float to the top.
  7. Add pork, veg and egg into the rice with some soy sauce and cook until everything is heated through and combined.
  8. Serve hot with more soy sauce and sliced spring onion on top.