Fried Rice
Cooked and chilled rice with pork belly and vegetables fried in a wok.
Crack <quantity>4</quantity> eggs into a bowl and whisk
Cut the ends off of <quantity>1</quantity> onion and peel
Small dice the onion
Thinly slice <quantity>4</quantity> scallions
Peel and mince a <quantity>1<unit>tsp</unit></quantity> sized piece of ginger
Peel and mince <quantity>1</quantity> clove of garlic
Peel and small dice <quantity>½</quantity> carrot
Dice <quantity>2<unit>oz</unit></quantity> of pork belly into <quantity>½<unit>cm</unit></quantity> cubes
Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a hot wok and stir
Fry the pork belly
Add salt and black pepper to taste. Remove belly from the wok and set aside
Add <quantity>2<unit>tbsp</unit></quantity> of toasted sesame oil to the hot wok and stir
Pour the eggs into the hot wok. Once they start to cook add <quantity>1<unit>cup</unit></quantity> of cooked and chilled white rice. Mix until combined
Add <quantity>1½<unit>tsp</unit></quantity> of shaoxing wine
Add the minced ginger and garlic
Add the diced onion and stir
Add the diced <quantity>½</quantity> carrot. Stir and toss the wok
Return the fried pork belly to the wok
Add the sliced scallions. Stir and toss
Add <quantity>1½<unit>tsp</unit></quantity> of soy sauce and toss
Scoop the fried rice into a bowl
Cover the bowl with a plate and flip. Remove the bowl from the rice
Thinly slice <quantity>1<unit>tbsp</unit></quantity> of beni shoga and place on top of the rice
The fried rice is ready to enjoy!
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