Five-Spice Crispy Pork Belly Fried Rice

Ingredients

• 600 g cooked long-grain rice (cooled)
• 400 g pork belly slices
• 2 tsp five-spice powder
• 3 tbsp soy sauce
• 2 eggs
• 150 g frozen peas
• 5 spring onions
• 1 tbsp vegetable oil

Method

1. 1

   Rub the pork belly slices with five-spice powder and a pinch of salt. Fry in a dry wok or frying pan for 5–6 minutes per side until crispy. Remove, rest and slice into bite-sized pieces.

2. 2

   Heat the vegetable oil in the wok over a high heat. Add the cold rice and stir-fry for 2 minutes.

3. 3

   Push the rice to the side, crack in the eggs and scramble, then fold through the rice.

4. 4

   Add the frozen peas and toss for 2 minutes until heated through.

5. 5

   Return the crispy pork slices to the wok and add the soy sauce, tossing everything together.

6. 6

   Serve immediately with sliced spring onions scattered on top.