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
Nutrition (per serving)
- Calories
- 712 kcal
- Protein
- 25.2 g
- Carbohydrate
- 47.5 g
- of which sugars
- 1.7 g
- Fat
- 45.2 g
- of which saturates
- 15 g
- Fibre
- 3.4 g
- Salt
- 2.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Heat the vegetable oil in the wok over a high heat. Add the cold rice and stir-fry for 2 minutes.
- 3
Push the rice to the side, crack in the eggs and scramble, then fold through the rice.
- 4
Add the frozen peas and toss for 2 minutes until heated through.
- 5
Return the crispy pork slices to the wok and add the soy sauce, tossing everything together.
- 6
Serve immediately with sliced spring onions scattered on top.
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