Leftover Pork Belly Fried Rice
Leftover pork belly equals fried rice.
Prep: 10 minutes | Cook: 15 | Total: 25minutes | Serves: 4-6
Ingredients:
1 1/2 - 2 Cups Cooked Cooled Rice
350g Leftover Cooked Pork Belly, Sliced
3 Free Range Eggs
1 Cup Mixed Frozen Peas & Corn
Mung Bean Sprouts
2 Spring Onions, Chopped - Whites for cooking, greens for garnish
90 mls Sesame Oil, to your taste
90 mls Soy sauce, to your taste
Chilli Oil
Favourite BBQ Rub
Oil
METHOD:
Step 1
Pre heat the BBQ. For this cook, I’m using my Blackstone griddle. Heat the plate to medium high heat, then add a splash of oil.
Step 2
Add the cooked rice to the griddle and start to spread across one half of the plate, moving around and turning so all sides of the rice touches the heat.
Step 3
To the other half of the plate, add the cooked pork belly. Making sure each piece is flat to the plate to achieve a good crust.
Step 4
Shuffle the rice and pork over to each side, then in between the two, add the eggs. Season with your favourite bbq rub, then as they begin to cook, scramble the eggs, incorporating into the rice. Keep moving the rice around as it cooks.
Step 5
Next add the all the veg, and fry for a minute or two before combining everything together. Season with sesame oil and soy, checking its to your liking. You can always add more if need be.
Step 6
Divide the fried rice into bowls, and garnish with chilli oil and the greens of the chopped spring onions. Enjoy.