Vermicular | Pork Fried Rice

Pork Fried Rice

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
or
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
Cook
5 min
Ingredients

1 ⅓ cup (300 g) cooked white rice
¼ lb (100 g) thinly-sliced pork belly, cut into ½” pieces
¼ onion, chopped
Kosher salt and freshly ground black pepper, to taste

2 large eggs, beaten
2 scallions, finely chopped
1 teaspoon soy sauce
1 tablespoon and ½ teaspoon vegetable oil, divided

DIRECTIONS
  1. Preheat the pan over medium-high heat for about 90 seconds. Add in ½ teaspoon of oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add pork belly and stir-fry for about 30 seconds.

  2. Once the pork starts to brown, add onion. Sprinkle salt and pepper and lightly stir. Stir-fry for about 1 minute or until the onion turns translucent. Remove from the pan and set aside.

  3. Lightly wash the pan and wipe off water. Preheat the pan over medium-high heat for about 90 seconds. Add in 1 tablespoon of oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add eggs and stir constantly until soft-scrambled but runny.

  4. Quickly add the cooked rice into the pan and stir until well mixed. Continue stirring over medium-high heat for about 1 minute to break up the rice. Once moisture from rice is removed, add the pork belly and onion back in. Stir-fry for another 2 minutes, stirring frequently.

  5. Add scallions and drizzle soy sauce to finish. Turn off the heat, mix well and serve.

Note
  • Add rice while the eggs are still slightly runny and stir quickly. Coating each grain of rice with the eggs is the key to achieving a fluffy texture.

  • If the cooked rice is cold, make sure to reheat before adding to the pan.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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