A recipe for Chashu Fried Rice using leftovers.
- 2.5 tbsp soy sauce
- 30g brown sugar
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp oyster sauce
- 1 tbsp rice wine also known as sake
- 120g pork belly
- 2 cups medium grain rice
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 eggs
- 1 tsp vegetable stock powder
- 3 spring onions, finely chopped
- If you have leftover Chashu pork, go to step 3. Otherwise, in a small container, mix 1.5 tablespoons soy sauce, brown sugar, ginger paste, garlic paste, oyster sauce and rice wine. Put the pork in that container, cover it in the liquid, cover the container and leave it in the fridge to marinate for 5 hours to overnight.
- Heat oven to 215°C. Transfer pork from the container to a baking pan. Put the pork in the oven and bake for 25 – 30 minutes, then remove.
- If you have leftover rice, go to step 4. Otherwise, to make the rice, cook 2 cups of your choice of rice according to packet instructions, then transfer to a large container and cool by refridgerating for an hour up to overnight.
- Cut the pork in to small pieces, then heat 1 tbsp oil in a large frypan on medium heat and cook pork for 2 minutes, stirring often to make it crispy for the fried rice.
- Continue with the fried rice by heating 1 tbsp of oil in the frypan with pork over a medium low heat, then add onion and carrots and cook for 4 minutes, stirring occasionally.
- In a large bowl, add eggs and rice and mix, then add the rice to the frypan. Mix with a wooden spoon for 3 minutes, or until rice stops sticking together as much. Add stock powder, 1 tablespoon soy sauce, spring onions, stir until mixed, then serve.
If starting from the start in this recipe, allow an additional 5 hours for marinating the meat, an extra 1 hour for preparation and cooking time and additional hour for time to cool the rice down in the fridge for steps 1 -3. So the total time would be 7 hours and 23 minutes.
- Serving Size: 4
- Calories: 634
Keywords: fried rice, chashu pork