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Egg Fried Rice with Five-Spice Pork Belly

Marinated five-spice pork belly served with savory egg fried rice featuring dried shrimp, prawns, and a sliced omelette.

AsianHigh ProteinFried RicePork Belly
Estimated Nutrition
Calories
605.1
kcal / serving
2420.5 kcal total
Carbs
32.2g
per serving
128.6 g total
Fat
39.6g
per serving
158.4 g total
Protein
29g
per serving
115.8 g total
Cook Time
105
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Palm Sugar
grated, or caster sugar
CondimentsSauces
4
tbsp
Hoisin Sauce
2
tbsp
Soy Sauce
1
tbsp
Soy Sauce
for finishing
Dairy
2
piece
Eggs
large, free-range
GrainsCereals
300
g
Rice
cooked and chilled
Meat
500
g
Pork Belly
skin scored
NutsSeeds
1
tsp
Sichuan Peppercorns
crushed
1
piece
Star Anise
crushed
1
tsp
Chinese Five-Spice Powder
for marinade
2
cloves
Garlic
finely grated
0.5
tsp
Salt
1
clove
Garlic
finely sliced
0.75
tsp
Sichuan Peppercorns
ground for rice
1
tsp
Chinese Five-Spice Powder
for rice
1
pinch
White Pepper
freshly ground, to taste
OilsFats
1
tbsp
Sesame Oil
1
tsp
Sesame Oil
for egg mixture
1
tbsp
Groundnut Oil
for frying rice and eggs
Seafood
60
g
Dried Shrimp
soaked in warm water
60
g
Prawns
small, peeled and cooked
Vegetables
1
piece
Ginger
thumb-sized piece, peeled and finely grated
3
piece
Spring Onions
sliced at an angle

Method

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