"Do you want to kick up your fried rice game? How about trying this amazing Sriracha Chili Fried Rice with Crispy Pork, using Lee Kum Kee’s Sriracha Chili sauce. Talk about spicing things up. Crisp, fluffy rice meets an array of veggies, in a delightful sweet and spicy sauce. For Added texture and flavor some soft egg strands, crispy skinned, juicy pork belly topped with Lee Kum Kee’s Sriracha Chili sauce. Do you have any ideas on how you want to use this sauce?"
Sriracha Chili Fried Rice with Crispy Pork Belly
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Prep time: 2hrs
Cook time: 1hr
Serves or Makes: 4-6 servings
Recipe Card
ingredients
Crispy Pork Belly
- 1 340 gram piece skin-on pork belly
- 1 teaspoon Chinese five spice
- 1 teaspoon fine sea salt
- 1 teaspoon white pepper
ingredients
Fried Rice
- 1 tablespoon crush garlic
- 1 tablespoon crushed ginger
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- 1 medium carrot, peeled and diced
- 1 small yellow onion, finely chopped
- 2 stalks of celery, diced
- 1/2 small cabbage, thinly sliced
- 1 cup cooked peas
- 1 green onion, sliced on a bias, plus more for serving
- 3 cups cooked organic long grain rice
- 2 large eggs, beaten
ingredients
Sauce
- 1/3 cup light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon Lee Kum Kee Sriracha Chili sauce, plus more for serving
Method
Pork belly:
Step 1
Pat dry the pork belly on all sides with a paper towel. Prick holes all over the skin surface of the pork belly. Score the skin lightly in 1 inch strips lengthwise.
Step 2
Mix the salt, white pepper and five spices. Sprinkle it on the bottom, sides, and top. Place it on a dish and put it into the fridge for an hour or more.
Step 3
Preheat the oven to 350°F.
Step 4
Take pork belly out of the fridge, and shake off any excess salt and seasoning. Pat dry any excess moisture that may have developed on the surface with a paper towel.
Step 5
Place the pork belly on a rack on top of a parchment lined baking pan. Place that into the middle rack of the oven and let roast for 1 hour.
Step 6
Remove from the oven and let it rest for 10 minutes.
Step 7
Slice pork belly first into 1-inch-long strips then cut that into 1 inch bite size pieces. Set it aside.
Fried rice:
Step 1
While the pork belly is roasting in the oven, in a large wok or deep fry pan, drizzle in peanut and sesame oil. Toss in minced garlic and ginger.
Step 2
Once the mixture starts to sizzle, add in your carrots, onions, green onion, and celery. Give it a good stir and sauté for 1 minute. Throw in the cabbage and stir-fry the mixture for 3 minutes or until the vegetables have softened.
Step 3
In a small bowl combine the soy sauce, sesame oil, sugar and the Lee Kum Kee Sriracha chili sauce. Give it a whisk then pour half of that sauce into the pan and mix it into the vegetables with the sauce.
Step 4
Toss in the cooked rice and stir fry on high heat for 1-2 minutes. Add the rest of the sauce and keep tossing it with a spatula, breaking up the rice.
Step 5
Once completely combined, remove from heat.
Egg:
Step 1
While the rice is frying, break two eggs in a bowl. Whisk and then heat up a small frying pan with a bit of peanut oil. Turn heat to a medium, when the oil heats up a bit, pour in the whisked eggs.
Step 2
Swirl the beaten eggs around to coat the bottom of the pan then with a spatula flip the egg onto the other side carefully.
Step 3
Remove from heat, and slide the egg onto a cutting board. Roll it up widthwise and slice it into slices. Set aside.
Plating:
Step 1
Scoop rice into an oval serving platter. Top with the slices of egg and crispy pork.
Step 2
Drizzle Lee Kum Kee Sriracha Chili sauce over the top along with sliced green onions.
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