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A quick and delicious fried rice made with leftover crispy pork belly and day-old rice. This dish is flavored with hoisin sauce, soy sauce, and a touch of chili crisp for an extra kick.
Total time20 min
Ingredients12
Serving size4
Calories450
Wok
Pan
1/3 lb Crispy Pork Belly (1/2 inch pieces)
1 tablespoon vegetable oil
3 cups precooked rice (par-boiled brown rice)
2 scallions (chopped)
1/2 medium onion
3 cloves garlic (chopped finely)
3 Bird’s Eye Peppers (diced) – optional