Garlicky fried rice with crispy pork

Phoebe Wood, Link
  • Asian, Dinner, Lunch
  • Prep: 5 min
  • Cook: 10 min
  • Total: 15 min
  • Difficulty: Easy
  • Servings: 4
Expand nutrition (1 serving)
  • Calories: 770
  • Carbohydrates: 64 g
  • Cholesterol: 171 mg
  • Fiber: 4 g
  • Fat: 42 g
  • Saturated Fat: 10 g
  • Protein: 34 g
  • Sodium: 312 mg
  • Sugar: 2 g

The trick to getting the best fried rice? Cook the rice a day ahead and refrigerate it overnight, covered, so it dries out.

Garlicky fried rice with crispy pork

Ingredients

  • 1/3 cup (80ml) peanut oil
  • 4 garlic cloves, thinly sliced
  • 300g minced pork
  • 1/4 cup (80g) chilli bean sauce
  • 1 bunch garlic chives, chopped
  • 4 cups (580g) cooked jasmine rice or other long-grain rice
  • Fried eggs, to serve

Steps

  1. Heat oil in a wok over medium-high heat. Add garlic and cook for 2-3 minutes until golden. Remove using a slotted spoon and set aside. Add pork to the garlic oil in the wok and cook, breaking up mince with a wooden spoon, for 6-7 minutes until lightly caramelised. Add chilli bean sauce and cook for 2 minutes or until lightly caramelised. Add chives and rice and cook, tossing in the pan, for 3 minutes or until coloured. To serve, top with fried eggs and scatter with crisp garlic.