Shrimp and Pork Belly Fried Rice

You can forget about ordering in because this recipe is quick, easy and really
delicious!

Servings:

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Side Dish Main Course

American Chinese

Rice Seafood fried rice Pork Belly

Instructions

1 Heat a large non-stick pan or wok over medium heat. Add 1 Tablespoon of the oil
and the pork belly to the pan and season with a pinch of salt. Cook, stirring
occasionally, until the fat has rendered and the pork belly is brown and crispy
at the edges; about 5 minutes. With a slotted spoon, transfer the pork to a
bowl, leaving the fat in the pan. Add the shrimp to the pan and cook, flipping
once, until just cooked through; about 3 minutes. Transfer the shrimp to the
bowl with the pork. When cooled enough to handle, chop half of the shrimp into
bite sized pieces.
2 Add the rice vinegar to the pan to deglaze, scraping up the brown bits from the
pork and shrimp. Add 1 tablespoon of the butter. Add the garlic and white parts
of the scallion and cook, stirring, until fragrant and garlic is starting to
turn golden at the edges; 1 minute. Add the carrots and snow peas, stir, and
cook until slightly softened; 3 minutes. Add the rice along with the remaining
tablespoon of oil. Fry the rice, stirring occasionally, for 5 minutes.
3 Push the rice to one side of the pan. Add the remaining tablespoon of butter to
the empty side of the pan and pour in the eggs. Scramble the eggs and then when
cooked, mix into the rice. Add the pork and shrimp back into the rice. Add the
soy sauce and sesame oil and stir to combine. Taste the rice and season with
salt and pepper to taste.
4 Garnish with the green parts of the scallions and serve with more soy sauce.
5 Enjoy!