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Hoisin Pork Belly Fried Rice

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Prep Time: 20 minutes
Cook Time: 35 minutes
Serves: 4
Difficulty: Easy

Ingredients:
Hoisin and Soy Pork Belly :
• 600 grams pork belly slices
• ⅓ cup Lee Kum Kee Hoisin Sauce
• 1 tablespoon Lee Kum Kee Premium Soy Sauce
• 1 tablespoon finely chopped fresh ginger
• 2 cloves garlic, finely chopped

Fried Rice:
• 1 tablespoon The Good Oil Sunflower Oil High Oleic
• 1 large carrot, peeled and finely diced
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, finely chopped
• 2 bunches of bok choy, chopped
• 2 cups cooked Sunrice Jasmin Rice
• 1 tablespoon Lee Kum Kee Premium Soy Sauce
• ½ teaspoon Lee Kum Kee Pure Sesame Oil

Crispy Fried Egg:
• ¼ cup The Good Oil Sunflower Oil High Oleic
• 4 Otaika Valley Free Range Eggs Size 7

Preparation:
Preheat the oven to 180˚C fan bake.
1- Hoisin and Soy Pork Belly: Mix the pork slices and glaze ingredients in a large ovenproof baking dish. Put the dish in the oven and bake for 30 minutes, then turn the slices over and bake a few minutes more until the glaze is sticky. Remove any bones and cartilage, slice the pork into bite-sized pieces then return to the baking dish and cover.
2- Fried Rice: Heat oil in a large wok or frying pan over a medium heat. Add the carrot and fry until softened. Add the ginger and garlic and fry briefly before adding the bok choy. Add the rice to the pan with the soy sauce, sesame oil and bok choy. Heat through then add a few spoonfuls of sauce from the pork dish.
3- Crispy Eggs: Heat the oil in a large frying pan over a medium to high heat. Crack the eggs into the pan and fry until the edges become crisp and the whites have set. Divide the fried rice between 4 plates and top each with a crispy fried egg.

TIP Garnish with thinly sliced spring onion and sesame seeds if desired. Gluten Free Swap out the Lee Kum Kee Premium Soy Sauce for Lee Kum Kee Gluten Free Soy Sauce.