Yen Can Cook: Pork Belly and Mushroom Fried Rice

Still remember the recipe of braised pork belly that I shared not long ago? Today’s recipe is an elevated recipe that involved similar braised pork belly but kind of simplified version and associates into everyone’s favourite fried rice.


Ingredients (Serve: 3 – 4)

200g pork belly, cut into 1/4 inch thick pieces

5 dried mushrooms/ fresh mushrooms

3 slices ginger, minced

3 tablespoons soy sauce

1 tablespoon dark soy sauce

1.5 tablespoons Shaoxing wine

1 tablespoon sugar

120ml mushroom soaking water, water or stock

4 cups cooked rice/leftover rice

Cooking oil

Spring onion, chopped (for garnishing)


Step 1: Rinse the dried mushrooms then soak until soften. Save the soaking water. Dice the soften mushroom, set aside.

Step 2: Heat 2 tablespoons cooking oil in a wok with medium heat, saute the minced ginger the add the pork belly, turn up the heat. Stir fry the pork belly until lightly browned on the edges then add in diced mushrooms (Step 1). Stir fry for another 2-3 minutes.

Step 3: Add in the other ingredients (except rice and spring onion), bring the mixture to a boil, lower the heat and simmer for 10 minutes with lid, until the pork belly pieces are soften and tender. 

Step 4: Add in cooked rice, stir and mix until every ingredients are evenly coated with the sauce. Continue stir fried to your preferred version of fried rice – dry or saucey.

Step 5: Dish up and sprinkle with chopped spring onion. Serve.



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