Japanese style fried rice

Ingredients

• 200g diced pork belly (approximately 7 oz)
• 1 head garlic, peeled, crushed, and diced
• 3 tbsp neutral-flavoured oil
• 2 spring onions, sliced thinly, whites and greens kept separate
• 2 eggs, beaten
• 1 tbsp sake
• ½ tsp ground white pepper
• ¼ tsp salt
• ½ tbsp soy sauce
• 3 cups cooked and chilled overnight short-grain rice

Directions

1. Add about 3 tablespoons of neutral-flavoured oil to a wok on low heat and add all the crushed garlic. Slowly cook the garlic for 6-7 minutes, stirring frequently until it’s golden brown. Once golden brown, remove the garlic from the wok and drain it through a strainer before drying it on some paper towels.
2. Add the oil you cooked the garlic in back to the wok and turn the heat up to medium-low. Add the pork belly and render the fat for 8-10 minutes until it’s crispy and the fat is rendered out. Remove the pork from the wok and reserve the fat.
3. Heat a clean wok to medium-high and add some of the reserved pork fat. Once the pork fat is hot, add the eggs and scramble them until they’re 80% cooked, then remove and set them aside.
4. Place the wok back on the heat and add the white part of the spring onion along with the rice. Stir-fry, breaking up the rice, for 2-3 minutes.
5. Add the cooked pork belly to the rice in the wok and start adding the seasonings. Add the green part of the spring onion, the golden garlic, white pepper, salt, sake, and soy sauce. Toss everything well.
6. Add the scrambled eggs back to the wok and stir-fry for another 1-2 minutes before serving.