A super spicy fried rice combining two types of heat from sweet bean paste and chili bean paste. Adding the egg at the end creates a fluffy texture, with the sweetness of the onion and egg followed by a delightful spicy kick. A superb Chinese dish.
Ingredients
Main Ingredients (2 servings)
- Rice 400g
- Pork Belly 60g
- Onion 80g
- Egg 1
- Ginger 1 tsp
- Garlic 1 tsp
- Green Onion (for garnish) (to taste)
Seasonings
- [A] Chili Bean Paste (Doubanjiang) 1 tsp
- [A] Sweet Bean Paste (Tianmianjiang) 1.5 tbsp
- [A] Cooking Sake (Rice Wine) 3 tbsp
- [A] Sugar 0.5 tsp
- [A] Soy Sauce 1 tsp
- White Sesame Oil 1 tbsp
- Chili Bean Paste (Doubanjiang) 0.5 tsp
- Chili Oil (to taste)
Steps
- Finely chop 80g onion and 60g pork belly.
- In a bowl, combine 1 tsp Chili Bean Paste (Doubanjiang), 1.5 tbsp Sweet Bean Paste (Tianmianjiang), 3 tbsp Cooking Sake (Rice Wine), 0.5 tsp sugar, and 1 tsp soy sauce. Mix well. Adjust the seasonings to your taste as sweet bean pastes can vary in sweetness and saltiness.
- Place the chopped 60g pork belly in a frying pan and cook over low heat without oil until the fat renders.
- Once the pork belly changes color, add the chopped 80g onion and 1 tbsp White Sesame Oil, then stir-fry over medium heat.
- Add 1 tsp ginger, 1 tsp garlic, and an additional 0.5 tsp Chili Bean Paste (Doubanjiang). Stir-fry until fragrant.
- Add 400g rice to the frying pan and stir-fry until the ingredients and rice are well combined.
- Gradually add the prepared sauce mixture 2-3 times while continuing to stir-fry.
- Increase the heat to high, and pour in the beaten 1 egg in two portions, mixing thoroughly to combine. Adding the egg at the end makes the overall dish mellow and fluffy.
- Finish by drizzling with Chili Oil (to taste) and scattering with chopped Green Onion (to taste). Serve.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。