To make this delicious supper dish, you will need some leftover roast belly pork from either The famous Chinese pork! or the Garlic roasted belly pork with Florentine lentils. I make no apologies for that because if you haven’t made either of them before then you really should! 🙂 Seriously though, this is a fantastic leftovers dish pairing the chopped belly pork (you could use leftover chicken too) with a delicious egg fried rice stir-fry with beansprouts, fresh ginger, spring onions, sesame oil and soy sauce. This recipe serves two but just scale it up for more people by adding more meat and rice obviously. Off the scale satisfying!

Serves 2

• Two large slices of leftover belly pork, chopped into 2cm chunks
• 2 generous handfuls of bean sprouts
• 1 medium onion, finely diced
• 2 tbsps light rapeseed oil
• 2 cups of cold jasmine rice
• 1 x 3cm pieces of fresh ginger, finely sliced into thin strips
• 1 clove of garlic, crushed and finely chopped
• 2 large eggs, whisked
• 1 tbsp sesame oil
• 2 tbsps dark soy sauce
• 1 tsp light soy sauce
• 1 tsp honey
• 1 tbsp hot water
• 1 tbsp of rice wine
• 1/4 tsp white pepper
• 1 small bunch of spring onions, trimmed and finely sliced at an angle
• 1 red chilli, finely sliced
• 1 generous pinch of Chinese 5 spice powder

To make…

• Successful stir-fries depend on all the components being prepared beforehand as the cooking time is so quick. So, prep your rice, sauce, scrambled egg etc. beforehand and ensure that your pork, onion, chilli, ginger, spring onions are all chopped and ready to add when you start to cook the finished dish.
• The rice needs to be cooked and cooled beforehand to stop it clumping when put into the stir-fry. I cook it in a little salted water, drain thoroughly with cold water and then turn it out onto a plate or small tray. Spread it out evenly and just leave it in the fridge until about 10 minutes before you want to cook with it.
• Next, make the sauce by combining the sesame oil, soy sauce, hot water, honey, rice wine and pepper in a small dish and put it to one side.
• Heat one tablespoon of the oil in your wok and add the whisked egg. Stir rapidly until it forms scrambled egg. Take it out of the pan and onto a small plate. Set aside.
• Add the remaining oil to the pan, wait until it’s hot and then add the onion. allow it to soften and colour and then add the chopped pork and the pinch of 5 spice. Stir it for another 5 minutes to warm through and then add the rice. Cook for another 5 minutes until it is hot.
• Add the sauce and mix with a scooping motion so that all the rice and pork is coated with sauce.
• Now add the bean shoots, scrambled egg, ginger, chilli and chopped spring onion. Mix thoroughly for another minute or two and then serve on warm plates. Add a little more soy to taste if you like.

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