Pork Belly Fried Rice

Adapted by StarChefs.com
July 2012


½ cup carrots, brunoise
½ cup celery, brunoise
1 tablespoon ginger, grated
1 tablespoon garlic, minced
4 cups cooked white rice
4 eggs
¼ cup Aji mirin
¼ cup soy sauce
¼ cup sesame oil
12 ounces pork belly
½ bunch cilantro, cleaned and chopped
½ cup scallions


Stir fry the carrots, celery, ginger, and garlic in a pan. Add the rice, and continue to cook. Lightly scramble the eggs, and stir fry in a pan by themselves. Fold eggs into the rice mixture. Season as needed with salt, and finish with mirin, soy, and sesame oil. Remove from heat and garnish with cilantro and scallions.