One of the quickest meals to make, fried rice, is an all-time fave. This fried rice with pork and biltong is special to me as the biltong lends an incredible saltiness to this dish. What I really like about making fried rice is that you can add as many ingredients as you wish and ultimately, it will still taste good. You can make simple egg-fried rice or really load it up with seafood or meat. This fried rice with pork and biltong falls somewhere in the middle. Adding some scotch bonnets to the rice adds welcoming heat to the dish.
Biltong is basically meat that has been cured and dried. It is popular in southern African countries and tastes amazing. As a result, it is quite salty and that should be taking into consideration when making this fried rice. You can eat biltong as a snack and the saltiness will make you thirsty and this refreshing tangerine juice should quench your thirst. You can also add a few biltong bits to your salad to spruce it up.
Soy sauce is also high in sodium therefore a careful balance with the biltong is necessary. There are options of using low sodium soy sauce if you know you need to be watching the salt you consume.
Fried Rice with Pork and Biltong
Ingredients
- small bunch spring onions approximately 6 tablespoons chopped
- 1 large carrot
- 2 cloves garlic
- 1 scotch bonnet chopped
- pork shredded or cut into strips
- 1 teaspoon baking powder
- white pepper
- 2 eggs beaten
- biltong
- 200 grams leftover rice
- light soy sauce
- sesame oil
- oyster sauce
- vegetable oil
Instructions
- Chop spring onions, carrots, garlic, and scotch bonnets and set them aside. Separate the white ends of the spring onions from the green tops.
- Add baking powder to the pork with about one tablespoon of water. Mix and set aside for about 10 minutes. Rinse baking powder off and pat dry.
- Heat a wok with some vegetable oil, scrambled eggs, and then set aside.
- Over high heat, fry the pork for about 2 minutes and set aside.
- Add garlic, white ends of spring onions, and chopped pepper to wok and fry for about a minute.
- Add pork, eggs and carrots to pan and stir for about 2 minutes. Then add biltong and stir.
- Add rice to wok and then add sesame oil, oyster sauce, and soy sauce. Stir continuously until all ingredients are well incorporated.
- Add green ends of the spring onions to the rice and stir for another minute and turn off the heat.
- Serve warm.
Video
Notes
- The biltong used in this recipe is made from beef and therefore a good replacement for biltong is shredded or sliced beef. Prepare just like the pork in this recipe.
- Watch out for salt in this recipe. The biltong has a lot of salt as does the soy sauce. You can either opt for low sodium soy sauce, reduce the amount of salt when cooking the rice or generally just reduce any additional salt you may add to the other ingredients.
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