Fried Rice with Pork and Biltong
A great way to use leftover rice. This fried rice is quick to make and tasty!
Servings: 2
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.