Psr Garlic Fried Rice Recipe
pulled pork, smoked bacon, roasted belly
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Ingredients
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Fried Rice Base
Meats (PSR: pulled pork, smoked bacon, roasted belly)
Finishes & Garnish
Method
Fried Rice Base
- 1
Prepare rice
If not already cooked and chilled, cook 2 cups long-grain white rice according to package instructions (about 3.5–4 cups cooked). Spread on a sheet pan and refrigerate or chill until cold and slightly dry, at least 2 hours or overnight. Use 4 cups chilled cooked rice for this recipe.
- 2
- 3
Scramble eggs
Heat a large wok or wide skillet over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon butter. Once shimmering, crack in 2 large eggs, season with a pinch of salt, and quickly scramble until just set but still soft. Transfer eggs to a bowl and set aside.
- 4
Sauté aromatics
Increase heat to high. Add remaining 2 tablespoons neutral oil to the wok. Add the diced onion and the scallion whites (if any); stir-fry 60–90 seconds until softened and translucent. Add the minced garlic and stir constantly for 30–45 seconds until fragrant and lightly golden—be careful not to burn.
- 5
Fry rice
Add the 4 cups chilled cooked rice to the wok, breaking up any clumps with your spatula. Spread rice across the hot surface and let it sit 20–30 seconds to develop some color, then toss and repeat once. Continue stir-frying 2–3 minutes to heat through and slightly toast the grains.
- 6
Season rice
Drizzle 2 tablespoons light soy sauce and 1/2 tablespoon dark soy sauce evenly over the rice. Add 1 teaspoon sesame oil, 1/4 teaspoon white pepper, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon kosher salt. Toss thoroughly to distribute the sauces and color the rice uniformly.
- 7
Finish with egg
Return the scrambled eggs to the wok and break them into bite-sized pieces as you fold them through the rice. Taste and adjust seasoning—add up to another 1/2 tablespoon light soy sauce or a pinch more salt if needed.
Meats (PSR: pulled pork, smoked bacon, roasted belly)
- 8
Prepare meats
If the smoked bacon isn't already cooked, pan-fry the 6 slices over medium heat until crisp. Drain on paper towels and chop into bite-sized pieces. Chop the roasted pork belly into 1/2-inch cubes. Warm the pulled pork gently if cold (microwave or in a small pan) and shred to loosen any large chunks.
- 9
Combine meats with rice
When rice is fully seasoned and the eggs are incorporated, create a small well in the center of the wok and add the chopped bacon, roasted pork belly, and 1.5 cups pulled pork. Stir and toss vigorously for 1–2 minutes over high heat so the rendered bacon fat and pork juices mingle with the rice. Ensure everything is heated through and some pieces gain light crisp edges.
Finishes & Garnish
- 10
Add scallions & finish
Turn off the heat. Stir in the sliced scallion greens and 2 tablespoons crispy fried garlic. Toss briefly to combine. Drizzle a tiny additional touch (about 1/4 teaspoon) of sesame oil if desired for aroma.
- 11
Plate and garnish
Transfer the garlic fried rice to a serving platter or individual bowls. Garnish with chopped fresh cilantro if using and serve with lime wedges on the side for optional brightening. Serve hot.