Breakfast Fried Rice Recipe

Brunch

1. 1

   Prepare and render pork belly

   Dice the pork belly into 1/2-inch pieces. Season lightly with salt and pepper. In a large skillet over medium heat, render the fat and cook the pork belly until crisp and browned. Remove pork belly with a slotted spoon and set aside, leaving the rendered fat in the pan for flavor.

2. 2

   Sauté Brussels sprouts

   In the same skillet, add a little neutral oil if the pan looks dry. Add shredded Brussels sprouts. Season with a pinch of salt. Cook, stirring occasionally, until tender and slightly charred, about 4–6 minutes.

3. 3

   Add garlic and aromatic base

   Add minced garlic to the pan and sauté for about 30 seconds until fragrant, being careful not to burn.

4. 4

   Fry the rice

   Add the cold cooked rice to the skillet. Break up any clumps and stir-fry until the rice is hot and starting to take on a light color, about 3–5 minutes.

5. 5

   Season and combine

   Drizzle soy sauce over the rice and toss to coat evenly. Add sesame oil and fold in the crispy pork belly pieces. Return the Brussels sprouts and any released juices to the pan. Taste and adjust with salt and pepper as needed.

6. 6

   Cook the eggs (over easy)

   In a separate small skillet, heat a touch more oil if needed. Crack in the eggs and cook until whites are set. Flip gently to cook the yolks on the other side briefly for a classic over-easy finish (about 1–2 minutes total).

7. 7

   Plate and garnish

   Spoon the pork fried rice into bowls, top each serving with an over-easy egg, and garnish with sliced green onions. Serve hot.