Ingredients

The following ingredients have 4 Servings
  • 5 cups day old leftover cooked rice
  • 150 g fatty pork belly, cubed
  • 6 pcs squid balls, chopped
  • 3 large eggs
  • 1/2 cup corn kernels
  • 1/2 cup green peas
  • 1 tbsp Maggi savor seasoning
  • 1 tbsp dark soy sauce
  • 2 tsp fish sauce
  • 1 tbsp Sriracha sauce
  • 1 tsp curry powder
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 3 stalks spring onions, white and green part separated, chopped
  • freshly ground black pepper
  • oil

Instruction

  • Heat oil in a wok over high heat.
  • Season pork belly with salt and freshly ground black pepper then add it into the wok. Stir fry pork belly until golden brown in colour.
  • Add squid balls, garlic and white sections of the spring onions, continue to stir fry for one minute.
  • Separate rice kernels using your wet hands, it should be fluffed before adding it to the wok. Now add the rice and corn to the wok then stir fry for 4 minutes.
  • Using your spatula push the rice on the side of the wok then crack eggs on the empty side and scramble it thoroughly.
  • Once eggs are cooked, chop it into pieces using your spatula, once eggs are separated into small pieces, stir fry it with the rice
  • Add the green part of the spring onions and the green peas.
  • Pour in the soy sauce, fish sauce, Sriracha sauce, curry powder and sesame oil then continue to stir fry for 2-3 minutes or until the sauce is evenly distributed.
  • Season with salt (if needed) then serve.