INGREDIENTS:
- 2 to 3 tbsp bagoong
- 5 cups cold leftover rice
- 2 cups pork belly, sliced into small cubes
- 2 pcs semi ripe mangoes, sliced (for topping)
- 3 pcs eggs, lightly beaten
- 2 stalks spring onions, chopped
- Garlic, minced
- Salt, to taste
- Ground black pepper, to taste
- Sesame oil
- 2 tbsp cooking oil
HOW TO COOK:
- Place cubed pork belly, salt, ground black pepper, and sesame oil in a bowl.
- Marinate the pork for at least 30 minutes in room temperature.
- Pour and heat the cooking oil in a wok.
- Add the pork and fry until golden brown.
- Remove from wok then set aside.
- Add the garlic and fry until golden brown.
- Add the rice and bagoong, mix well until rice is coated evenly with the bagoong.
- Stir fry continuously for 3 minutes, push rice to the side pour beaten eggs, once eggs are cooked mix it with the rice separating them to pieces as you mix.
- Continue to stir fry for a minute then add the cooked pork and spring onions, mix to combine.
- Season with salt and ground black pepper.
- Place in plate then top with sliced mangoes. Enjoy!
IMAGE: inbetweeneverybite.blogspot.com
Also try: Pineapple Chicken Fried Rice
