Ingredients (For One)

• 1 Cup Pre-cooked and cooled white rice
• 2 Large eggs
• 1 Pineapple ring in juice (chopped)
• 3oz Pre-cooked pork (chopped)
• 1tbsp Sesame oil and 2tbsp Vegetable oil (I used 1tbsp of bacon fat instead of vegetable oil)
• 2 Garlic cloves (finely chopped)
• Seasoning: Salt, pepper, red chili flakes, parsley, ground ginger

Method

(Instagram reel of method here)

1. Place garlic, oils and any fat into a skillet on a medium heat, allowing the garlic to cook a little
2. Add the rice, making sure to break up any lumps or clumps that might have formed during it cooking/cooling/in storage
3. Add seasonings, give a good mix and cook for approximately four minutes
4. Add pork, pineapple and parsley. Mix it all together and cook for an additional couple of minutes
5. Place the eggs into the skillet and start to give a good mix. You can also pre-whisk them before putting them in the skillet. Once the eggs are all combined mix it through the rice and allow to continue cooking on a medium heat until the egg is fully cooked and the pork is fully heated

Eating And Storage Tips

As the pork I used was from leftovers it already had a smoky BBQ and soy sauce thing going on if yours is just plain you might want to adjust the seasonings slightly.

If increasing the quantity for the amount of portions I would suggest just adding one extra garlic clove per serving, half an extra pineapple ring and an additional 0.5tbsp bacon fat/vegetable oil.

With this already containing leftovers and you reheating them, I wouldn’t recommend reheating this dish again. Not only for that but reheated eggs just end up with a bit of a weird texture sometimes. You could get away with eating this cold the next day though; Just make sure it has been stored in a sealed container in the fridge.