Fried rice with crispy pork belly

Name: Fried rice with crispy pork belly
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 50 g Cashew nuts; 1 collar Spring onions; 200 g Mung bean seedlings; 250 g Basmati rice; 2 discs (approx. 400 g) Pork belly (without rind); 7-10 Tbsp Salt; 2 Garlic cloves; 3 TABLESPOONS Cornstarch; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 100-125 ml Soy sauce

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

50 g Cashew nuts
1 collar Spring onions
200 g Mung bean seedlings
250 g Basmati rice
2 discs (approx. 400 g) Pork belly (without rind)
7-10 Tbsp Salt
2 Garlic cloves
3 TABLESPOONS Cornstarch
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
100-125 ml Soy sauce

Directions

1
Roughly chop the cashews. Roast in a pan without fat until golden. Remove. Cook rice in boiling salted water according to package instructions. Drain if necessary.
2
Clean, wash and chop the spring onions. Peel garlic and chop finely. Wash the sprouts and drain well.
3
Mix starch, 1 teaspoon salt and 1 teaspoon pepper. Cut the meat into thin strips and press them a little bit flatter with your hands on a board. Turn the strips in the starch mixture and tap them lightly.
4
Heat the oil in a large frying pan. Brown the meat strips in it over a high heat. Remove from the pan. Add the rice to the frying fat and also fry well. Add spring onions and garlic and fry briefly.
5
Add the sprouts and deglaze with soy sauce. Add meat again. Season with pepper. Sprinkle with cashew nuts.