Quay lại thực đơn
| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 450 g) | Mỗi phần450 g |
|---|---|---|
| Sugar | 2.5 g | 2.5 g |
| Energy | ~3350 kJ | ~3350 kJ |
| Sodium | 1420 mg | 1420 mg |
| Protein | 34 g | 34 g |
| Fat, total | 36 g | 36 g |
| Carbohydrate | 85 g | 85 g |
| Saturated fat | 11.5 g | 11.5 g |
Wok-fried rice with crispy crackling pork belly, egg, vegetables and fragrant garlic
Steamed jasmine rice, roasted pork belly with crispy golden crackling (thịt quay), scrambled hen eggs, finely diced carrots, sliced scallions, chopped red chillies, fresh coriander leaves, minced garlic, aromatic crispy fried shallots, seasoned soy sauce, fish sauce, vegetable cooking oil.
Fried rice (cơm chiên) is an absolute cornerstone of Asian culinary tradition, historically created as a brilliant method to transform leftover day-old rice into a magnificent new meal. This particular variation elevates the classic dish by incorporating Vietnamese-style crispy-skinned roast pork belly (thịt heo quay), blending smoky wok-hei caramelization with the highly coveted texture of crunchy pork crackling.
Contains gluten and soy (seasoned soy sauce), egg (scrambled hen eggs), and fish (traditional fish sauce). Prepared in a commercial kitchen environment that also handles peanuts, sesame, dairy, and shellfish.
Best enjoyed immediately while the rice is fluffy and the roast pork crackling retains its perfect crunch. Leftovers can be stored in an airtight container in the refrigerator for up to 48 hours.
If storing leftovers, keep a few slices of the crispy roast pork separate if possible to ensure the crackling can be revived effectively without losing its texture to the moisture of the rice.
To reheat and best restore the dish's integrity, toss the fried rice in a hot wok or non-stick skillet with a tiny drop of oil over high heat for 3 to 4 minutes. Alternatively, heat the roast pork slices in an air fryer at 180 degrees Celsius for 3 minutes to regain the optimal crunch while microwaving the rice separately.
Serve piping hot on a flat plate. Garnish generously with fresh coriander, sliced red chillies, and a side splash of chili-infused soy sauce for an extra kick of savory heat.
