Pickled pork belly fried rice

Check out this amazing meal which will have your mouth tingling like there is a party in it. Pickled pork belly fried rice with loads of Bird’s-eye chillies to keep your tongue and lips alight.

Hello and happy Sunday. I hope you’re well on this lovely day.

Last night I cooked a childhood favourite, viz., pig trotters with vinegar and ginger. In cooking that meal I included a piece of pork belly. You can get the full recipe and a story here.

Tonight I have the pickled pork belly with the leftover rice from last night and made a pickled pork belly fried rice.

Pig trotters and pork belly


  • Pickled pork belly (see last night’s recipe) as well as the leftover reduced cooking liquor
  • Leftover rice
  • Ginger
  • Garlic
  • Spring onion whites
  • Shallots
  • Broccolini stalks
  • Carrot
  • Daikon
  • Broccolini florets
  • Spring onion greens
  • Bird’s-eye chillies
  • Peanut oil
  • Sesame oil
  • Soy sauce
  • Dry sherry


  1. Mince the ginger and garlic.
  2. Dice the shallots.
  3. Slice the spring onion whites.
  4. Slice the Broccolini stalks.
  5. Julienne the carrot and daikon.
  6. Slice and shred the spring onion greens.
  7. Slice the Bird’s-eye chillies.
  8. Slice the pickled pork belly.
  9. Heat the wok.
  10. Add the peanut oil.
  11. Fry the aromatic ingredients.
  12. Soften the florets, carrot, and daikon.
  13. Warm through the pickled pork belly.
  14. Heat the leftover cooking liquor using microwave radiation.
  15. Stir through and toss the leftover rice.
  16. Add sesame oil, some dry sherry, and soy sauce and cook to keep the rice grains separated.
  17. Turn the heat off and stir through the garnish vegetables.
  18. Transfer to a bowl.
  19. Spoon over hot liquor.
  20. Give thanks to the Lord.
  21. Eat with chopsticks and a spoon.

Spam fried rice

Tonight I’m making Spam fried rice. Check out the recipe and feel free to leave me comments.

Hello Reader,

Tonight I had a choice between leftover sous vide kangaroo and Spam. I don’t love kangaroo meat. I do like Spam a lot.

Spam fried rice


  • Spam
  • Rice1
  • Shallots
  • Garlic
  • Ginger
  • Fennel
  • Coriander
  • Spring onion
  • Red chillies
  • Carrot
  • Daikon
  • Cabbage
  • MSG2
  • Peanut oil
  • Sesame oil
  • Soy sauce


  1. Dice the fennel and shallots; slice the coriander roots and stalks; mince the garlic and ginger, and slice the spring onion whites.
  2. For garnish, slice the spring onion greens and red chilli. The coriander leaves are also a great garnish.
  3. Dice the Spam.
  4. Julienne the carrot and daikon.
  5. Shred and cross-shred the cabbage.
  6. Heat a wok and add some peanut oil and sesame oil.
  7. Stir-fry the aromatic ingredients.
  8. Transfer to a bowl and stir-fry the Spam until it gets some colour and a bit of a crust.
  9. Transfer the Spam to a bowl and stir-fry the carrot, daikon, and cabbage.
  10. When the carrot, daikon, and cabbage soften, add the MSG plus the aromatics and Spam.
  11. Add the rice and remove the clumps by pressing down with a spatula.
  12. Squirt soy sauce around the sides of the wok. This heats on the way down into the rice.
  13. Toss the wok.
  14. Turn off the heat and mix through the garnish vegetables.
  15. Transfer to a bowl.
  16. Give thanks to the Lord.
  17. Eat with chopsticks and a spoon.

If you like stories with a recipe, check out the food blog Facebook has banned at YummyLummy.com.


  1. The rice should be cold and cooked within the last 24 hours. Ideally, it should be dry, so the grains fall apart.
  2. King of flavour
Spam fried rice

Kangaroo fried rice

Hello readers, tonight I’m using leftover sous vide kangaroo to make fried rice even Skippy (the bush kangaroo) would want to eat. 🦘

Hello Readers,

How are you?

Tonight I’m using leftover sous vide kangaroo and making fried rice. Check out my main blog, Yummy Lummy, the Facebook banned food blog!

Kangaroo fried rice


  • Sous vide kangaroo
  • Cooked rice
  • Shallot
  • Garlic
  • Ginger
  • Spring onion
  • Red chilli
  • Coriander
  • Pickled carrot
  • Pickled daikon radish
  • Peanut oil
  • Sesame oil
  • Dry sherry
  • Soy sauce
  • Sodium bicarbonate
  • Monosodium glutamate (MSG)
Monosodium glutamate (MSG)


  1. Mince the shallot
  2. Mince the garlic
  3. Mince the ginger
  4. Slice the spring onion
  5. Slice the red chilli
  6. Chop the coriander
  7. Slice the kangaroo meat
  8. Marinade the kangaroo with sodium bicarbonate, dry sherry, and soy sauce
  9. Heat a wok
  10. Add peanut oil and sesame oil
  11. Stir-fry the aromatic ingredients until they become fragrant
  12. Toss in the kangaroo and quickly stir-fry
  13. Add a splash of dry sherry and stir-fry until the sherry evaporates
  14. Add in a pinch of MSG
  15. Add in the rice and toss your wok
  16. Break up the clumps of rice with a spatula
  17. Squirt some soy sauce to the sides of the wok and stir-fry
  18. Thicken with cornflour, water, and soy sauce slurry
  19. Turn off the heat and add the garnishing vegetables including the pickled carrot and daikon radish
  20. Transfer to a bowl
  21. Give thanks to the Lord
  22. Eat with chopsticks and a spoon

If you have any questions, please leave a comment. I’d love it if you subscribed to Random Yummy and Yummy Lummy.

Kangaroo fried rice

Fried rice with pork three-ways

Fried rice with pork three-ways



  • Pork belly
  • Long grain rice
  • Chilli
  • Chinese sausage (lup chong)
  • Speck (smoked pork belly)
  • Spring onions
  • Red onion
  • Frozen peas
  • Soy sauce
  • Marmalade
  • Cooking sherry
  • Queensland nut oil
  • Iodised salt
  • Black pepper
Chilli, Lup Chong, Marmalade, Pork belly, Red onion, Speck, Spring onions
Chilli, Lup Chong, Marmalade, Pork belly, Red onion, Speck, Spring onions


  1. Cook rice in the morning and refrigerate.
  2. Slice the lup chong.
  3. Dice the speck.
  4. Cook the pork belly in a hot oven (220 °C) for 40 minutes to create cracking.
  5. Slice the spring onions. Slice the white on an angle for a fancy look and the green on a right angle for a more traditional look.
  6. Slice the red onion into large slices.
  7. Slice the chillies. You need to figure out whether you want to remove the seeds or not. The chilli seeds add to the heat. I kept the seeds, mainly because I’m lazy.
  8. Heat a wok to a smoking hot.
  9. Squirt in some Queensland nut oil and start to fry off the spring onion greens and red onion.
  10. Add in the speck and lup chong and stir fry until the Chinese sausage and fancy bacon takes on some colour.
  11. Toss in the chilli and stir fry and add a splash of cooking sherry along with the marmalade.
  12. Add in the cold rice and break up with the spatula. Add some soy sauce and keep everything moving in the wok.
  13. With a sharp, heavy knife cut the pork belly into cubes.
  14. Press down the spatula on the rice to get more contact with the hot metal of the wok. Doing so enables a better Maillard reaction. I add marmalade because the sugar will assist with this process.
  15. You want a crunchy rice texture and mouthfeel.
  16. Once the rice is crunchy, turn off the heat and then stir through the pork belly and the fancy shaped spring onion white bits.
Cooking fried rice in a wok
Cooking fried rice in a wok
Cooking fried rice in a wok
Cooking fried rice in a wok
Fried rice with pork three-ways
Fried rice with pork three-ways
Fried rice with pork three-ways
Fried rice with pork three-ways


I know there are lots of spelling variations for Chinese sausage. The way I’ve spelt it in the ingredients is how we used to say it as kids at home. I don’t mind how you spell it.

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