Hey, y’all! I want to be quick about this post today because my Fibromyalgia, Chronic Fatigue Syndrome, and POTS are flaring up (means my symptoms are getting worse for a period of time) and I’ve been trying to not overdo it this week. And if you have autoimmune diseases, then you know exactly how challenging that can be to not overdo it. Just soaked in a magnesium bath and I do feel a lot better. I am actually going to share a post about magnesium baths next week! Anyway, let’s talk about this Spicy Fried Brown Rice with Shrimp and Pork Belly! Y’all know I’m all about the spice (because it’s so good for your health) so I just HAD to make my fried rice spicy. With the fresh garlic and ginger along with the sambal oelek and chili oil this fried brown rice is so well seasoned and scrumptious!
Tips for the Spicy Fried Brown Rice with Shrimp and Pork Belly
Now, I promise this Spicy Fried Brown Rice with Shrimp and Pork Belly is not going to cause you to sweat bullets or anything; it’s just enough spice in there to make your taste buds awaken. With that being said, if you really love spicy foods then go ahead and use more sambal oelek chili paste; and if you don’t care too much for spice then reduce the amount of sambal oelek.
I made this Spicy Fried Brown Rice with Shrimp and Pork Belly for my date who was coming in from out of town. Wanted to impress him a little bit and I think I did just that. He loves spicy food so I thought this would be a winner! He liked it and honestly wished it was spicier.
The beauty of making fried rice is using whatever ingredients you have on hand. I had mung bean sprouts, baby bok choy, and pork belly on hand. If you don’t have those ingredients on hand, then feel free to use bacon instead of pork belly, baby kale or cabbage in place of the baby bok choy, etc.
I used carrots of course, but you won’t recognize them in this dish because I use the purple and yellow carrots from my bag rainbow carrots. And I think kids will love the fact that carrots come in a variety of colors!
Here’s a similar wok to the one I used and I love that it includes a lid and spatula as a set.
The biggest tip I can give to make your fried rice spectacular is to use day old rice. You want the rice to kind of dry out a little bit. BUT if you don’t remember to make the rice a day ahead of time, then go ahead and cook the rice a few hours before you’ll actually construct the dish. After the rice has cooked immediately pour it out onto a cookie sheet and transfer the cookie sheet to the freezer and let it chill for about 45 minutes. This trick works for white and brown rice.
This Spicy Fried Brown Rice with Shrimp and Pork Belly can be served as a side dish or as a main dish. When I made this fried brown rice it accompanied Korean Short Ribs that I made. Those ribs were so divine! OMG! I need to make them again so I can share the recipe with y’all.
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- 3 tablespoons olive oil
- 4 cups cooked cold organic brown rice
- 10 slices diced pork belly (or 5 slices of diced bacon)
- 1/2 pound small shrimp
- 1 cup diced organic carrots
- 6 cups chopped baby bok choy
- 2 garlic cloves chopped
- 2 teaspoons grated ginger
- 2 cups mung bean sprouts
- 2-3 organic green onions chopped
- 3 organic brown eggs beaten
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons sambal oelek chili paste
- 3 tablespoons organic tamari or coconut aminos
- 1 tablespoon chili oil
- In a small bowl, combine the ingredients for the spicy sauce and set aside.
- In a large wok over high heat, add 1 tablespoon of olive oil and swirl to coat the wok. Add diced pork belly, stir occasionally and cook for 4-5 minutes or until cooked through. Remove from wok and set aside.
- Add 1 tablespoon of olive oil to the wok and then add the shrimp. Cook for 2-3 minutes and then remove from wok and set aside.
- Add 1 tablespoon of olive oil to the wok and then add the chopped garlic, ginger, and half of the chopped green onions. Stir-fry for about 30 seconds and then add diced carrots and baby bok choy. Cover the wok with a lid and cook for about 3-4 minutes or until baby bok choy is tender.
- Push all of the ingredients to one side of the wok and add in the beaten eggs. Scramble the eggs, once the eggs are fully cooked mix it with all of the other ingredients in the wok.
- Next, stir in the mung bean sprouts and the brown rice. Cook for 1 minute and then add in the spicy sauce. Stir to fully incorporate the sauce with the rice and other ingredients.
- Remove the wok from the heat. Sprinkle the remaining chopped green onions on top and serve the fried brown rice immediately.