Spicy Fried Brown Rice with Shrimp and Pork Belly
This Spicy Fried Brown Rice with Shrimp and Pork Belly is sure to awaken your taste buds! With bok choy, carrots, and bean sprouts this also will be the perfect main dish.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 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.