Crispy Pork Belly & Egg Fried Rice

• Meanwhile, finely chop garlic.
• Roughly chop Asian greens.
• Halve baby broccoli (see ingredients)
lengthways.
• Thinly slice spring onion.
• In a small bowl, combine sriracha and sweet
chilli sauce.
• In a second small bowl, combine oyster sauce, 
the brown sugar, sesame oil and half the soy 
sauce mix. 
TIP: Sriracha is slightly spicy, use less if you're 
sensitive to heat.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook baby broccoli
until tender, 2-3 minutes.
• Add Asian greens and cook until just wilted, 
1-2 minutes.
• Add remaining soy sauce mix and half the 
garlic and cook until fragrant and slightly 
reduced, 1 minute. Transfer to a plate and cover 
to keep warm. 

• Microwave basmati rice until steaming,
2-3 minutes.
• Meanwhile, wipe out the frying pan, then return 
to medium-high heat with a drizzle of olive oil. 
Crack the egg into the pan and scramble until 
cooked through, 1 minute.
• Add spring onion and remaining garlic and cook 
until fragrant, 1 minute.
• Add the oyster sauce mixture and cook until 
slightly reduced, 2-3 minutes.
• Add cooked rice and stir until well combined, 
2-3 minutes. 

• Meanwhile, combine shredded cabbage mix, 
garlic aioli, a drizzle of vinegar and a pinch of 
salt in a medium bowl. Season to taste with salt
and pepper.