Curry Minced Pork Fried Rice

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I’ve always love spice blends. I use garam masala, 5-spice powder, Cajun seasoning, Italian herbs, curry powders, my own spice blends etc.. Every blend is different. Every vendor makes 5-spice or garam masala differently which makes each very unique. And the best thing about premixed blends is that they are already full of flavour. Very little you need to do with them. So for fried rice one afternoon, I decided to pull out some curry powder for fried rice. To be honest, fried rice can be a mish mash of just about anything. I’ve made them several times and featured them here. No 2 times are exactly the same, which is why I’d tell you to not use this recipe as a strict guide at all. Get some inspiration and make it your own!

For this particular fried rice, I used Day-old Rice, Minced Pork, Bacon, Garlic, Shallots, Frozen Peas, Curry Powder, Kecap Manis, Oyster Sauce, Corn Starch, Soy Sauce & Salt. Curry Minced Pork Fried Rice 1

Bacon fat. Bacon fat. Bacon fat. ‘Nuff said.
Curry Minced Pork Fried Rice 2

No need for the bacon pieces to become crispy but once enough fat is rendered, we can remove and set them aside. We can just stop here and binge on these. But I’m not going to mislead you and leave you hanging here. 😉
Curry Minced Pork Fried Rice 4

Into the bacon fat goes my seasoned pork mince. Looks grody eh? But make sure to break it up smaller just so they distribute evenly in the rice later on. You don’t want mouthfuls of just rice with no meat and then another mouthful of all meat and no rice. Or maybe you want that. You’re the boss of your rice. (Stole that from Chef John ;-)… he’d probably have a better rhyme than I do)
Curry Minced Pork Fried Rice 3

Reserve the cooked mince too and start on the aromatics! Things will move pretty quickly from here on.
Curry Minced Pork Fried Rice 6

In that very same pot with all the leftover grease (Nope, that is not disgusting. It’s flavourrr) start sauteing the minced garlic and sliced shallots. Feel free to add a touch more oil if it seems a bit too dry.
Curry Minced Pork Fried Rice 5

Toast the curry powder. Dried spices really wake up from their long slumber like that.
Curry Minced Pork Fried Rice 7

All the reserved cooked bacon and pork + peas go in for a round of heating up.
Curry Minced Pork Fried Rice 8

And then the rice & more kecap manis plus soy sauce!Curry Minced Pork Fried Rice 9

In 10 minutes, our lunch is ready!Curry Minced Pork Fried Rice 10

This batch fed us for both lunch and dinner with barely any work and so cheaply too.Curry Minced Pork Fried Rice 11

If there’s one thing I love about fried rice, it’s that it doesn’t require expensive or fancy ingredients to fill us up deliciously. This is the ultimate dish to make when the crisper needs a cleaning out. Perfect. 🙂

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Curry Minced Pork Fried Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Asian
Ingredients
  • 2½ - 3 cups day-old cooked Rice
  • 4 rashers Bacon, chopped
  • ¾ cup minced Pork
  • ½ cup frozen Peas
  • 2 cloves Garlic, peeled & minced
  • 3 Shallots, peeled & sliced thinly
  • 1 tsp Corn Starch
  • 3 tbsp Kecap Manis, separated use
  • 1 tbsp Soy Sauce (to taste)
  • 1½ tbsp Curry Powder
Steps
  1. Before beginning, season minced pork with 1 tbsp kecap manis & corn starch. Leave to marinade.
  2. Heat up a wok or large stirfry pan. Render the fat from chopped bacon, about 2 minutes. The bacon pieces do not have to crisp up. Drain and reserve bacon pieces but leave rendered fat in the pan.
  3. Brown minced pork in the pan, breaking them up as much as possible. Drain and reserve.
  4. In the same pan, saute minced garlic and shallots for 1 minute. Add a touch of oil if it seems dry.
  5. Sprinkle in curry powder and stir around for about 10 seconds to toast.
  6. Toss in cooked bacon, minced pork & peas. Stir well.
  7. Add in cooked rice, breaking up the large clumps.
  8. Pour the remaining 2 tbsp kecap manis & soy sauce. Mix well and taste to adjust seasoning.
  9. Once seasoning is right, plate up and serve!

Comments

  1. This looks comforting and delicious. My kids will definitely request for next day lunch when there is leftover! 🙂

  2. First of all, I love the new look of your blog! At first I thought I landed on a wrong website. 🙂
    This fried rice looks so tasty. I’veI never used spices when making fried rice. At best I just simply added soy sauce or gochujang. But you just broadened my culinary horizen 🙂 Thanks for that!

    • Thanks Sue! Welcome to my new enclave. haha.. I’m pretty pleased with how it is right now and glad you like it too. I had proper Korean food for the very first time 2 weeks ago and I can’t wait to write about my experience. Maybe a post soon. Back to this, fried rice is so versatile, right? It can be anything you put in it.

  3. I just posted a curry fried rice recipe! Haha… We definitely think alike. 🙂 Yours minced pork sounds so good! I will try it next time.

  4. Yep, this DEFINITELY needs to happen in my kitchen! And it definitely sounds delightful. Thanks for sharing and offering a guide to making various renditions of fried rice. It’s something that I always find delicious but slightly intimidating, ya know?

    Also, I think we officially need to have a ‘bacon fat’ jazz hands dance because that stuff is awesome. 🙂

    • haha, I know, right? Bacon fat sounds so yucky but is oh so amazing in EVERYTHING! Also for fried rice, I pretty much do mine in a nonstick pan nowadays. Don’t need the stress of rice sticking to the pan and all that thingamajigy. I’ve had that happen before and it’s NOT fun when you’re starving. So go with nonstick if you can and it’ll be a total breeze! I can imagine using a pinch of your delicious dry spice rub in this too, instead of the curry powder.

  5. Oh my goodness, that fried rice looks amazing! I love the idea of using bacon and minced pork here. Delicious Jayne!

    • You made a curry fried rice recently too, right? LOL. I wanted to bulk mine up so threw in some bacon and minced pork. 🙂 Nothing quite like piping hot fried rice in a bowl.

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