Cousins from Singapore came up for the wedding and brought us a favorite treat: roast pork jerky called bakkwa by Bee Cheng Hiang. I decided to top this vegetarian fried rice with some strips of the meat. It’s chewy and salty and sweet by itself and makes a great snack.
Singapore Jerky Fried Rice
Prep time: 10 minutes
Cook time: 10 minutes
4 cups cooked red-and-brown rice, room temperature (can use brown rice or white rice)
1 large egg, beaten
1 cup scallion, bias cut
1/2 cup corn niblets
Salt and pepper to taste
1 1/2 squares Bee Cheng Hiang roasted pork jerky cut into slivers
Heat two teaspoons oil in a 10 inch skillet. Pour in the beaten egg and scramble it. Remove from the pan. Add 1 tablespoon oil to the skillet. When it shimmers, add the rice, scallion, and corn. Cook until heated through, stirring to mix well. Return the egg to the pot and combine with rice mixture. Salt and pepper to taste. Spoon into bowls and top with a few slivers of the jerky. It’s salty and sweet and savory. Enjoy!