Pork Fried Rice (uses instant pot)

I'm not sure about all of you but I never make the right amount of rice for dinners. Left over rice is eternally an issue in my household so I've decided to lean into it with this fried rice. Super tasty and a great way to use up leftovers. Using pork belly in this recipe I created a seriously crispy, melt in your mouth texture that fits so well with this dish.

Ingredients

2 cups day old cooked rice

2 eggs, scrambled

3 tbsp vegetable oil, divided

1/2 lbs pork belly, cubed

1-2 cups mixed vegetables

1 tbsp minced garlic

1 inch chunk fresh ginger

1/2 cup soy sauce, divided

1 cup chicken broth

1 1/2 tbsp mirin

Salt and pepper to taste

Optional red pepper flakes

1. In an Instant pot turn on saute and add pork belly chunks, garlic and ginger. Saute until browned.

2. Deglaze pot with chicken broth and add 1/4 cup soy sauce.

3. Cover with lid and set instant pot to high pressure for 7 minutes, 10 minute natural release.

4. Remove pork belly from instant pot and seperate liquid into a small bowl

5. Broil pork belly for 7-10 minutes flipping half way to crisp up and fully render fat.

6. In a large pan or wok preheat over medium heat then add 1 tbsp oil. Fully coat the bottom of your pan or wok.

7. Add in scrambled egg and stir until just cooked then remove to add in later.

8. Add final tbsp of oil and then add rice, covering bottom of pan.

9. When rice starts to crisp up add in vegetables, mirin, 1/2 cup of liquid from instant pit, salt and pepper and 1/2 remaining soy sauce.

10. Stir and cover for 5-10 minutes until vegetables soften.

11. Add pork belly and egg to mixture and stir until everything is heated through.

12. Serve with red pepper flakes and remaining soy sauce if desired.