Similar to the duck fried rice, but with the interesting glints of flavors from the apricot, this light dish is full of flavor (and possibly a perfect dish for Sunday brunch with a glass of Prosecco or Cava!)
Apricot and Pork Belly Fried Rice
Serves 2-3 as a main, 4-5 as a side.
1/2 Onion, chopped
2 cloves garlic, minced
1-2 stalks green garlic, chopped
2 ripe but firm apricots, seeded and chopped
1/2 block firm tofu, drained for 10 minutes, cut in to 1/2" chunks
1/4 cup brandy
1/4 lb pork belly or bacon, chopped
1 tsp low sodium soy sauce
1 tsp rice vinegar
1 tsp brown sugar
1 tsp lemon zest
freshly ground white pepper to taste
salt to taste
2 cups day-old rice, crumbled by hand
2 eggs, lightly beaten
2 handfuls arugula, washed well and sliced in to thick ribbons
2 green onions, thinly sliced
matchstick pickled ginger to taste
1 tbs + 1 tbs canola oil
1) Heat 1 tbs canola oil over medium-high heat in a wok or large skillet. Add the tofu chunks and fry until lightly golden on all sides.
2) Add the brandy and a pinch of salt. Cook off the brandy, about 1-2 minutes. Remove tofu to a bowl. Wipe the pan clean with a paper towel.
3) Over medium-high heat, quickly crisp the pork belly chunks and a pinch of salt. 2-4 minutes. Remove with a slotted spoon and add to the bowl with the tofu.
4) Leaving the pork drippings in the pan, add the remaining 1 tbs of canola oil. Over medium heat add the chopped onion, garlic and green garlic. Cook until the onion is starting to go soft, about 5 minutes. While this is happening, mix the soy, vinegar, sugar, white pepper and lemon zest.
5) Add the apricot and cook for 1-2 more minutes until the apricot is cooked but still firm.
6) Add the rice, crumbling the grains apart as you add it. Stir and cook for 1-2 minutes.
7) Add the tofu and pork belly. Stir to combine.
8) Make a large empty spot in the middle of the pan. Pour the eggs in to the spot and as though making scrambled eggs, stir and scrape breaking up and fluffing until just starting to set the immediately mix in with the rice at the edges.
9) Stir in the sauce, then the arugula, stirring to combine. Taste for salt.
10) Serve in bowls topped with some pickled ginger and sliced green onions. Serve Siracha on the side.