Just Hold On, We're Going Home to Make Pork Belly Fried Rice
Photo courtesy Rose and Sons.

Just Hold On, We're Going Home to Make Pork Belly Fried Rice

This fried rice recipe—which comes from chef Anthony Rose of Toronto’s Fat Pasha, Big Crow, Rose and Sons, and Schmaltz Appetizing—is a million, trillion times better than takeout.
September 3, 2016, 12:00am

I've got my eyes on you, you're everything that I see. I want your hot Chinese sausage and egg crepe endlessly.

Just hold on, readers. August may have come to a close, but there's still all the sunshine that you could ever need to justify binge-drinking jalapeño margaritas every day for at least a few more weeks.

In the midst of this seasonal purgatory, we've got your dinner game on lock. This is no ordinary rice. This is no ordinary fried rice. This is Special Pork Fried Rice, dammit.

You may be thinking, But I hate myself and I don't know how to cook. I can get fried rice for, like, three dollars from that crappy Americanized Chinese place down the block. Why would I make my own fried rice?

The answer is simple, friend. This recipe—which comes from chef Anthony Rose of Toronto's Fat Pasha, Big Crow, Rose and Sons, and Schmaltz Appetizing_—_is a million, trillion, googolplex times better than that sorry excuse for a wonderful plate of grease. This fried rice is special for a few reasons: it mixes crispy and soft textures. It's loaded with peanut, chili flakes, ginger, egg, broccoli, and—of course—marinated pork belly. And the pork belly is marinated in a magical sauce made with five-spice powder, hoisin, sesame oil, garlic, and scallions.

RECIPE: Special Pork Fried Rice

Sure, you could get that yawny cheapo crap in a white paper box and call it a night. But make our fried rice, and you'll taste the difference.

Cuz you're a good cook and you know it.