This sticky pork fried rice combines flavourful pork neck steak with sautéed vegetables and sushi rice, all mixed with a
delicious sticky sauce. Topped with toasted sesame seeds, cashews, and a drizzle of kewpie mayonnaise, it’s a satisfying and umami-rich meal perfect for any time of day.
Ingredients
- 300g sliced pork deboned neck steak
- 2 crushed garlic cloves
- 60 ml grated ginger (about 1/4 cup)
- 125 ml cooked corn (about 1/2 cup)
- 1 cup finely diced mushrooms (preferably sautéed in soy sauce)
- 1/3 cup diced spring onion
- 1/4 cup sesame seeds
- 2 cups cooked sushi rice
- Salt and black pepper to taste
- Oil for frying
- For the sticky sauce:
- 1/3 cup soy sauce
- 1/4 cup honey
- 1 tablespoon ketchup
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- For toppings:
- Toasted sesame seeds
- Toasted and chopped cashews
- Extra sticky sauce
- Kewpie mayonnaise
- Chopped spring onion
Instructions
1. Prepare the Pork and Vegetables: Heat a skillet over medium heat and add a dollop of oil. Add the crushed garlic
and grated ginger, frying until fragrant. Slice the pork neck into cubes and add to the skillet, cooking until browned. Add the cooked corn, sautéed mushrooms, and diced spring onions.
2. Add the Rice: Scoop in the cooked sushi rice and sesame seeds. Season with salt and black pepper, then reduce the
heat to low.
3. Make the Sticky Sauce: In a bowl, mix the soy sauce, honey, ketchup, rice wine vinegar, and sesame oil. Pour the
sauce over the rice mixture and stir well. Let it simmer for another three minutes before removing from the heat.
4. Serve: Press the sticky pork rice into a small bowl and flip it onto a plate or another bowl to serve. Top with toasted
sesame seeds, toasted and chopped cashews, extra sticky sauce, kewpie mayonnaise, and chopped spring onion.
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Feature Image: Supplied
