fried rice with pork belly and hae bee hiam

I like things that are hiam (spicy). Before I had my 2 rascals, it was the hiam-er the better. But because I often share my food with the rascals now, I’ve had to do without chilli quite often. So once in a while, I would cook something that is hiam just for me (and those who eat hiam things) to satisfy my need for spice.

So yesterday I really wanted something hiam. I decided to fry some rice with hae bee hiam. Normally I would make hae bee hiam, but this time round, since it was a last-minute decision, I simply cheated and used store-bought hae bee hiam.

There are tons of different brands of hae bee hiam out there and this is the one I like.

There is no particular reason why I like this. It is all a matter of personal preference.

Since this is a fried rice dish, anything goes, so a rummage through my fridge produced the following ingredients:

I marinated the pork belly with some soy sauce, sesame oil, corn flour and grounded white pepper.

I also scrambled the eggs in hot, hot oil. For a pictorial guide on hot to do this, see here

Once everything was ready, I heated some oil in a wok and added mince garlic and stir-fried that for about 30 seconds. Then in went the pork belly.

I continued frying the pork until the outside of the pork had turned white.

I then added the xiao bai cai.

And wilted the vegetables a little before I added the mushrooms and fish cake.

And finally the scrambled eggs, hae bee hiam and rice. Stir until well-mixed.

I seasoned the dish with some ground white pepper. Since the hae bee hiam was quite salty already, I did not add any salt or light soy sauce.

Once everything was combined, the dish was done.

All that was left was to munch, munch, munch.

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Fried Rice with Pork Belly and Hae Bee Hiam
Serves 4
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  1. 300g pork belly (or sliced pork, or chicken breast), sliced and seasoned with 1/2 teaspoon light soy sauce, 1/4 teaspoon sesame oil, 1 teaspoon corn flour and a dash of ground white pepper
  2. 1 bunch xiao bai cai, or any green leafy vegetable, cut and washed
  3. 3 pieces fish cake, cubed
  4. 3 eggs, scrambled with 1/2 teaspoon light soy sauce and a dash of grounded white pepper
  5. 1 packet mushrooms - I used bunashimeiji
  6. 2 cups cooked long-grained rice, preferably kept in the fridge over-night
  7. 3-4 tablespoons hae bee hiam, more if you like it spicy
  8. 2 teaspoons minced garlic
  9. Salt and pepper, to taste
  1. Heat oil in work. Saute minced garlic for 30 seconds. Add pork belly and cook until they turn white, about 3-4 minutes.
  2. Add xiao bai cai, and stir-fry until slightly wilted.
  3. Add mushrooms, fish cake, egg and hae bee hiam.
  4. Add rice. Stir to combine. Season with grounded white pepper.
  5. Serve immediately.
The Domestic Goddess Wannabe