Ingredients
- 250 g rice
- 1 onion (red or white), finely chopped
- 125 g of diced ham (preferably gammon)
- 2 lap xuong sausages
- 125 g pork belly (fat content to taste)
- Xa xiu-marinade roast red pork (brand to taste)
- 3 eggs, only yolk beaten
- 1 tsp sugar
- 1/4 tsp salt
- oil
Preparation
- Marinate the pork belly in the xa xiu-marinade as directed. Because there are many flavors in this dish, I would not use extra additives then the marinade and water. Marinate for about half an hour.
- Cook the rice in a pot or rice cooker.
- Fry the lap xuong sausages in a frying pan without oil on low heat for about 30 minutes. The package says that you have to cook the sausages in water first, but my mother never does this.
- Fry the marinated pork belly in a skillet with oil about 25 minutes until browned. Let cool slightly.
- Fry the eggs until turned into a thick omelette and let cool.
- Cut the omelette into small cubes, the pork belly into thin strips and the sausage into thin slices.
- Add some oil in a wok and fry the onions until they are translucent. Remove the onions from the pan and place it in a bowl or plate.
- Put the ham in the pan with the remaining oil and fry lightly. Add the cooked rice, sugar and salt and stir well.
- Put the eggs, lap xuong-sausages and xa xiu-pork belly in the rice and mix well on low heat.
- Add the onions to the rice and stir. Taste and season with extra sugar or salt.
