Cantonese Fried Rice

Method

1. Rinse the jasmine rice 2-3 times until water runs clear. Cook with 600 ml of water per 400 g of rice until tender but slightly undercooked. Drain and let cool.
2. Cut the shrimp into small pieces. Boil in a small amount of water until just cooked through, then drain and set aside.
3. Beat the eggs in a bowl until well combined.
4. Heat a generous amount of sunflower oil in a wok or large pan over high heat.
5. Pour half of the beaten eggs into the hot oil and scramble briefly until just set. Remove and set aside.
6. Add the cooled rice to the wok and stir-fry, breaking up any clumps.
7. Drizzle the remaining raw eggs over the rice and continue stir-frying until the eggs coat the rice.
8. Add more oil if needed and continue stir-frying until the rice is separated and slightly crispy.
9. Add the cubed braised pork belly and stir-fry for a minute.
10. Add the white parts of the scallions and stir-fry.
11. Add the cooked shrimp and stir-fry to combine.
12. Return the reserved cooked eggs and stir-fry briefly.
13. Season with salt to taste.
14. Garnish with the green parts of the scallions and serve immediately.