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Mark's Five Spice Pork Egg-fried Rice Recipe

Five spice pork egg-fried rice recipe - a game-changing budget fakeaway that nobody would ever know was gluten-free and Coeliac-friendly.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Becky Excell


For the pork:

  • 1 tsp garlic-infused oil
  • 200 g smoked bacon lardons
  • 1.5 tsp five spice
  • 1 tsp light brown sugar
  • 1 tsp gluten-free soy sauce

For the fried rice

  • 3 tbsp garlic-infused oil plus 4 tbsp more to drizzle
  • 2 medium carrots thinly sliced
  • 1 small red pepper sliced into thin strips
  • 1 small green pepper sliced into thin strips
  • 2 medium or large eggs
  • 250 g long grain rice steamed/boiled then cooled and ideally chilled overnight
  • 6 tbsp gluten-free soy sauce
  • big handful of frozen peas optional
  • big handful of spring onion greens finely chopped


  • Prepare your rice according to the packet instructions, then if possible, allow to cool completely and chill for as long as possible.

For the five spice pork:

  • In a small frying pan, add 1 tsp of garlic-infused oil and place over a medium heat. Add the pork lardons and fry until they start to become a little crisp and golden. At this point, add the five spice, light brown sugar and soy sauce. Mix until well coated and fry until slightly darkened and super crisp. Keep warm until later.

For the egg-fried rice:

  • In a large wok, add the garlic-infused oil and place over a medium heat. Once heated, add the carrot and red pepper, then stir fry until slightly softened (about 4-5 minutes).
  • Create a well in the middle of the wok and crack in both eggs, beat them to break the yolks and allow to sit for around 30-40 seconds. Then turn the 'omelette' over and allow to sit for another 30 seconds before breaking up into chunks.
  • Add in the cooked rice and stir to break it up. Once it’s a little more separated, add in 4 tbsp more of garlic-infused oil and stir fry well.
  • Add the gluten-free soy sauce and stir fry once again so the rice is nicely coated and doesn’t look so white anymore.
  • Add in the frozen peas, if using, then stir in. Stir fry for 5 minutes or until the rice starts to look a little crispy in places. If you didn’t have time to allow your rice to fully cool and chill in the fridge, you’ll likely need to fry for a little longer to reach that point.
  • Lastly, sprinkle on the chopped spring onion and briefly mix in.

To serve:

  • Serve up the rice, then top with a portion of the five spice pork. Enjoy with gluten-free prawn crackers!


Rice preparation tips:

Proper egg-fried rice is traditionally made from using up leftover rice - hence why it should ideally be cooled or chilled overnight. The fact it's chilled means that the rice is no longer wet at all, allowing the grains to be more separate so they end up crispier when fried. If you're in a pinch, rice that's been freshly cooked works fine, but make sure it's as dry as possible - that's why steamed rice works best if skipping the chilling stage.