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Pork Belly Fried Rice transforms an ordinary weeknight into something special with its rich, flavorful foundation of oven-roasted pork belly—or any cooked pork belly you have on hand. The magic lies in using cooled, preferably day-old rice, ensuring each grain fries up perfectly—a crucial step that takes the dish from good to great.

Pork belly fried rice served in a white bowl with chopsticks, photographed at an angle.

The process is simple: lightly scramble some eggs, crisp the pork belly to golden perfection, then toss everything together with vegetables and rice in a hot skillet for that mouthwatering mix of textures and flavors. Remember, this dish is as much about technique as it is about ingredients. With just a little care you’ll be rewarded with a fried rice that’s as good as any you’d find in a restaurant. 

Pork Belly Fried Rice Ingredient List

All raw ingredients for pork belly fried rice in individual serving bowls to ready to be cooked.
  • Pork Belly: Choose cooked pork belly with a balanced mix of meat and fat for richness and tenderness. 
  • Butter: High-fat butter (European style) is a great choice to add flavor depth.
  • Eggs: Use fresh, room-temperature eggs for even cooking.
  • Vegetable Oil: A neutral, high smoke point oil is best for frying without adding unwanted flavor (Avocado oil is my go-to choice).
  • Yellow Onion: Select firm, aromatic onions without soft spots or sprouting for sweetness and bite.
  • Garlic: Look for fresh, firm garlic cloves without green shoots or wilting.
  • Carrot: Bright, firm carrots add sweet, earthy flavors and a vibrant color contrast.
  • Frozen Peas: Look for bright green, individually frozen peas (not frozen as a block) for a sweet flavor and crisp texture.
  • Green Onions: Choose green onions with fresh green tops.
  • Leftover Rice: Day-old, refrigerated rice that is dry to the touch is key for achieving crispy fried rice.
  • Soy Sauce: A quality soy sauce adds depth and umami without overwhelming the other flavors.
  • Toasted Sesame Oil: Opt for oil with a deep amber color and strong, nutty aroma.
  • Black Pepper: Freshly ground black pepper is best for its robust flavor, subtle heat, and a hint of spice.

4 Recipe Tips

  1. Prep first: Before you start cooking, have all your ingredients chopped, measured, and ready to go. This recipe moves quickly once you start frying, and being prepared will make the process smoother.
  2. Don’t overcrowd the pan: When frying the pork belly and vegetables, give them enough space in the pan. This helps them crisp up nicely rather than steam.
  3. Adjust soy sauce to taste: Begin with the recommended amount of soy sauce (or less), then adjust according to your taste preferences. Remember, you can always add more, but you can’t take it away.
  4. Experiment with add-ins: Feel free to add other vegetables or ingredients according to your preference. Just make sure they are pre-cooked or quick-cooking to maintain the dish’s pace.
A close up of pork belly fried rice served in a white bowl and a small cup serving cup of soy sauce to the side.

Recipe Options

  • Add more vegetables: Feel free to add vegetables like bell peppers, mushrooms, or broccoli. Just sauté them along with the other veggies, but take care not to add so many that they overwhelm the other flavors.
  • Spice it up: Introduce a kick by adding a teaspoon of chili flakes or a splash of chile oil for a bit of heat.
  • Use different oils: Experiment with different oils for frying. Good options are sesame oil for an aromatic touch or coconut oil for a slight sweetness.
  • Add nuts: For added crunch and flavor, sprinkle chopped cashews or almonds into the fried rice just before serving.
  • Garnish variations: Besides green onions, consider topping the finished dish with fresh cilantro, sesame seeds, or thinly sliced radishes for extra flavor and crunch.

How to Store and Reheat

Store leftover fried rice in an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a sealed, freezer safe container for up to 2 months. Thaw in the refrigerator overnight before reheating in a skillet over medium heat until thoroughly warmed (adding a little water or broth if needed).

How to Make Pork Belly Fried Rice

Cube the cooked pork belly and set aside. Then, in a large skillet, melt butter over medium heat, then cook beaten eggs until scrambled; transfer them to a plate. In the same skillet, fry the pork belly cubes until crisp, then move them to the plate with the eggs.

Keeping 2 tablespoons of fat in the skillet, turn the heat to medium-high and sauté the onion until soft, followed by the garlic until fragrant, and then the carrot and peas until just tender.

Stir in the rice, breaking up clumps, and mix well. Season with soy sauce and toasted sesame oil, then add the pork belly and eggs, stirring until everything is well combined and heated through. Adjust the seasoning with black pepper and additional soy sauce to taste. Serve the dish garnished with green onions if you like.

More Delicious Fried Rice Recipes

Pork Belly Fried Rice

5 from 1 vote
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Course: Main Course
Cuisine: Asian
Calories: 559
Servings: 4 people
Savory pork belly meets crispy rice and fresh veggies, all tied together with a rich soy-sesame sauce to create an irresistible dish. 

Ingredients  

  • 1/2 recipe Oven Roasted Pork Belly or other cooked pork belly (see recipe note)
  • 1 tablespoon butter
  • 2 large eggs beaten
  • vegetable oil or butter
  • 1 small yellow onion diced small
  • 2 large cloves garlic minced
  • 1 large carrot peeled and diced
  • 1/2 cup frozen peas
  • 2 green onions thinly sliced, plus more for garnish
  • 3 cups cooked and chilled rice (ideally from the day before)
  • 2 tablespoons soy sauce plus more to taste
  • 1 teaspoon toasted sesame oil
  • freshly ground black pepper to taste

Instructions 

  • Cut cooked pork belly into 1/2-inch cubes. Set aside.
  • Heat butter in a large skillet over medium heat until melted and sizzling; add beaten eggs and swirl into an even layer. When eggs are starting to set, gently cook and stir until scrambled. Transfer to a clean plate.
  • Add pork belly to same skillet; cook and stir with a spatula until all sides are crisp and golden brown, 4 to 5 minutes. With a slotted spoon, transfer to plate with eggs.
  • Pour off all but 2 tablespoons of fat from the skillet (or add oil or butter to equal 2 tablespoons) and increase heat to medium-high. Add onion; cook and stir until it begins to soften, 1 to 2 minutes. Add garlic; cook and stir just until fragrant, about 30 seconds. Add carrot; cook and stir 2 minutes more, then stir in frozen peas and green onions.
  • Add rice to skillet, breaking up any large chunks with your spatula and stir to combine. Drizzle soy sauce and toasted sesame oil over rice mixture and stir. Add pork belly and scrambled eggs; cook and stir until heated through, 1 to 2 minutes more. Taste for seasoning and add freshly ground black pepper and more soy sauce as desired. Serve hot, garnished with green onions if desired.

Notes

  • You can use any cooked pork belly you like for this recipe, but I highly recommend my Crispy Pork Belly Recipe – it’s easy, succulent and has been a reader favorite for years! Note that pork belly varies a lot in leanness / fattiness. The key in step 4 is to make sure you have enough fat in the pan to fry the vegetables and rice, but not so much that you end up with a greasy fried rice. When adding fat at this step, I typically use avocado oil or butter. 

Nutrition

Calories: 559kcal | Carbohydrates: 42g | Protein: 14g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 1176mg | Potassium: 350mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3429IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

  1. Valentina says:

    This sounds so amazing, Marissa. And as always, your food is styled so beautifully. 🙂 ~Valentina

  2. Mimi Rippee says:

    Oh my god this sounds so good! I’ve made bacon fried rice, but this is on another level!!!!

    1. Marissa Stevens says:

      aww…thanks Mimi!

  3. Ben | Havocinthekitchen says:

    5 stars
    Ooo pork belly is such a wonderful and hearty addition to fried rice along with other ingredients. Beautiful photos, too!