Pork Belly Fried Rice
Savory pork belly meets crispy rice and fresh veggies, all tied together with a rich soy-sesame sauce to create an irresistible dish.
Servings: 4 people
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
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