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In a medium bowl, combine the cubed pork belly with 1 tablespoon soy sauce, rice vinegar, and black pepper. Toss to coat and set aside to marinate while you prepare other ingredients.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork belly and cook, stirring occasionally, until crispy and browned, about 8-10 minutes. Remove the pork belly from the wok with a slotted spoon and set aside, leaving the rendered fat in the wok.

If needed, add another 1/2 tablespoon of vegetable oil to the wok. Pour in the beaten eggs and scramble until just set. Remove the scrambled eggs from the wok and set aside.

Add the remaining 1/2 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, and diced yellow onion. Sauté for 2-3 minutes until fragrant and the onion softens.

Add the diced carrots to the wok and cook for 3-4 minutes until slightly tender-crisp. Stir in the frozen peas and cook for another 1-2 minutes.

Add the cold day-old rice to the wok, breaking up any clumps with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.

Return the cooked pork belly and scrambled eggs to the wok. Pour in the 3 tablespoons of soy sauce and oyster sauce. Stir well to combine all ingredients and evenly coat the rice.

Remove the wok from the heat and drizzle with sesame oil. Toss gently to incorporate. Taste and adjust seasonings if necessary.

Serve immediately, garnished with sliced green onions.


In a medium bowl, combine the cubed pork belly with 1 tablespoon soy sauce, rice vinegar, and black pepper. Toss to coat and set aside to marinate while you prepare other ingredients.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork belly and cook, stirring occasionally, until crispy and browned, about 8-10 minutes. Remove the pork belly from the wok with a slotted spoon and set aside, leaving the rendered fat in the wok.

If needed, add another 1/2 tablespoon of vegetable oil to the wok. Pour in the beaten eggs and scramble until just set. Remove the scrambled eggs from the wok and set aside.

Add the remaining 1/2 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, and diced yellow onion. Sauté for 2-3 minutes until fragrant and the onion softens.

Add the diced carrots to the wok and cook for 3-4 minutes until slightly tender-crisp. Stir in the frozen peas and cook for another 1-2 minutes.

Add the cold day-old rice to the wok, breaking up any clumps with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.

Return the cooked pork belly and scrambled eggs to the wok. Pour in the 3 tablespoons of soy sauce and oyster sauce. Stir well to combine all ingredients and evenly coat the rice.

Remove the wok from the heat and drizzle with sesame oil. Toss gently to incorporate. Taste and adjust seasonings if necessary.

Serve immediately, garnished with sliced green onions.
