Savory Pork Belly Fried Rice
Savory Pork Belly Fried Rice
Ingredients
For the Pork Belly
- 1 pound pork belly, skin removed, cut into 1/2-inch cubes
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
For the Fried Rice
- 4 cups cooked day-old white rice, cold
- 2 large eggs, beaten
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 yellow onion, diced
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 3 green onions, sliced, for garnish
- 2 tablespoons vegetable oil, divided
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 2 min
- 8
Remove the wok from the heat and drizzle with sesame oil. Toss gently to incorporate. Taste and adjust seasonings if necessary.
⏱️ 1 min
- 9
Serve immediately, garnished with sliced green onions.
Kitchen Tools
Nutrition Facts (per serving)
Savory Pork Belly Fried Rice
For the Pork Belly
- 1 pound pork belly, skin removed, cut into 1/2-inch cubes
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
For the Fried Rice
- 4 cups cooked day-old white rice, cold
- 2 large eggs, beaten
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 yellow onion, diced
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 3 green onions, sliced, for garnish
- 2 tablespoons vegetable oil, divided
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 2 min - 8
Remove the wok from the heat and drizzle with sesame oil. Toss gently to incorporate. Taste and adjust seasonings if necessary.
⏱️ 1 min - 9
Serve immediately, garnished with sliced green onions.