Fried rice is a popular classic because it’s super quick and easy to prepare with very little chopping, it’s made with simple ingredients, and it’s filling, delicious and inexpensive which is everything I want and more when I’m making dinner for my family! Aside from all this, it’s also the perfect “catch-all” meal that allows you to use up all of those vegetables in your crisper.

Pork Belly Fried Rice

This Pork Belly Fried Rice version is by far my favourite, made with crispy pieces of pork belly (which take minutes to cook!) which are then stir-fried with garlic and ginger. The sauce is basic, made with only a few simple pantry ingredients, but the flavour pay-off is incredible. This meal is all in the prep. A few simple steps will have you set up for fast, efficient and delicious cooking!

What vegetables can I add to pork belly fried rice?

Try adding frozen peas or corn, diced carrots, bean sprouts, shredded cabbage, green beans, snow peas, mushrooms or capsicum/bell pepper.

Do I need a wok to make fried rice?

No! Woks are great as they give you a large surface area to cook stir-fries. It stops ingredients from “steaming” and means they get perfectly golden and crisp. However, a thick, heavy, wide-based pan on the highest heat setting works just as well, or ideally a good quality cast iron pan. I use the Staub Chistera for most of my cooking.

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Pork Belly Fried Rice

Pork Belly Fried Rice

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This Pork Belly Fried Rice is a fast and easy alternative to takeout, that doesn’t skimp on flavour! It’s the perfect meal for busy weeknights.

  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Scale
  • 1 tbsp cooking oil (see note 1)
  • 400 g pork belly rashers, skin cut off, cut into small pieces (approximately 2 cm or ¾”)
  • 1 tsp salt, plus extra to taste
  • 1 tbsp garlic, freshly minced
  • 1 tsp ginger, freshly minced
  • 1 bunch bok choy/pak choy, thickly sliced
  • 4 eggs, whisked
  • 3 cups cooked, cold jasmine rice, or any rice of choice (see note 2 for freshly cooked rice)
  • 2 spring onions/scallions, finely sliced, plus extra to garnish
  • 1 tbsp Shaoxing wine or mirin (optional)
  • 1 tsp dark soy sauce
  • 2 tbsp tamari or soy sauce
  • 1 tbsp sesame oil
  • Pepper, to taste
  • 1 tsp toasted sesame seeds
  • 2 tbsp kimchi (optional)

Instructions

  1. Heat the cooking oil in a large, deep pan on high heat. Add the pork belly and salt and cook for 5-6 minutes until it becomes golden and crispy. Remove from the heat and set aside on a plate. Remove any excess pork fat from the pan (leave 1 tablespoon).  
  2. To the same pan, add the garlic and ginger, and cook, stirring for 30 seconds. Stir through the sliced bok choy. Push to the side of the pan and add the whisked egg. Cook for 1-2 minutes until firm and then stir with bok choy to combine. 
  3. Return the cooked pork to the pan, along with the cooked, cold rice (see note 2 if using freshly cooked rice), spring onion, Shaoxing wine or mirin, dark soy sauce, tamari or soy sauce and sesame oil. Toss to combine. 
  4. Season to taste and serve topped with extra sliced spring onions, toasted sesame seeds and kimchi on the side, if using.

Notes

Note 1 – I use olive oil in most of my cooking as I don’t mind the flavour, but a neutral oil (canola oil or vegetable oil) can be used if preferred.

 

Note 2 – Cooked, cold rice from the day before is best for making fried rice, as it allows for the rice to withstand the second round of cooking (no one wants mushy fried rice!). If using freshly cooked rice, which I often do so that I can safely pack away leftovers (see notes below), gently stir through the cooked rice in the last step of the recipe (to combine the ingredients).

MAKE AHEAD

Pork Belly Fried Rice is a great recipe to make ahead of time, ready for when you need it. I prefer using freshly cooked rice (see the recipe notes for how) so that the rice can be safely refrigerated. Store in an airtight container and refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating.

LEFTOVERS

If using day-old, cold rice, Pork Belly Fried Rice is best made and eaten immediately. If using freshly cooked rice, refrigerate the fried rice for up to 2 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: pork