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    Home ยป Recipes ยป 30 Minutes or Less

    Quick Pork Belly Fried Rice

    Last modified: Nov 23, 2023 ยท Published by Adina, Nov 2, 2022 ยท 1 Comment

    Jump to Recipe

    This is an easy recipe for pork belly fried rice made with crispy pork belly pieces, eggs, and crunchy vegetables - ready in about 20 minutes.

    plate full of fried rice topped with eggs and green onions.

    Turn leftover rice into a complete meal and make some pork belly fried rice tonight. And if you like fried rice, you could also try our Fried Rice with Turkey, Quick Ketchup Fried Rice, Simple Tuna Fried Rice, or Fried Rice with Spam and Eggs.

    Forget the take-out and make pork fried rice with eggs and veggies coated in a spicy sauce in less than 20 minutes. A perfect lunch or dinner for any day of the week: fast, easy, budget-friendly, and so delicious.

    Jump to:
    • Recipe ingredients
    • How to make fried rice with pork belly?
    • Expert Tips
    • Additions or substitutions
    • Recipe FAQ
    • How to serve?
    • More Asian-style Dishes
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Recipe ingredients

    listed ingredients for making fried rice with pork, vegetables and sauce.
    • Pork belly slices, about 10 oz (280 g). The pork belly comes from the animalโ€™s underside and consists of layers of meat and fat. Choose pieces that have as much meat as possible. Remove the skin before chopping and searing the meat.
    • Day-old rice. You can cook the rice one day ahead or use leftover rice.
      • Basmati or Jasmine rice is perfect for this recipe. Alternatively, use brown rice or a mix of Basmati and wild rice; they are nuttier and chewier and will change the character of the recipe a little bit, but I think you will like it; I know we do.
    • Eggs: Two large eggs.
    • Vegetables: Carrots, green bell pepper (any other color is fine), onions, and the white parts of green onions.
    • Ingredients for the sauce: Sesame oil, honey, soy sauce, and fish sauce.
    • Spices: Garlic, ginger, cayenne pepper, fine sea salt or Kosher salt, and ground black pepper.
    • For the garnish: The green parts of the green onions and toasted sesame seeds.

    How to make fried rice with pork belly?

    • Prepare ingredients: Remove the skin and cut the pork belly slices into pieces. Season them with salt and pepper. Set aside (1).
    uncooked, chopped pork belly on a white plate.
    • Clean and chop the vegetables and set them aside. Keep about ยฝ of the green parts of the green onions separated from the rest; you will need them for the garnish.
    • Grate garlic and ginger and set them aside.
    • Mix the ingredients for the sauce in a small bowl.
    • Cook the pork: Fry the meat cubes in the hot wok or skillet on medium-high heat, shaking the pan often until they are crispy and cooked (2). Remove from the pan with a slotted spoon.
    • If too much fat is in the pan, pour away most of it, leaving only about one tablespoon in the pan.
    frying pork pieces in a frying pan.
    • Cook eggs: Whisk the eggs with a pinch of salt and pepper in a small bowl. Add them to the hot pan and cook them on low heat until cooked yet still slightly wet (donโ€™t overcook them, or they will be dry). Transfer them to a plate (3).
    cooking eggs in a wok.
    • Cook vegetables: Heat another tablespoon of pork fat or vegetable oil in the pan. Cook the onions, carrots, peppers, the white parts of the green onions, and ยฝ of their green parts for about 2 minutes (4).
    • Add garlic and ginger and stir for another minute.
    cooking diced carrots, peppers and onion in a large pan.
    • Add the rice and the sauce. Stir well to break the lumps in the rice, and mix it thoroughly with the sauce. Stir fry it for 3-4 minutes or until hot. Taste and add 1-2 tablespoons extra soy sauce if necessary (5).
    frying rice and vegetables with soy sauce in a large pan.
    • Stir in the pork belly pieces and the chopped eggs (6).
    • Garnish with green onions and toasted sesame seeds, and serve immediately.
    adding eggs and pork pieces to fried rice in the pan.

    Expert Tips

    • Fat: The pork belly bites will leave quite a lot of fat in the pan. Remove it before proceeding with the recipe. You can discard or keep it in a bowl and use some to fry the rice later in the recipe.
    • Use day-old rice, freshly cooked grains will turn soggy during frying. Only chilled rice will have the chewy texture that fried rice should have.
    • Prepare all the vegetables before you start cooking. Once the cooking begins, you will not have the time to chop things in between.
    • Donโ€™t overcook the veggies; they are better when they are slightly crunchy.

    Additions or substitutions

    • Use other vegetables: peppers of any color, broccoli or cauliflower florets, frozen peas, sugar snap peas, green beans, zucchini, and so on. I even cooked the dish with pumpkin pieces, and I liked it.
    • Serve the pork belly fried rice with a fried egg on top instead of making scrambled eggs.
    • Use other cuts of pork, like pork tenderloin or pork neck. Adjust the cooking time accordingly. See the Recipe FAQ if you want to use bacon instead of pork belly.
    • Make fried rice with chicken, turkey, or any meat leftovers.
    • Use these Quick Pork Belly Bites or Marinated Pork Belly (chopped) to make today's recipe.
    close up of fried rice with pork, eggs and vegetables.

    Recipe FAQ

    Should you boil pork belly before cooking?

    Usually not; it depends on the recipe. The pork belly pieces needed for todayโ€™s recipe donโ€™t have to be boiled.

    How long does it take to pan-fry pork belly?

    It only takes about 5 minutes to cook the belly pieces.

    Can I use bacon instead of pork belly?

    You can; the dish will be slightly different but still delicious. Pork belly is more or less the same cut as bacon, but unlike bacon, it is uncured. If you use thick chopped pieces, cook them in the pan for 4-5 minutes. If you use thin-cut bacon, crisp the slices in the pan, chop them, and add them to the finished dish.

    How to store?

    Refrigerate the pork belly fried rice in an airtight container; it will last about 3 days.
    Freeze for up to 3 months. Defrost in the fridge and reheat before serving.
    Reheat in the microwave or on the stovetop.

    How to serve?

    • Serve as it is or with some extra sauce like sriracha, sweet or hot chili sauce.
    • Side dish ideas: Fresh salad or steamed vegetables like pak choi, spinach, kale, broccoli, peas, etc. 
    plate with fried rice topped with eggs and green onion on a table cloth.

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    ๐Ÿ“– Recipe

    plate of pork fried rice with a fork beside it on a black background.

    Quick Pork Belly Fried Rice

    This is an easy recipe for pork belly fried rice made with crispy pork belly pieces, eggs, and crunchy vegetables.
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 4
    Calories: 640kcal
    Author: Adina

    Equipment

    • Wok or large frying pan or cast-iron skillet
    Prevent your screen from going dark

    Ingredients  

    Pork belly:

    • 10 oz pork belly slices 280 g, Note 1
    • ยผ teaspoon fine sea salt or Kosher
    • โ…› teaspoon black pepper

    Sauce:

    • 1 tablespoon honey
    • 2 tablespoons soy sauce + extra if needed
    • 1 tablespoon fish sauce
    • 1 teaspoon sesame oil
    • โ…› teaspoon cayenne pepper more to taste
    • โ…› teaspoon ground black pepper

    Fried rice:

    • 2 eggs large
    • 1 garlic clove
    • 1 thumb-sized piece of ginger
    • 1 tablespoon vegetable oil Note 2
    • ยฝ onion about 2 oz/ 60 g
    • ยฝ cup carrots diced, about 2 oz/ 60 g
    • ยฝ cup green bell pepper chopped, about 2 oz/ 60 g
    • 2 green onions
    • 3 cups cooked rice day-old, about 430 g Note 3

    Garnish:

    • the green parts from the green onions
    • 1 teaspoon sesame seeds toasted

    Instructions

    Prepare ingredients:

    • Prepare pork belly: Remove and discard the skin from the belly slices and cut the slices into pieces. Season them generously with salt and pepper. Set aside.
    • Vegetables: Clean and dice the vegetables. Keep about ยฝ of the green parts of the green onions separated from the rest; you will need them for the garnish.
      Grate the garlic and the ginger and set them aside.
    • Mix the ingredients for the sauce (honey, soy sauce, fish sauce, sesame oil, cayenne pepper, salt, and black pepper) in a small bowl.

    Cook pork belly:

    • Heat the wok or the pan. Add the belly pieces and fry them on medium-high heat, often shaking the pan until they are crispy and cooked. Remove them with a slotted spoon. Remove most of the fat, leaving only about one tablespoon in the pan (Note 4).

    Cook eggs:

    • Whisk the eggs with a pinch of salt and pepper in a small bowl. Add them to the hot pan and cook them on low heat until cooked yet slightly wet (donโ€™t overcook them). Transfer them to a plate.

    Cook vegetables:

    • Heat another tablespoon of pork fat or vegetable oil in the pan. Cook the onions, carrots, peppers, the white parts of the green onions, and ยฝ of their green parts for about 2 minutes. Add garlic and ginger and stir for another minute.

    Fried rice:

    • Add the rice and the sauce. Stir well to break the rice lumps and mix everything well. Stir fry it for 3-4 minutes or until hot.
    • Taste and add 1-2 tablespoons extra soy sauce if necessary. Taste for salt, but as soy sauce is salty, you should not necessarily need additional salt.
    • Stir in the pork belly pieces and the chopped eggs. Garnish with green onions and toasted sesame seeds, and serve immediately.

    Notes

    1. I had two thick slices.
    2. You can use the fat left from frying the belly pieces instead of vegetable oil.
      Day-old Basmati or Jasmine rice. To have 3 cups of cooked rice, you will need to cook about 1 โ…“ cups of dry rice.
    3. The pork belly bites will leave quite a lot of fat in the pan. Remove it before proceeding with the recipe. You can discard or keep it in a bowl and use some to fry the rice later in the recipe.

    Nutrition

    Serving: 1g | Calories: 640kcal | Carbohydrates: 44g | Protein: 15g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Cholesterol: 133mg | Sodium: 1085mg | Potassium: 369mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2995IU | Vitamin C: 19mg | Calcium: 54mg | Iron: 2mg
    Tried this recipe? Pin it today!Mention @thefastrecipe or tag #thefastrecipe!

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      5 from 4 votes (3 ratings without comment)

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    1. Alicia Meyer says

      June 21, 2023 at 9:12 pm

      5 stars
      This was a very good recipe. I left the fat on the pork belly and cooked them until they were very crispy. I added 3 tablespoons of soy sauce and a tablespoon of oyster sauce and no cayenne for the sauce. I didnโ€™t add peppers. My family did love it.

      Reply

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