Crispy Pork Belly Fried Rice (20 Minute Recipe)

Photos by Marie-Catherine Dubé

Goodbye takeout! I started making my own fried rice years ago and have never looked back. My favorite meat to add is fresh pork belly and if you haven’t tried it, you’re missing out!

Unlike bacon, pork belly isn’t cured so there’s no additives, preservatives or nitrates making it a natural way for your family to enjoy pork. It’s versatile, flavorful and the pork fat adds the perfect crisp to the day-old rice.

Toss in some of your favorite fresh or frozen veggies, some simple spices and coconut aminos and you have a delicious recipe that can be enjoyed for days!

❤️ Why You’ll Love Pork Belly Fried Rice:

  • Juicy pork belly with flavorful seasoned fried rice.
  • Use leftover cooked rice and this recipe is ready in no time.
  • This fried rice recipe is easy, healthy, and versatile.
  • Toddler-friendly but also great for the entire family.

🍲 Ingredients

Pork Belly

Peas: I like frozen.

Broccoli

Sesame Oil

Coconut Aminos: or light soy sauce

Rice

Spices: ground ginger, black pepper and garlic powder.

Photos by Marie-Catherine Dubé

👩‍🍳 How to Make Pork Belly Fried Rice

1. Heat a large skillet or wok over medium-high heat. Add the bite sized pieces of pork belly and cook until it’s golden brown and crispy, about 5-7 minutes. 

2. Remove the pork belly from the skillet and set it aside. Remove excess fat with a paper towel.

3. In the same skillet or wok, add the olive oil and heat it over medium heat.

4. Add the broccoli, diced carrots, peas, ground ginger, garlic powder, and black pepper to the hot oil and cook for another 2-3 minutes, or until they start to soften.

5. Add the leftover cold rice to the skillet. Break up any clumps and stir-fry the rice with the vegetables for a few minutes.

6. Return the cooked pork belly to the skillet. Stir everything together.

7. Add the coconut aminos and sesame oil. Continue to stir-fry for a few more minutes, making sure the sauce is evenly distributed.

8. Taste the fried rice and adjust the seasonings, if needed.

9. Garnish with chopped green onions.

🪄 Tips and Tricks

  • Use day-old or leftover rice! Fresh rice is sticky and moist and makes clumpy and soggy fried rice. Day old rice has less moisture which allows the rice to get nice and crispy. Make your rice the day before and leave it in the fridge, uncovered overnight.
  • Chop your pork belly into bite-sized pieces. The fat will cook them down so be sure to cut them into the size you want to eat.


🗒 Substitutions

  • Use bacon, chicken, beef or shrimp instead of pork belly.
  • Use any veggies you have on hand. Green beans, mung bean sprouts, peppers and zucchini are great options.
Photos by Marie-Catherine Dubé


🗒 Best served with

  • Add a fried egg or scrambled eggs.
  • Sprinkle with sesame seeds, chopped green onions, or red pepper flakes for some heat.

👝 How to Store Leftovers

Store leftover fried rice in an airtight container in the fridge for up the three days.

🤔 Common Questions

What kind of rice should I use?

I love using long grain jasmine rice for fried rice. Jasmine rice is slightly dryer than other rice varieties and doesn’t get too sticky after it’s cooked. Any long grain rice is ideal because shorter grains have a tendency to get sticky after cooking due to the higher starch content. You can also use day-old long-grain brown rice, if preferred. Invest in a rice cooker to make perfect rice, every time!

Can I use other meats?

Absolutely! The pork belly has wonderful flavor and fat but chicken, shrimp, bacon or beef is also delicious in this recipe. If you use a leaner meat, like chicken or shrimp, you will need to add oil to the pan prior to cooking.

Pork Belly Fried Rice

This pork belly fried rice has crispy pork belly pieces, fragrant rice and fresh vegetables. This amazing dish is a perfect way to get rid of leftover rice and comes together in less than 20 minutes with just a few ingredients.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

  • 1/2 lb. pork belly cut into bite size pieces
  • 1/4 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 1/2 cup peas frozen or fresh
  • 1/2 cup diced carrots
  • 2 cups broccoli
  • 1 Tbsp. sesame oil
  • 1/8 cup coconut aminos or soy sauce
  • 2 cups cooked rice preferably day old long grain white rice
  • 1 Tbsp. olive oil
  • green onions, chopped for garnish

Instructions

  • Heat a large skillet or wok over medium-high heat. Add the bite sized pieces of pork belly and cook until it's browned and crispy, about 5-7 minutes. 
  • Remove the pork belly from the skillet and set it aside. Remove excess fat with a paper towel.
  • In the same skillet or wok, add the olive oil and heat it over medium heat.
  • Add the broccoli, diced carrots, peas, ground ginger, garlic powder, and black pepper and cook for another 2-3 minutes, or until they start to soften.
  • Add the leftover cold rice to the skillet. Break up any clumps and stir-fry the rice with the vegetables for a few minutes.
  • Return the cooked pork belly to the skillet. Stir everything together.
  • Add the coconut aminos and sesame oil. Continue to stir-fry for a few more minutes, making sure the sauce is evenly distributed.
  • Taste the fried rice and adjust the seasonings, if needed.
  • Garnish with chopped green onions.

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