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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.
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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.