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Pork Belly Fried Rice

Pork belly fried rice combines browned, rendered pork belly with scrambled eggs, vegetables, and cold rice stir-fried in a hot wok. Soy sauce, toasted sesame oil, and fresh scallions finish each savory, crisp-edged bite.
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Prep Time 10 minutes
Cook Time 17 minutes
resting 3 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pork belly uncured, skinless, cut into 1/4-inch cubes
  • 3 eggs large, beaten
  • 2 cloves garlic minced
  • 1 tsp ginger fresh, grated
  • 1 cup peas and carrots frozen
  • 4 cups long-grain white rice cooked and cold, preferably day-old, clumps broken up
  • 3 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 3 scallions thinly sliced, white and green parts separated

Equipment

  • 1 14-inch wok

Method
 

  1. Add the pork belly to a cold 14-inch wok and cook over medium heat for 8 to 10 minutes, stirring often, until the fat has rendered and the pieces are browned.
  2. Check that the thickest pieces reach 145°F, then transfer them to a plate to rest for 3 minutes.
  3. Pour off the excess fat, leaving 2 tablespoons in the wok.
  4. Raise the heat to high and add the eggs; scramble for about 1 minute until just set.
  5. Transfer the eggs to the plate with the pork.
  6. Add the garlic and ginger to the wok and stir-fry for 15 seconds.
  7. Add the peas and carrots and cook for 2 minutes.
  8. Add the rice and stir-fry for 3 to 4 minutes, breaking up any remaining clumps, until hot throughout.
  9. Stir in the soy sauce, sesame oil, and scallion whites.
  10. Return the pork and eggs to the wok and toss until evenly combined and hot.
  11. Remove from the heat and scatter the scallion greens over the top.

Notes

For the best texture, use cold day-old rice and break up the clumps before stir-frying. Refrigerate leftovers for 3–4 days; freezing is suitable. For a gluten-free option, use gluten-free tamari in place of soy sauce.