Fried rice is a popular classic because it’s super quick and easy to prepare and requires very little chopping. It’s also 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 of this, it’s also the perfect “catch-all” meal that allows you to use up all of those vegetables in your crisper.
This Pork Belly Fried Rice version is by far my favourite, made with crispy pieces of pork belly (that 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 (mangetout), mushrooms or capsicum (bell pepper).
Do I need a wok to make fried rice?
No! Woks are certainly great as they give you a large surface area to cook stir-fries. This 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.
Pork Belly Fried Rice
“My family loves it. Quick and easy as promised 🙂” Share PrintIngredients
- 1 tbsp cooking oil (see note 1)
- 400 g (14 oz) pork belly rashers, skin cut off, cut into small pieces (approximately 2 cm/¾ inch)
- 1 tsp sea salt flakes, plus extra to taste
- 1 tbsp freshly minced garlic
- 1 tsp freshly minced ginger
- 1 bunch bok choy or pak choy, thickly sliced
- 4 eggs, whisked
- 555 g (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 all-purpose soy sauce
- 1 tbsp sesame oil
- Freshly cracked black pepper, to taste
- 1 tsp toasted sesame seeds
- 2 tbsp kimchi (optional)
Instructions
- Cook the pork – Heat the cooking oil in a large, deep, heavy-based pan over 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, but leave 1 tablespoon.
- Add the veggies – To the same pan, add the garlic and ginger and cook, stirring, for 30 seconds. Stir through the sliced bok choy.
- Add the egg – Push the veggies to the side of the pan and add the whisked egg. Cook for 1–2 minutes until firm and then stir with the bok choy to combine.
- Combine everything and add the flavourings – 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.
- Serve – Season to taste and serve topped with extra sliced spring onion, toasted sesame seeds and kimchi on the side, if using.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Lucia says:
My family loves it. Quick and easy as promised 🙂
Nicole says:
So happy to hear this, Lucia! Nic x
Teodora Ilic says:
I make this at least once a week. I also add red capsicum and mushrooms, it is UNREAL
Nicole says:
So happy to hear this, Teodora! Nic x
Katrina says:
Absolutely delicious and pretty easy to cook for mid week. I made the rice in the morning to refrigerate and then added it back in when I cooked the rest for dinner. Will be adding to our rotation!