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Pork Belly Fried Rice

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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.

Pork Belly Fried Rice

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).

Pork Belly Fried Rice

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

Pork Belly Fried Rice

Author: Nicole
5 from 2 votes
“My family loves it. Quick and easy as promised 🙂”
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This Pork Belly Fried Rice recipe is a fast and easy alternative to takeout that doesn’t skimp on flavour! It’s the perfect meal for busy weeknights.
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Servings: 4

Ingredients

  • 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

Nutrition Facts
Pork Belly Fried Rice
Amount per Serving
Calories
897
% Daily Value*
Fat
 
68
g
105
%
Saturated Fat
 
22
g
138
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
31
g
Cholesterol
 
236
mg
79
%
Sodium
 
1589
mg
69
%
Potassium
 
886
mg
25
%
Carbohydrates
 
47
g
16
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
24
g
48
%
Vitamin A
 
9691
IU
194
%
Vitamin C
 
97
mg
118
%
Calcium
 
282
mg
28
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – I use olive oil in most of my cooking as I don’t mind the flavour, but a neutral oil (canola/rapeseed oil or vegetable oil) can be used if preferred.
Note 2 – Cooked, cold rice from the day before is best for making fried rice, as it allows for the rice to withstand the second round of cooking (no one wants mushy fried rice!). If using freshly cooked rice, which I often do so that I can safely pack away leftovers (see notes below), gently stir through the cooked rice in the last step of the recipe (to combine the ingredients).

MAKE AHEAD

Pork Belly Fried Rice is a great recipe to make ahead of time, ready for when you need it. I prefer using freshly cooked rice (see the recipe notes for how) so that the rice can be safely refrigerated. Store in an airtight container and refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating.

LEFTOVERS

If using day-old, cold rice, Pork Belly Fried Rice is best made and eaten immediately. If using freshly cooked rice, refrigerate the fried rice for up to 2 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating.

Tried this recipe?

Let us know how it was!
Course dinner, entrée, fried rice, Main Course, pork
Cuisine Chinese

  1. 5 stars
    My family loves it. Quick and easy as promised 🙂

    • So happy to hear this, Lucia! Nic x

  2. I make this at least once a week. I also add red capsicum and mushrooms, it is UNREAL

    • So happy to hear this, Teodora! Nic x

  3. 5 stars
    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!

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.