Pork Belly Fried Rice

Savory pork belly meets crispy rice and fresh veggies, all tied together with a rich soy-sesame sauce to create an irresistible dish.

📝 Ingredients

• 1/2 recipe Oven Roasted Pork Belly (or other cooked pork belly (see recipe note))
• 1 tablespoon butter
• 2 large eggs (beaten)
• vegetable oil (or butter)
• 1 small yellow onion (diced small)
• 2 large cloves garlic (minced)
• 1 large carrot (peeled and diced )
• 1/2 cup frozen peas
• 2 green onions (thinly sliced, plus more for garnish)
• 3 cups cooked and chilled rice ((ideally from the day before))
• 2 tablespoons soy sauce (plus more to taste)
• 1 teaspoon toasted sesame oil
• freshly ground black pepper (to taste)

👨‍🍳 Instructions

1. 1Cut cooked pork belly into 1/2-inch cubes. Set aside.
2. 2Heat butter in a large skillet over medium heat until melted and sizzling; add beaten eggs and swirl into an even layer. When eggs are starting to set, gently cook and stir until scrambled. Transfer to a clean plate.
3. 3Add pork belly to same skillet; cook and stir with a spatula until all sides are crisp and golden brown, 4 to 5 minutes. With a slotted spoon, transfer to plate with eggs.
4. 4Pour off all but 2 tablespoons of fat from the skillet (or add oil or butter to equal 2 tablespoons) and increase heat to medium-high. Add onion; cook and stir until it begins to soften, 1 to 2 minutes. Add garlic; cook and stir just until fragrant, about 30 seconds. Add carrot; cook and stir 2 minutes more, then stir in frozen peas and green onions.
5. 5Add rice to skillet, breaking up any large chunks with your spatula and stir to combine. Drizzle soy sauce and toasted sesame oil over rice mixture and stir. Add pork belly and scrambled eggs; cook and stir until heated through, 1 to 2 minutes more. Taste for seasoning and add freshly ground black pepper and more soy sauce as desired. Serve hot, garnished with green onions if desired.