Pork Belly Fried Rice

Ingredients

• 1/2 recipeoven-roasted pork belly (or other cooked pork belly; see recipe note)
• 15 g (1 tablespoon)butter
• 2 largeeggs, beaten
• as neededvegetable oil (or butter)
• 1 smallyellow onion, finely diced
• 2 large clovesgarlic, minced
• 1 largecarrot, peeled and diced
• 75 g (1/2 cup)frozen peas
• 2green onions, thinly sliced, plus extra for garnish
• 570 g (3 cups)cooked, chilled rice, ideally from the day before
• 30 ml (2 tablespoons)soy sauce, plus more to taste
• 5 ml (1 teaspoon)toasted sesame oil
• to tastefreshly ground black pepper

Instructions

1. 1

   Cube the pork

   Cut the cooked pork belly into 1.25 cm (1/2-inch) cubes and set it aside.

2. 2

   Scramble the eggs

   Melt the butter in a large frying pan over medium heat until it is sizzling. Add the beaten eggs and swirl to coat the pan evenly. Once they begin to set, gently stir and cook until scrambled, then transfer them to a clean plate.

3. 3

   Crisp the pork

   Add the pork belly to the same pan and cook, stirring with a spatula, until golden and crisp on all sides, 4 to 5 minutes. Use a slotted spoon to move it to the plate with the eggs.

4. 4

   Cook the vegetables

   Pour off all but 30 ml (2 tablespoons) of fat from the pan, or add oil or butter until there is 30 ml (2 tablespoons). Raise the heat to medium-high. Add the onion and cook, stirring, until it starts to soften, 1 to 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the carrot and cook for 2 minutes, then stir in the peas and green onions.

5. 5

   Fry the rice

   Add the rice, breaking up any large clumps with the spatula, and stir to combine. Drizzle over the soy sauce and toasted sesame oil and stir again. Return the pork belly and eggs to the pan and cook, stirring, for 1 to 2 minutes until heated through. Taste and season with black pepper and more soy sauce as desired. Serve hot, with extra green onions if you like.

What is pork belly fried rice?

Fried rice is a familiar dish across many Asian cuisines, with regional variations in seasonings and additions. This version pairs cooked pork belly with rice, egg and vegetables for a savoury, substantial meal.

The combination works because the pork is browned separately before the rice goes into the pan. Chilled rice also helps the grains stay distinct as they fry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 559 calories, 14g protein, 42g carbs, 37g fat.

Most of the carbohydrates come from the rice, while the pork belly and butter or cooking fat contribute much of the fat; the pork and eggs provide protein. Balance a serving with a simple side of fresh vegetables, such as cucumber or leafy greens.

Choose the right rice

Chilled rice: Rice cooked the day before is convenient and less prone to clumping than freshly cooked, warm rice. Break up any large lumps in the pan as directed.

Cooked pork: The recipe uses pork belly that is already cooked, then crisps it in the frying pan. Cut it into even cubes so they brown at a similar pace.

Build flavour in stages

Eggs and pork: Scramble the eggs first, then brown the pork in the same pan. Setting both aside makes room for the vegetables and rice while preserving their texture.

Aromatics: Add the onion before the garlic, since garlic needs less time in the pan. The carrot follows, with peas and green onions stirred in afterwards.

Keep the rice moving

Use a spatula to break up clumps and turn the rice through the vegetables and seasoning. Stirring helps distribute the soy sauce and sesame oil without leaving concentrated patches.

A large pan gives the rice room to heat evenly. If the ingredients are crowded, work in batches rather than letting them steam in a tight pile.

Check the finish

The pork should be golden and crisp on its sides after 4 to 5 minutes. Once the egg and pork are returned to the pan, cook for just 1 to 2 minutes, until hot throughout.

Taste before adding extra soy sauce, as its saltiness varies by brand. Finish with freshly ground black pepper and sliced green onion.

Serve it hot

This rice is a complete one-pan meal with pork, egg and vegetables. Serve it straight from the pan while the pork is still crisp and the rice is hot.

For a fresh contrast, pair it with a simple cucumber salad or lightly dressed greens. Keep any extra side lightly seasoned so it does not compete with the soy and sesame flavours.

Recipe notes & tips

• Chill the cooked rice well before frying so it is easier to separate.
• Have the pork and vegetables prepared before heating the pan, as the cooking stages move quickly.
• Use a slotted spoon to leave excess fat behind when transferring the pork.
• Taste the rice before adding more soy sauce.
• Garnish with green onions just before serving for a fresh finish.

Variations

• More vegetables: Add diced peppers or finely sliced cabbage with the carrot.
• Extra heat: Stir in chilli flakes or a little chilli sauce to taste.
• Ginger note: Add minced fresh ginger with the garlic for a warmer, aromatic flavour.
• Different greens: Swap the peas for chopped green beans, cooking them until tender.
• Soy-free option: Use a suitable soy-free seasoning sauce in place of the soy sauce.

Common mistakes to avoid

• Using warm rice: It can turn sticky in the pan; use cooked, chilled rice and break up clumps.
• Crowding the pan: The rice may steam rather than fry; use a large pan or cook in batches.
• Burning the garlic: It cooks quickly; stir it in after the onion and remove the pan from the heat if it darkens too fast.
• Skipping the pork browning: The cubes miss their crisp edges; cook them for 4 to 5 minutes before setting aside.
• Over-seasoning early: Soy sauce varies in saltiness; taste the finished rice before adding more.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 2 days. Reheat until piping hot throughout in a frying pan or microwave, stirring as needed; add a small splash of water if the rice seems dry.

Frequently asked questions