Easy Pork Belly Fried Rice (Comforting and Flavorful Meal)

Ingredients

• 555 g (3 cups)leftover rice
• 136 g (0.3 lb)pork belly, cut into small pieces
• 75 g (½ cup)chopped onion
• 10 g (¼ cup)chopped coriander
• 2 clovesgarlic, minced
• 75 g (½ cup)frozen vegetables
• to tastesalt
• to tasteblack pepper
• 15 ml (1 tbsp)soy sauce
• 30 ml (2 tbsp)vegetable oil or pork belly fat

Instructions

1. 1

   Brown the pork

   Heat a large frying pan over a medium-high heat. When hot, add the pork belly and cook until browned and crisp.

2. 2

   Set pork aside

   Lift the pork out into a bowl and set it aside. Remove the rendered fat from the pan and reserve it.

3. 3

   Cook the garlic

   Add the vegetable oil or reserved pork fat to the same pan. Stir in the garlic and cook for 1–2 minutes, until lightly browned.

4. 4

   Soften the onion

   Add the chopped onion and cook until translucent.

5. 5

   Add vegetables

   Stir in the frozen vegetables and cook for 3–5 minutes.

6. 6

   Heat the rice

   Add the leftover rice and cook, stirring, until heated through and well combined with the vegetables.

7. 7

   Season the rice

   Add the black pepper and soy sauce, then mix well. Cook for another 2–3 minutes.

8. 8

   Return the pork

   Add the cooked pork belly and cook for a further 2–3 minutes.

9. 9

   Finish and serve

   Season with salt to taste. Garnish with coriander or spring onion before serving.

What is pork belly fried rice?

Fried rice is a family of dishes found across many Asian cuisines, with countless regional and household variations. This version pairs leftover rice with pork belly, vegetables, garlic and soy sauce for a rich, savoury meal.

Crisping the pork first builds flavour in the pan, while adding the rice after the vegetables lets it heat through and take on the seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 17g protein, 78g carbs, 53g fat.

The rice and vegetables provide most of the carbohydrates, while pork belly and cooking oil contribute much of the fat; the pork supplies protein as well. Balance a serving with a generous side of fresh vegetables, such as cucumber or leafy greens.

Choosing the ingredients

Rice: Leftover cooked rice is convenient here, and grains that are cool and separate are easier to stir-fry without turning claggy.

Pork belly: Small pieces cook and crisp more readily than large chunks. The recipe uses some of the rendered fat for cooking, or you can use vegetable oil.

Crisping the pork

Pork: Give the pieces room in the hot pan and cook until browned and crisp before taking them out. If the pan is crowded, they may release moisture and soften instead of browning.

Fat: Reserve the rendered fat after removing the pork, then use it in place of some or all of the oil. It adds a savoury pork flavour, so adjust the amount to suit your preference.

Getting the texture right

Rice: Break up any clumps before adding it, then stir until the grains are hot and coated with the pan flavours. Cold rice may take a little longer to warm through.

Vegetables: Cook the frozen vegetables for the stated 3–5 minutes before adding the rice. They should be hot and tender, but not so soft that they lose their shape.

Timing the pan

Order: Cook the pork first, then set it aside while the garlic, onion and vegetables cook. Returning the pork near the end helps it stay crispier than if it simmered with the vegetables throughout.

Heat: Keep the pan at medium-high for the initial browning, and stir regularly as the rice cooks. If the garlic starts to darken too quickly, lower the heat briefly.

Serving ideas

Freshness: Coriander adds a bright finish, while spring onion is the alternative suggested in the method. Serve the rice straight from the pan while the pork is warm.

On the side: A simple cucumber salad or lightly dressed greens can add a fresh contrast to the savoury pork and rice. Keep extra soy sauce on the table for anyone who wants a saltier finish.

Recipe notes & tips

• Break up clumps of leftover rice before it goes into the pan.
• Cut the pork belly into evenly sized pieces so they brown at a similar rate.
• Reserve the rendered fat and add only as much as you need for the vegetables.
• Stir the rice often enough to heat it evenly without crushing the grains.
• Taste before adding salt, as soy sauce already brings saltiness.

Variations

• More vegetables: Add extra frozen vegetables for more colour and texture.
• Spring onion finish: Use sliced spring onion instead of coriander as the garnish.
• Extra heat: Add chilli flakes or chopped fresh chilli with the garlic.
• Egg addition: Scramble an egg in the pan before adding the rice, then stir it through.
• Different protein: Replace some of the pork belly with cooked prawns or chicken.

Common mistakes to avoid

• Crowding the pork: Too many pieces at once can steam rather than crisp; brown them in batches if needed.
• Using clumped rice: Large clumps heat unevenly; separate them gently before adding them to the pan.
• Burning the garlic: Garlic can darken quickly in a hot pan; stir it and move on to the onion once it is lightly browned.
• Adding salt too early: Soy sauce and pork can make the dish salty; taste near the end and season as needed.
• Leaving the pork in too long: Cooking it with the vegetables from the start can soften its crisp edges; return it near the end.

How to store

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

Frequently asked questions