Pork Belly Fried Rice

5 from 1 vote

Pork Belly Fried Rice is a quick and easy recipe similar to Chinese take out. With juicy pork belly, vegetables, bacon, egg, rice and sauce.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Chinese

Keyword: fried rice with pork belly, pork belly fried rice

Servings:

Calories: 889kcal

Author: Adrianne

Ingredients

Sauce

1 tablespoon soy sauce Note 1
1 tablespoon oyster sauce Note 2
1 tablespoon Chinese cooking wine (Shaoxing wine) Note 3
1 tablespoon Worcestershire sauce Note 4
3 teaspoon sesame oil Note 5

Fried Rice

2 tablespoons peanut oil Note 6
500 grams/ 1 pound pork belly skin removed, chopped into small 1 - 2 bite sized pieces, Note 7
¼ teaspoon salt Note 8
½ teaspoon black pepper also Note 8
4 eggs free range, Note 9
1 cup bacon diced, Note 10
½ large onion peeled and diced, Note 11
1 tablespoon garlic chunky chopped, 2 fresh cloves diced or minced garlic, Note 12
2 cups frozen mixed vegetables peas, corn and carrot, Note 13
4 cups day old cooked rice this is the cooked amount, Note 14

Garnish:

green onions green bits only, finely sliced

Instructions

Sauce: gather the sauce ingredients then add the soy sauce, oyster sauce, Chinese cooking wine, Worcestershire sauce and sesame oil to a small glass and use a mini whisk to stir to combine then set aside.
Pork belly: use a knife and cutting board to remove the skin from the pork belly then dice the meat into small chunks.
Cook pork: place a large saute pan onto the stove top, turn the heat to high then add the peanut oil, diced pork, salt and pepper. Cook the pork till browned for 6- 8 minutes. Once cooked, use a silicon turner to lift it up and out of the pan and place it onto a paper towel lined chopping board.
Eggs: working 1 at a time crack the eggs into a small bowl and then use a fork to whisk them. Pour them into the hot pan, scrambling them as you go and breaking them into small pieces. Once they are cooked, use a silicon turner to remove them and them place on a plate.
Bacon, onion and garlic: next without rinsing or cleaning the pan add the diced bacon, onion and garlic. Fry these off for around 1 minute allowing the bacon to crisp and the onion to soften.
Frozen vegetables: once the onion has softened add the frozen mixed vegetables to the pan and cook these, stir frying as you go for around 2 minutes.
Cooked rice: next add the cooked rice to the pan then pour over the sauce. Now take a couple of minutes to work the sauce into the rice. Use a wooden spoon and break up any clumps of rice as you go.
Scrambled eggs and pork belly: now add the cooked scrambled eggs and cooked pork belly back to the pan. Gently stir these in and allow them to heat through.
To serve: once the dish has heated through, sprinkle the green onions over the top to garnish. Then grab some bowls and forks and get ready to serve the fried rice!

Notes

Note 1- Soy sauce: regular style, sushi soy sauce. If you want to use dark soy sauce for a darker colour, you can. In which case sub 1 tablespoon for 1 tablespoon. Don't add both as it will become too salty!
Note 2 - Oyster sauce: thick and rich, giving the dish its unique savory flavor.
Note 3 - Worcestershire sauce: not traditional or common in Asian recipes by any means. However, this versatile sauce adds 'oomph' to recipes including this one! It is my favorite 'secret sauce' to use in an array of dishes. You will love it too, I am sure 😉👍.
Note 4 - Chinese cooking wine: also known as Shaoxing wine. You will find this in the Asian foods section of the supermarket.
Note 5 - Sesame oil: light and aromatic. This oil gets used in the sauce we pour over the rice.
Note 6 - Peanut oil: excellent to use in Asian recipes! Substitute with olive oil or vegetable if needed.
Note 7 - Pork belly: this will be in the meat section at the supermarket. We want to get a portion of pork belly that we remove the skin and dice ourselves. This will give us the best results. The pork belly sold as rashers is often thin and delicate, we want the robust meat.
Note 8 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe.
Note 9 Eggs: free range is always best. We whisk these and then scramble them in the pan to cook.
Note 10 - Bacon: store bought diced bacon is the easiest and most convenient to use.
Note 11 - Onion: we peel and dice ½ of a large onion.
Note 12 - Garlic: you can use 2 fresh garlic cloves finely chopped, chunky chopped garlic (as shown) or minced garlic.
Note 13 - Frozen vegetables: I like to use a tri of frozen peas, corn and carrots. These offer colourful pops of veggies to the fried rice. You can purchase a frozen bag of mixed vegetables like this at the majority of local supermarkets.
Note 14 - Day old rice: using rice that you have cooked the day before will give your fried rice the best texture. I use a microwave rice cooker and do 2 cups of dried basmati rice with 3 cups of water on high for 12 minutes. Then remove, give it a fluff with a fork, let it cool a little then place it in in the fridge for the next day.
Note 15 - Green onions: we use these to garnish the finished dish. Black sesame seeds (or regular ones) can be used as an alternative.
Serving size: plenty to go around! Serve smaller portions if wanting to feed a crowd as a side dish.

Nutrition