Pork Belly Fried Rice Recipe | Crispy, Savory, Weeknight Win

If you’re craving something comforting, deeply savory, and a little bit indulgent, Pork Belly Fried Rice is about to be your new go-to. Imagine golden, chewy grains of rice kissed by the heat of a hot pan, little crispy cubes of pork belly bursting with flavor, and a swirl of fragrant garlic and ginger tying everything together. This is a dish that balances texture and taste in every bite, and it’s wonderfully adaptable to your pantry and schedule. With a few smart techniques and a short list of pantry-friendly sauces, you’ll turn humble ingredients into a bowl that feels restaurant-special—right at home. Let’s cook it together, step by step, with zero stress and maximum payoff.

What Makes This Pork Belly Fried Rice Irresistible

There’s something unforgettable about the way pork belly renders and crisps, releasing just enough fat to coat the rice and amplify its flavor without weighing it down. The rice toasts, the edges of the pork turn golden, and the aromatics bloom in the heat to create a satisfying, subtly smoky finish. You can tailor the vegetables to whatever you have on hand, and the sauce is a balanced blend of salty, savory, and slightly sweet notes that cling to every grain. Best of all, it’s fast: once your ingredients are prepped, the frying goes quickly, making this perfect for weeknights or lazy weekends alike. Expect a bowl that’s hearty, full of texture, and absolutely packed with flavor.

What You’ll Need: Ingredients for Pork Belly Fried Rice

• Cooked, day-old long-grain rice (3 cups, cold) — The backbone of fried rice; day-old rice is drier and separates into individual grains for the best texture.
• Pork belly (12 oz / 340 g), skinless, diced into 1/2-inch cubes — Rich, meaty, and ideal for crisping; it renders flavorful fat that seasons the rice.
• Neutral oil (1 tablespoon) — Helps jump-start cooking and supports high-heat frying without smoking; you’ll render more fat from the pork as you go.
• Eggs (2 large), lightly beaten — Add silkiness, protein, and a familiar fried rice richness that ties the dish together.
• Garlic (4 cloves), finely minced — Delivers savory depth and a fragrant boost; essential to classic fried rice aroma.
• Ginger (1-inch piece), finely minced — Brightens the dish and cuts through the pork’s richness with gentle heat.
• Scallions (4), thinly sliced, whites and greens divided — Whites add sharpness during the stir-fry; greens bring freshness at the end.
• Frozen peas and carrots (1 cup) — A quick, colorful add-in that balances the richness with sweetness and texture; no need to thaw fully.
• Soy sauce (1 1/2 tablespoons) — Your primary savory seasoning; it brings salt and umami.
• Dark soy sauce (1 teaspoon, optional) — Adds deeper color and a mild molasses-like note; use sparingly.
• Oyster sauce (1 tablespoon) — Offers a glossy finish and full-bodied umami that clings to the rice.
• Fish sauce (1 teaspoon, optional) — A subtle layer of savoriness that rounds out the flavor without tasting “fishy.”
• Rice vinegar or Shaoxing wine (1 teaspoon) — A touch of brightness that balances the salt and fat.
• White pepper (1/4 teaspoon) — Classic fried rice warmth; milder than black pepper but aromatic.
• Toasted sesame oil (1 teaspoon) — Finishing note of nuttiness; a little goes a long way.
• Chili flakes or fresh chili (to taste, optional) — For gentle heat if you enjoy spice.
• Pinch of sugar (optional) — Helps balance saltiness and enhances browning without making the dish sweet.
• Salt (to taste) — Adjusts seasoning at the end; the sauces provide much of the salt.
• Lime or lemon wedges (for serving, optional) — A squeeze at the table brightens the entire bowl.
• Fresh cilantro (a few sprigs, optional) — Adds fresh, herbal lift to the final dish.

How to Cook Pork Belly Fried Rice, Step by Step

1. Prep the rice and sauces. If your rice is clumpy, gently break it up with your fingers or a fork so the grains are separated. In a small bowl, whisk together soy sauce, dark soy (if using), oyster sauce, fish sauce, vinegar or Shaoxing wine, white pepper, and a tiny pinch of sugar. Set aside.
2. Ready the aromatics and vegetables. Mince the garlic and ginger. Slice the scallions, keeping the whites and greens separate. Measure out the peas and carrots. Beat the eggs in a separate bowl with a tiny pinch of salt.
3. Render and crisp the pork belly. Set a large wok or a wide, heavy skillet over medium heat. Add the neutral oil and the diced pork belly. Let it cook without constant stirring, allowing fat to render and the edges to turn golden. Stir occasionally to brown all sides, 6–8 minutes. The goal is crisp edges and a good amount of rendered fat in the pan.
4. Manage the fat. If there’s more than a couple of tablespoons of fat in the pan, scoop some into a heatproof bowl and reserve; you can add it back as needed. Leaving too much fat will make the rice greasy.
5. Scramble the eggs. Push the pork to one side of the pan. If the pan looks dry on the open side, add a drizzle of reserved pork fat. Pour in the beaten eggs and scramble gently, just until softly set. Break into bite-sized pieces with your spatula.
6. Bloom the aromatics. Add garlic, ginger, and the scallion whites to the center of the pan. Stir-fry for 30–45 seconds until fragrant, taking care not to burn the garlic. If using chili, add it now.
7. Stir in the vegetables. Add peas and carrots. Toss everything together and cook for 1–2 minutes until the vegetables are heated through and any moisture evaporates.
8. Fry the rice. Increase the heat to medium-high or high, depending on your pan. Add the rice, spreading it out in an even layer. Let it sit undisturbed for 30–45 seconds to toast, then toss and repeat. This encourages lightly crispy bits and prevents sogginess.
9. Sauce and toss. Pour the sauce mixture around the edges of the pan (to let the heat bloom the flavors) and toss thoroughly. If the rice looks pale, you can add a splash more soy or a tiny drizzle of dark soy for color. Keep stir-frying until the rice is evenly coated and steaming hot.
10. Finish with aromatics. Turn off the heat. Stir in sesame oil and most of the scallion greens, reserving a small handful for garnish. Taste and adjust: add salt if needed, an extra pinch of white pepper for warmth, or a squeeze of lime for brightness.
11. Serve and enjoy. Spoon into warm bowls, top with the remaining scallion greens, and add cilantro if you like. A wedge of lime on the side is lovely. Serve immediately while the rice is hot and the pork is still crisp.

Time & Prep Breakdown: When It’s Ready

This fried rice moves quickly once the pan is hot, so a few minutes of prep makes the cooking smooth and stress-free. Here’s a simple timeline you can follow:

• Prep time: 15–20 minutes (dicing pork belly, chopping aromatics, whisking the sauce, breaking up rice)
• Cook time: 15–20 minutes (rendering pork, scrambling eggs, stir-frying rice)
• Total time: About 35–40 minutes

The dish is ready to enjoy as soon as the rice is piping hot, well coated in sauce, and lightly toasted in spots, and the pork belly is pleasantly crisp around the edges. Serve immediately for the best texture; fried rice is at its peak right out of the pan.

Pro Tips for Best Results

• Use day-old, dry rice. This is the single most important step for great fried rice texture. If you only have fresh rice, spread it on a tray and chill, uncovered, for 30–60 minutes to reduce moisture.
• Start with a hot pan and finish hotter. Begin with medium heat to render the pork without burning, then crank it up for the rice. High heat helps separate grains and creates those delicious toasted bits.
• Don’t overcrowd. If your pan is small, cook the rice in two batches so steam can escape. Crowding leads to soggy rice.
• Render, then reserve fat. Pork belly varies in fattiness. Removing excess fat mid-cook keeps the dish rich but not heavy. You can add a spoonful back if the pan looks dry.
• Toast the rice in contact with the pan. Spread it out, let it sit, then toss. Repeating this cycle builds texture and subtle smokiness.
• Season gradually. Sauces vary in saltiness. Add most of the sauce, taste, and adjust. It’s easier to add more than to fix an overly salty pan.
• Finish with freshness. Scallion greens, a dot of sesame oil, or a squeeze of citrus at the end adds contrast to the rich pork and savory rice.
• Upgrade the veg. Swap in diced bell pepper, corn, shredded cabbage, or baby spinach—whatever you have. Just keep moisture in check by cooking watery vegetables briefly over high heat.

Nutrition at a Glance

These values are estimates for one serving, assuming the recipe serves four. Actual values will vary with ingredient brands and portion sizes.

Note: For a lighter version, reduce pork belly to 8–10 oz and add more vegetables; use less oil and skip dark soy. You’ll still get great flavor with a lower calorie count.

Questions & Answers: Frequently Asked

Can I make this with fresh rice if I don’t have day-old?

Yes. Spread freshly cooked rice on a baking sheet in a thin layer, fluff it with a fork, and chill it uncovered for 30–60 minutes to dry out. This quick “day-old” method helps prevent clumping and gives a better stir-fry texture.

What can I use instead of pork belly?

Bacon, diced ham, or leftover roasted pork work well. For a leaner option, try ground pork, chicken thigh, or shrimp. For a vegetarian version, crisp up cubed tofu in a little oil and season well with soy and a touch of sesame oil.

How do I reheat leftovers without losing texture?

Use a hot skillet over medium-high heat with a teaspoon of oil. Spread the rice out, let it toast undisturbed for 30 seconds, then toss until hot. A splash of water (just a teaspoon) can help re-steam the interior while keeping the outside toasty.

A Few Parting Bites

There’s a lot to love about a dish that rewards simple ingredients and a bit of heat with so much flavor. Pork Belly Fried Rice is comfort food with character—rich from the pork, lively with aromatics, and endlessly customizable to what you have on hand. Whether you’re cooking for yourself after a long day or gathering friends around the table, this recipe delivers a hearty, satisfying bowl that feels both familiar and special. Keep these techniques in your back pocket, and you’ll be able to whip up a delicious fried rice anytime the craving hits. Here’s to good heat, good food, and the simple joy of sharing a meal.