Pork Belly Fried Rice
Servings: 4
Calories: 897kcal
This Pork Belly Fried Rice recipe is a fast and easy alternative to takeout that doesn’t skimp on flavour! It’s the perfect meal for busy weeknights.
Ingredients
- 1 tbsp cooking oil (see note 1)
- 400 g pork belly rashers, skin cut off, cut into small pieces (approximately 2 cm/¾ inch)
- 1 tsp sea salt flakes, plus extra to taste
- 1 tbsp freshly minced garlic
- 1 tsp freshly minced ginger
- 1 bunch bok choy or pak choy, thickly sliced
- 4 eggs, whisked
- 555 g cooked, cold jasmine rice, or any rice of choice (see note 2 for freshly cooked rice)
- 2 spring onions (scallions), finely sliced, plus extra to garnish
- 1 tbsp Shaoxing wine or mirin (optional)
- 1 tsp dark soy sauce
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp sesame oil
- Freshly cracked black pepper, to taste
- 1 tsp toasted sesame seeds
- 2 tbsp kimchi (optional)
Instructions
- Cook the pork – Heat the cooking oil in a large, deep, heavy-based pan over high heat. Add the pork belly and salt and cook for 5–6 minutes until it becomes golden and crispy. Remove from the heat and set aside on a plate. Remove any excess pork fat from the pan, but leave 1 tablespoon.
- Add the veggies – To the same pan, add the garlic and ginger and cook, stirring, for 30 seconds. Stir through the sliced bok choy.
- Add the egg – Push the veggies to the side of the pan and add the whisked egg. Cook for 1–2 minutes until firm and then stir with the bok choy to combine.
- Combine everything and add the flavourings – Return the cooked pork to the pan, along with the cooked, cold rice (see note 2 if using freshly cooked rice), spring onion, Shaoxing wine or mirin, dark soy sauce, tamari or soy sauce and sesame oil. Toss to combine.
- Serve – Season to taste and serve topped with extra sliced spring onion, toasted sesame seeds and kimchi on the side, if using.
Notes
Note 1 – I use olive oil in most of my cooking as I don’t mind the flavour, but a neutral oil (canola/rapeseed oil or vegetable oil) can be used if preferred.
Note 2 – Cooked, cold rice from the day before is best for making fried rice, as it allows for the rice to withstand the second round of cooking (no one wants mushy fried rice!). If using freshly cooked rice, which I often do so that I can safely pack away leftovers (see notes below), gently stir through the cooked rice in the last step of the recipe (to combine the ingredients).
MAKE AHEAD
Pork Belly Fried Rice is a great recipe to make ahead of time, ready for when you need it. I prefer using freshly cooked rice (see the recipe notes for how) so that the rice can be safely refrigerated. Store in an airtight container and refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating.LEFTOVERS
If using day-old, cold rice, Pork Belly Fried Rice is best made and eaten immediately. If using freshly cooked rice, refrigerate the fried rice for up to 2 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating.Nutrition Facts
Pork Belly Fried Rice
Amount per Serving
Calories
897
% Daily Value*
Fat
68
g
105
%
Saturated Fat
22
g
138
%
Trans Fat
0.04
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
31
g
Cholesterol
236
mg
79
%
Sodium
1589
mg
69
%
Potassium
886
mg
25
%
Carbohydrates
47
g
16
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
24
g
48
%
Vitamin A
9691
IU
194
%
Vitamin C
97
mg
118
%
Calcium
282
mg
28
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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