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Pork Belly Fried Rice

Japanese style fried rice with pork belly and vegetables.
3.67 from 3 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Max Cozzi
Servings: 4

Ingredients

Sauce

  • 3 tablespoon sake
  • 2 tablespoon mirin
  • 2 tablespoon shoyu or soy sauce
  • 2 tablespoon brown sugar, (or white sugar)
  • 1 tablespoon toasted sesame seed oil
  • 1 " ginger, (peeled and minced finely)
  • 2 cloves garlic, (minced)
  • 1 teaspoon white pepper
  • 1 teaspoon salt

Pork Belly Fried Rice

  • 2 tablespoon grapeseed oil, (or any neutral oil)
  • 2 large eggs, (beaten)
  • 1 lb pork belly, (cut into bite size pieces)
  • 1 large carrot, (peeled and diced)
  • 1 small onion, (diced)
  • 3-4 scallions, (cut into 1" pieces, save some for serving)
  • ½ cup green peas
  • ½ cup red cabbage, (or any other cabbage, sliced thinly)
  • 4 cups cooked jasmine rice
  • toasted sesame seeds and toasted sesame seed oil (for serving)

Instructions

Sauce

  • Combine all sauce ingredients together and set aside before stir frying.

Pork Belly Fried Rice

  • Heat a wok or large frying pan over your hottest burner. Once the pan begins to smoke a bit, quickly add the grapeseed oil and beaten eggs and scramble until just set, about 1 minute. Remove from the pan. Be careful working with a hot pan! Oil may splatter a bit, use a kitchen fan if possible.
  • Next, add the cut pork belly to the pan and stir fry until golden brown, about 5-8 minutes depending on how hot your pan is. Then, add half of the sauce to the pan and cook for another 1-2 minutes until the sauce caramelizes and thickens. Remove the pork belly from the pan.
  • After the pork belly is cooked there may be a lot of fat left in the pan, remove some if you wish but keep at least 2 tbsps left in the pan. Add the onions and carrots and stir fry until browned, about 3-4 minutes.
  • Next, add the peas, red cabbage, and scallions and stir fry until the cabbage wilts, about 1-2 minutes. Then add the cooked rice and the rest of the sauce and stir fry until the rice absorbs the sauce, 2-3 minutes.
  • Add the eggs and pork belly back to the pan, toss well, then serve with some additional toasted sesame oil and a sprinkle of sesame seeds.

Notes

Fried rice works very well with leftover rice, especially if it has dried out in the fridge overnight.
Course: dinner, lunch
Cuisine: Japanese, southeast asian
Keyword: fried rice, pork belly, rice
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