Spicy Pork Belly Fried Rice

You know those nights when you’ve got leftover rice in the fridge and you’re wondering what to do with it? That’s how I discovered my love for pork belly fried rice. There’s something so satisfying about turning yesterday’s plain rice into today’s comfort food. I started making this after my kids kept asking for “the rice from that restaurant downtown.”

Now, I make extra rice on purpose just so I can whip up this dish the next day. The crispy bits of pork belly mixed with rice is pure comfort food magic. And the best part? It’s one of those forgiving recipes where you can toss in whatever vegetables you have hanging out in your crisper drawer. No fancy techniques needed – just a hot pan and good timing.

If you’re like me and believe that fried rice should be more than just a side dish, this recipe is for you. The pork belly adds such a rich flavor that you’ll find yourself making it again and again. Trust me, it’s become our go-to weeknight dinner when we want something quick but still really good.

What Kind of Pork Belly Should I Use?

For fried rice, you’ll want to look for fresh pork belly with a good balance of meat and fat layers – aim for pieces that have roughly equal amounts of each. Fresh pork belly is usually available at Asian markets or your local butcher, and it’s okay if it comes with the skin on since you can easily remove it before cutting into cubes. When shopping, pick pieces that have a pink, fresh-looking meat layer and white (not yellowish) fat. For the best results, stick your pork belly in the freezer for about 15-20 minutes before cutting – this firms it up and makes it much easier to cut into those perfect little cubes for fried rice.

Options for Substitutions

Let’s talk about what you can swap in this fried rice recipe if you need to:

• Pork belly: If pork belly is hard to find, you can use bacon, pancetta, or even regular diced pork shoulder. For a lighter version, try using diced chicken thigh or lap cheong (Chinese sausage).
• Jasmine rice: While jasmine rice gives the best flavor, you can use any long-grain rice. Just make sure it’s day-old and cold – this is key for good fried rice! Fresh rice will turn mushy.
• Green chili peppers: Not a fan of heat? Leave these out completely, or swap with bell peppers for color without the spice. If you like it hot, serrano or jalapeño peppers work great too.
• Dark soy sauce: If you don’t have dark soy sauce, just use regular soy sauce, though your rice won’t have that nice brown color. You could add an extra splash of regular soy sauce to taste.
• White pepper: Black pepper works fine here – it’ll just show up as little black specks in your rice. The flavor will be slightly different but still good!
• Sesame oil: This gives a really nice nutty flavor, but if you’re out, you can skip it. Just know that the final taste won’t be quite the same, as sesame oil adds a special touch to Asian dishes.

Watch Out for These Mistakes While Cooking

Using freshly cooked rice is a common mistake that can turn your fried rice mushy and sticky – day-old rice stored in the fridge works best as the grains have had time to dry out and separate. When cooking the pork belly, resist the urge to stir it constantly; letting it sit undisturbed in the pan creates those deliciously crispy edges that add texture to your dish. Another crucial error is overcrowding the pan with too many ingredients at once – work in batches if needed, as a crowded pan will steam rather than fry your ingredients, resulting in soggy rice. For the best flavor development, make sure to cook your eggs separately until just set, then remove them before adding other ingredients; this prevents them from becoming rubbery and ensures every bite has distinct pieces of fluffy egg. Finally, don’t skip the step of separating your green onion whites from the greens – the whites should be cooked with the aromatics at the beginning, while the greens are best sprinkled on top at the end for fresh flavor and color.

What to Serve With Pork Belly Fried Rice?

Since pork belly fried rice is already a complete meal with protein, carbs, and veggies, you can keep the sides simple and complementary. A side of quick-pickled cucumbers adds a nice cooling crunch and helps cut through the richness of the pork belly. I love serving this with some steamed or stir-fried Asian greens like bok choy or Chinese broccoli – they’re simple to prepare and add a fresh element to the meal. For extra fun, put out some chili oil, extra soy sauce, and sriracha so everyone can adjust the flavors to their taste.

Storage Instructions

Keep Fresh: You can keep your pork belly fried rice in an airtight container in the fridge for up to 3 days. The flavors actually get better as they meld together overnight, making this a great make-ahead meal for busy weekdays.

Freeze: If you want to save some for later, let the fried rice cool completely, then pack it in freezer-safe containers. It’ll stay good in the freezer for up to 2 months. Just remember that the texture of the rice might be slightly different after freezing.

Warm Up: To enjoy your leftover fried rice, heat it in a wok or skillet over medium heat with a splash of oil. Stir frequently until it’s heated through – this helps bring back that nice, slightly crispy texture. You can also microwave it, but the texture won’t be quite the same as when it’s fresh.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 35-45 g
• Fat: 50-60 g
• Carbohydrates: 90-100 g

Ingredients

• 1 cup cubed pork belly
• 2 eggs
• 2 fresh green chili peppers, diced
• 3 green onions, sliced, with whites and greens separated
• 1/2 thumb-sized piece of ginger, grated
• 4 cups cooked jasmine rice, ideally leftover
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• White pepper as desired

Step 1: Sear the Pork Belly

Begin by heating 1 tablespoon of oil in a wok or large skillet over medium-high heat.

Once the oil is hot, add the pork belly cubes.

Fry the pork belly for 2-3 minutes, stirring frequently, until they are lightly browned and well seared.

If there is excess oil, carefully remove it and then push the pork belly to one side of the wok.

Step 2: Cook the Eggs and Aromatics

In the empty side of the wok, add the whisked eggs.

As the eggs start to cook, break them up with your spatula.

When the eggs are starting to set, add the minced garlic and the white parts of the green onions.

Stir everything together and cook for about 30 seconds until the mixture is fragrant.

Step 3: Incorporate the Vegetables

Next, add the diced peppers to the wok.

Stir fry them together with the egg mixture and pork for around 30 seconds.

This will help incorporate the flavors and start to soften the peppers slightly.

Step 4: Add and Stir Fry the Rice

Introduce the cooled, cooked rice to the wok.

Break up any large clumps with your spatula or spoon to ensure even heating.

Toss and stir fry the rice for about 2 minutes, allowing the rice to absorb the flavors and heat through completely.

Step 5: Season and Serve

Finish by adding the green parts of the green onions, soy sauce, sesame oil, salt, and white pepper to the rice mixture.

Toss everything well to evenly distribute the seasonings.

Serve the pork belly fried rice hot, and enjoy the rich flavors that have melded together in this delicious dish.