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Pork Belly Fried Rice
3.4 from 10 votes

Pork Belly Fried Rice

Japanese style fried rice with pork belly and vegetables.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Course: Lunch, Dinner
Cuisine: Asian, Japanese

Ingredients

Sauce
  • 3 tablespoon sake
  • 2 tablespoon mirin
  • 2 tablespoon soy sauce or shoyu
  • 2 tablespoon brown sugar or white sugar
  • 1 tablespoon sesame oil toasted
  • 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 egg beaten, large
  • 1 lb pork belly cut into bite size pieces
  • 1 carrot peeled and diced, large
  • 1 onion diced, small
  • 3-4 scallion cut into 1" pieces, save some for serving
  • ½ cup green peas
  • ½ cup red cabbage or any other cabbage, sliced thinly
  • 4 cups jasmine rice cooked
  • sesame seeds for serving, toasted
  • sesame oil for serving, toasted

Instructions

Sauce
    Cup of Yum
  1. Combine all sauce ingredients together and set aside before stir frying.
Pork Belly Fried Rice
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.