Are you ready to explore the tasty world of pork belly fried rice? This amazing dish has become a favorite among people everywhere, and it's easy to see why. Combining delicious, crispy pork belly with soft, flavorful rice and seasonings, it's the perfect meal to impress your friends and family. So, let's begin our journey to discover all the tips and tricks for making the best pork belly fried rice ever!
Take Aways
- Use day-old cooked rice: To achieve optimal texture in fried rice, use refrigerated day-old rice, as it becomes firmer and less sticky, preventing mushiness during stir-frying.
- Render the pork belly fat: For tender and crispy pork belly, render the fat by cooking it over medium heat, allowing the fat to melt gradually and the meat to turn golden brown and slightly crisp.
- Balance flavors and seasonings: To achieve balanced flavors in pork belly fried rice, combine soy sauce, oyster sauce, and sesame oil, adjusting to taste, and add a touch of white pepper for a mild kick.
Jump to:
For ages, pork belly fried rice has been a staple in my family's kitchen. As a child, I watched my grandmother skillfully prepare this delectable dish, her hands moving deftly as she chopped, stirred, and fried the ingredients to perfection. During these moments, my love for this dish grew. As I matured, I nurtured this passion by learning to prepare it myself.
Pork belly fried rice, a classic Asian dish, has rich flavors and hearty textures. It is the perfect marriage of tender, succulent pork belly, and fluffy, fragrant rice. The dish originated in China, where it has been enjoyed for centuries. Over time, it has evolved and been adapted by different cultures, each adding its unique twist to this comfort food classic.
Choosing the right cut of pork belly
The cut of pork belly you select can significantly impact the final dish's taste, texture, and overall quality. When choosing pork belly, consider the following factors:
- Fat-to-meat ratio: Look for a balanced fat-to-meat ratio cut, as this will provide the perfect combination of tenderness and flavor. A good rule of thumb is to aim for a cut with roughly 50% fat and 50% lean meat. This ensures the dish has the right amount of richness without overly greasy.
- Freshness: Fresh pork belly will have a more appealing color, texture, and aroma. The meat should be light pink, while the fat should be creamy white. Additionally, the meat should feel firm to the touch and have a slightly elastic consistency when pressed. Avoid cuts with noticeable discoloration, excessive liquid, or a strong, unpleasant odor.
- Skin-on or skin-off: Depending on your preference and the recipe you follow, you may choose between skin-on or skin-off pork belly. Skin-on pork belly can add an extra layer of flavor and texture to the dish, as the skin becomes crispy when cooked. However, some people may find the skin too fatty and prefer a skin-off cut for a leaner option.
- Size and thickness: The pork belly cut's size and thickness will affect the dish's cooking time and overall texture. For pork belly fried rice, choosing a cut that is around 1 to 2 inches thick is ideal. This allows the meat to cook evenly and become tender without drying out.
- Source: Whenever possible, purchase pork belly from a reputable butcher or local farm. High-quality, ethically sourced pork will not only taste better, but it will also be better for the environment and animal welfare.
Rice selection
While wide varieties of rice are available, some types work better for fried rice than others due to their distinct characteristics. Here are a few popular options to consider when selecting the right rice for your dish:
1 Jasmine rice:
Jasmine rice, a long-grain variety, is popular for fried rice dishes, particularly in Southeast Asian cuisines. When cooked, it has a distinct floral aroma and a slightly sticky texture, which helps the rice grains cling together without becoming overly mushy. This rice variety is great for soaking up the flavors of the pork belly and seasonings.
2 Basmati rice:
This is another long-grain variety known for its nutty flavor and delicate texture. It cooks up light and fluffy, with individual grains that remain separate, which is ideal for fried rice. Basmati rice can be used in dishes with bold flavors, such as Indian-inspired pork belly fried rice, as it absorbs the spices and sauces well.
3 Medium-grain rice:
Medium-grain rice varieties, such as Calrose rice, can also be used for fried rice. They have a slightly stickier texture than long-grain rice but are less sticky than short-grain rice. This middle ground gives a pleasant texture that holds up well during frying.
4 Short-grain sushi rice:
While less commonly used for fried rice, short-grain sushi rice can still work well in this dish due to its slightly sticky texture. It is essential to rinse the rice thoroughly before cooking to remove excess starch, which can cause the grains to clump together. Sushi rice is particularly suitable for Japanese-style pork belly fried rice, such as chashu pork belly fried rice.
Note:
Regardless of your rice variety, using day-old rice is highly recommended for fried rice dishes. Freshly cooked rice tends to be moister and can produce mushy, clumpy fried rice. Day-old rice has a drier texture, which helps it maintain its structure during frying and absorb flavors more effectively. To achieve the best results, cook the rice the day before, spread it out on a tray, and let it cool before refrigerating it overnight.
Seasonings and sauces.
These ingredients help to enhance the natural taste of the pork belly and rice while adding depth and complexity to the dish. Here are some essential seasonings and sauces to consider when making pork belly fried rice:
- Soy sauce: Soy sauce is a fundamental ingredient in many fried rice recipes. Its rich, salty flavor adds depth and umami to the dish. Light soy sauce is ideal for fried rice because it doesn't overpower the other ingredients and provides a balanced taste. However, dark soy sauce can also be used sparingly for a more robust flavor and a deeper color.
- Oyster sauce: The oyster sauce is a thick, savory sauce made from oyster extracts, sugar, and salt. It imparts the dish a rich, slightly sweet taste, complementing the pork belly's natural flavors. A small amount of oyster sauce goes a long way in enhancing the overall taste of the fried rice.
- Fish sauce: Fish sauce, made from fermented fish and salt, is a common ingredient in Southeast Asian cuisines. It adds a distinctive umami flavor to the dish, elevating the taste of the pork belly fried rice. Use fish sauce sparingly; it is quite potent and can easily overpower other flavors.
- Sesame oil: Sesame oil adds a nutty, fragrant aroma to the dish. Drizzle a small amount of toasted sesame oil over the finished dish for an extra layer of flavor. Be cautious not to use too much, as its strong flavor can be overpowering.
- Ground white pepper: White pepper adds a mild heat and subtle, earthy flavor. You can adjust the amount to your desired level of spiciness. It is commonly used in Asian cuisine and works well with other pork belly fried rice seasonings.
- Garlic and ginger: Freshly minced garlic and ginger are aromatic ingredients that add depth and warmth to the dish. They help to balance the rich flavors of the pork belly and rice while providing a slight kick.
- Green onions or scallions: Finely chopped green onions or scallions are often used as a garnish in fried rice recipes. They add a fresh, mild onion flavor and a pop of color to the dish.
- Additional spices and herbs: Depending on the specific variation of pork belly fried rice you're preparing, you might include spices like Chinese five-spice powder, star anise, or Szechuan peppercorns. Fresh herbs such as cilantro, Thai basil, or mint can also be used as garnishes for added flavor and aroma.
Note:
Explore various seasoning and sauce combinations to perfect your pork belly fried rice, adjusting quantities for personal taste and incorporating unique ingredients for a custom twist on the classic dish.
Adding shrimp paste to the seasoning.
Shrimp paste, a fermented condiment made from ground shrimp and salt, is widely used in Southeast Asian cuisines to enhance the flavor of various dishes. It imparts a deep, savory, and umami taste that can complement and elevate the flavors of the pork belly and other ingredients in the fried rice.
To incorporate shrimp paste into your pork belly fried rice, follow these steps:
- Use a small amount: Shrimp paste has a potent and concentrated flavor, so use it sparingly to avoid overpowering the dish. Start with a small amount, about ½ to 1 teaspoon, and adjust according to your taste preferences.
- Saute with aromatics: When preparing the dish, saute the shrimp paste with your aromatics, such as garlic, ginger, and onions, to help distribute the flavor evenly throughout the fried rice. This step also helps mellow the shrimp paste's pungency and infuses the base of the dish with its rich umami taste.
- Balance with other seasonings: Shrimp paste is quite salty, so consider reducing the amount of other salty ingredients, like soy sauce or fish sauce, in the recipe to maintain a balanced flavor profile. You may also want to add a touch of sweetness, like a teaspoon of sugar or a drizzle of honey, to counteract the shrimp paste's strong savory taste.
- Experiment with variations: Shrimp paste pairs well with other bold flavors, so consider adding ingredients like Thai bird's eye chilies, tamarind paste, or kaffir lime leaves to your pork belly fried rice for a more complex and distinctive taste.
Note:
Incorporate shrimp paste into pork belly fried rice for a distinct, savory flavor, using it sparingly and adjusting other seasonings to ensure a balanced and tasty dish.
Marinating the pork belly
Marinating the pork belly is essential in preparing a flavorful and tender pork belly fried rice. A well-crafted marinade infuses the meat with delicious flavors, tenderizes it, and adds depth to its overall taste.
Here are a few marinating ideas and techniques to consider when making pork belly fried rice:
1 Traditional Chinese marinade:
Ingredients:
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- ½ teaspoon Chinese five-spice powder
Directions:
- Combine all the ingredients in a bowl and mix well.
- Place the pork belly in a shallow dish or a resealable plastic bag and pour the marinade over it, ensuring the meat is fully coated.
- Marinate in the refrigerator for at least 2 hours or up to 24 hours for a more intense flavor.
2 Korean-inspired marinades:
Ingredients:
- ¼ cup soy sauce
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons honey or brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 green onions, finely chopped
Directions:
- Mix all the ingredients together in a bowl.
- Place the pork belly in a shallow dish or a resealable plastic bag and pour the marinade over it, ensuring the meat is fully coated.
- Marinate in the refrigerator for at least 2 or 24 hours for a more intense flavor.
Customizing the marinade to your taste:
Feel free to experiment with different ingredients and flavors to create a marinade that suits your taste preferences.
Some ideas include adding fresh herbs like cilantro or basil, incorporating citrus zest or juice, or spicy elements like hot sauce or chili flakes. When creating your marinade, aim for a balance of flavors, such as salty, sweet, sour, and spicy, to achieve a harmonious and delicious result.
General marinating tips:
- Make sure to fully coat the pork belly with the marinade to distribute even flavor.
- To prevent cross-contamination, always marinate the pork belly in the refrigerator.
- For a more intense flavor, score the surface of the pork belly with a sharp knife before marinating. This will allow the marinade to penetrate deeper into the meat.
- Turn the pork belly occasionally during the marinating process to ensure all sides are evenly exposed to the marinade.
No marinate option for fork belly
Yes, you can definitely prepare pork belly fried rice without marinating the pork belly beforehand. While marinating adds extra flavor and tenderness to the meat, it's not a strict requirement. Skipping the marination process can save time and still result in a flavorful dish, as long as you season the pork belly well during cooking. Here's an option for cooking pork belly fried rice without marinating:
- Slice the pork belly into small, bite-sized pieces.
- Heat a wok or large frying pan over medium-high heat and add a few tablespoons of oil. When the oil is hot, add the pork belly pieces until they are browned and cooked for about 3-5 minutes. You can render some of the fat from the pork belly first by cooking it on lower heat, then increasing the heat to brown it.
- Season the pork belly with your preferred seasonings while cooking. Make sure to adjust the seasonings to your taste. Some options include soy sauce, oyster sauce, fish sauce, minced garlic, grated ginger, or a pinch of Chinese five-spice powder.
- Once the pork belly is cooked and seasoned, set it aside and proceed with your fried rice recipe, which may include cooking the aromatics, vegetables, and rice in the same wok or frying pan.
- When the fried rice is nearly finished, add the pork belly to the wok or frying pan and stir everything together to combine the flavors.
- Adjust the final seasonings as needed, garnish with green onions or other desired toppings, and serve.
Cooking the pork belly
Cooking the pork belly for fried rice is an important step that ensures the meat is tender, flavorful, and well-integrated into the dish. Here's a step-by-step guide on how to cook pork belly for fried rice:
1 Preparing the pork belly:
Remove the pork belly from the marinade and discard any excess liquid if you have marinated it. Pat the pork belly dry with paper towels to remove any surface moisture. Slice the pork belly into small, bite-sized pieces or thin strips, depending on your preference.
2 Rendering the fat:
Heat a wok or large frying pan over medium heat to achieve a crispy texture and render some excess fat. Add the pork belly pieces to the wok or frying pan, arranging them in a single layer. Cook the pork belly for a few minutes on each side, allowing the fat to render out and the meat to become lightly golden. This process may take around 5-7 minutes, depending on the thickness of the pork belly pieces.
3 Browning and seasoning:
Once the fat has rendered, increase the heat to medium-high to brown the pork belly further. Cook the pork belly for another 2-3 minutes, occasionally stirring, until it reaches a deeper golden color and the seasonings are well incorporated. Add any additional seasonings you prefer, such as minced garlic, grated ginger, soy sauce, or oyster sauce at this stage.
4 Setting aside the pork belly:
When it is cooked and browned, use a slotted spoon to transfer it to a plate or bowl, leaving behind any rendered fat in the wok or frying pan. Set the cooked pork belly aside while you prepare the other components of your fried rice.
Cooking the fried rice
Cooking fresh rice:
1 Rinse the rice:
Measure out the desired amount of rice, and rinse it in a fine-mesh strainer under cold running water until the water runs clear. This removes excess starch and helps prevent the rice from becoming overly sticky.
2 Cook the rice:
Follow the package instructions or use a rice cooker for cooking the rice. Generally, the rice-to-water ratio for long-grain rice varieties like jasmine or basmati is 1:1.5 or 1:2. Be cautious not to overcook the rice, as it will become too soft for fried rice.
3 Cool and dry the rice:
Spread the cooked rice on a large tray or baking sheet to cool and dry for at least 1-2 hours. This step helps the rice grains separate, essential for achieving the right texture in fried rice. If possible, prepare the rice in advance and refrigerate it overnight for even better results.
Using day-old rice:
1 Refrigerate the rice:
If you have leftover rice or have cooked it in advance, store it in an airtight container in the refrigerator for at least 8 hours or overnight. This makes the rice drier and firmer, which is ideal for fried rice.
2 Break up clumps:
Remove the rice from the refrigerator and use a fork or fingers to break up any clumps. This step ensures that the rice grains will separate easily during the frying process and helps achieve an even distribution of ingredients throughout the dish.
3 Bring to room temperature:
Let the rice sit at room temperature for 15-20 minutes before cooking to ensure even heating and prevent it from becoming too cold in the center when added to the wok or frying pan.
Assembling and cooking the dish
1 Stir-frying the vegetables and aromatics:
- Heat a wok or large frying pan over medium-high heat and add a few tablespoons of oil.
- Once the oil is hot, add your aromatics, such as minced garlic, grated ginger, and diced onions. Stir-fry for about 30 seconds to 1 minute or until fragrant.
- Add your choice of vegetables, such as diced carrots, bell peppers, peas, or corn. Stir-fry the vegetables for 2-3 minutes or until they are tender-crisp.
2 Adding the cooked pork belly:
- Add the cooked and seasoned pork belly to the wok or frying pan with the vegetables and aromatics.
- Stir-fry everything together for 1-2 minutes to combine the flavors and ensure the pork belly is heated.
3 Combining the rice and seasonings:
- Add the prepared rice to the wok or frying pan. If using day-old rice, be sure to break up any clumps beforehand.
- Stir-fry everything together, tossing and stirring continuously to ensure an even distribution of ingredients and to prevent the rice from sticking to the pan.
- Stir-fry for another 2-3 minutes or until everything is well combined and heated. Add your desired seasonings, such as soy sauce, oyster sauce, fish sauce, or chili sauce, to taste. Be cautious not to add too much liquid, making the rice soggy.
4 Garnishing the dish:
- Turn off the heat and add any final garnishes, such as chopped green onions, cilantro, sesame seeds, or a squeeze of lime juice. Toss everything together one last time to combine the garnishes.
- Serve the pork belly fried rice immediately while it's hot and fresh. You can also serve it with additional condiments, such as hot sauce or soy sauce, on the side if desired.
How to store leftovers for Pork Belly fried rice
To store leftover pork belly fried rice, follow these simple steps to ensure it stays fresh and tasty:
- Allow the fried rice to cool completely: Before storing, let the pork belly fried rice cool down to room temperature. Do not leave it out for more than 2 hours to avoid potential bacterial growth.
- Transfer to an airtight container: Place the cooled fried rice in an airtight container or resealable plastic bag to prevent the absorption of moisture or odors from the refrigerator.
- Refrigerate promptly: Store the leftover pork belly fried rice in the refrigerator as soon as it's cooled and sealed. It should last for up to 3-4 days when stored properly.
- Reheat before consuming: To enjoy your leftover fried rice, reheat it thoroughly in a microwave or a wok/frying pan over medium heat, adding a little oil if necessary. Ensure it's heated evenly and reaches an internal temperature of at least 165°F (74°C) before consuming.
Note:
If you plan to store the leftovers longer, consider freezing the fried rice. To do this, follow the same steps as above, but place the airtight container in the freezer instead. Frozen fried rice can last up to 2-3 months. To reheat, thaw it in the refrigerator overnight or use the defrost setting on your microwave, then heat it as you would with refrigerated leftovers.
Tips for achieving the perfect texture
Achieving the perfect texture in pork belly fried rice is all about balancing the tenderness of the meat with the distinct, slightly chewy texture of the rice. Here are some tips to help you achieve the ideal texture for your fried rice:
- Use day-old rice: As mentioned earlier, using day-old or leftover rice helps ensure a firmer, less sticky texture. If you must use fresh rice, cool and dry it thoroughly before frying. Freshly cooked rice tends to be softer and more likely to clump together, resulting in mushy fried rice.
- Properly prepare the pork belly: Render the fat from it and brown it well to achieve a tender and slightly crispy texture. Cooking the pork belly in stages, as described earlier, helps you control the final texture and ensures it is cooked through but not overcooked.
- High heat for frying: To achieve the ideal texture in your fried rice, use high heat during the frying process. This will help the rice develop a slightly crispy exterior while keeping the inside tender. High heat also promotes the Maillard reaction, which adds depth of flavor and a desirable texture to the dish.
- Cook ingredients in batches: Overcrowding the wok or frying pan can cause the ingredients to steam rather than fry, resulting in a soggy texture. To avoid this, cook the ingredients in small batches, starting with the pork belly, then the aromatics, and finally, the vegetables and rice. Combine everything at the end to ensure an even distribution of flavors and a uniform texture.
- Use a wok or large frying pan: A wok or large frying pan provides ample surface area for cooking the ingredients quickly and evenly. This allows for better heat distribution and helps prevent the rice from becoming overly sticky or clumpy.
- Keep the ingredients moving: Continuously stir and toss them during frying to ensure even cooking and prevent them from sticking to the pan. This also helps create the signature "wok hei" flavor from the high heat and rapid cooking process.
- Season and adjust: Taste your fried rice as you cook, and adjust the seasonings as needed. Adding too much liquid seasoning can cause the rice to become soggy, so be mindful of the amount you use. Balance the flavors to perfect the salty, sweet, sour, and spicy combination.
Exploring Different Variations
By experimenting with different seasonings, aromatics, and vegetables, you can create unique and flavorful versions of this classic dish that reflect countries' culinary traditions worldwide. In this section, we'll explore three regional variations inspired by Chinese, Korean, and Japanese cuisines, offering ideas for new and exciting ways to enjoy pork belly fried rice.
1 Chinese-style pork belly fried rice:
- Seasonings: Use traditional Chinese ingredients like soy sauce, oyster sauce, Shaoxing wine, and Chinese five-spice powder to marinate the pork belly and season the fried rice.
- Aromatics: To build the flavor base, include minced garlic, grated ginger, and diced onions or scallions.
- Vegetables: Add carrots, peas, corn, and bean sprouts to the dish.
- Optional: For an extra layer of flavor, consider adding a scrambled egg or diced Chinese sausage (lap cheong).
2 Korean-style pork belly fried rice:
- Marinade: Marinate the pork belly in a mixture of soy sauce, gochujang (Korean red pepper paste), honey or brown sugar, sesame oil, garlic, and ginger.
- Seasonings: Use gochujang, soy sauce, and sesame oil to season the fried rice, adjusting the spiciness to your preference.
- Aromatics: Incorporate garlic, ginger, and green onions to enhance the flavor.
- Vegetables: Add carrots, bell peppers, zucchini, or kimchi to the dish.
- Garnish: Top the finished dish with toasted sesame seeds and additional sliced green onions.
3 Japanese Chashu pork belly fried rice:
- Marinade: Marinate the pork belly in a mixture of soy sauce, mirin, sake, and sugar, then braise it until tender. Alternatively, use a thinly sliced chashu pork belly commonly found in ramen dishes.
- Seasonings: Season the fried rice with soy sauce, mirin, and a small amount of sake.
- Aromatics: Add minced garlic, grated ginger, and diced onions to create the flavor base.
- Vegetables: Incorporate carrots, peas, corn, or shiitake mushrooms into the dish.
- Optional: To make the dish even more Japanese-inspired, consider adding a few spoonfuls of cooked and seasoned Japanese short-grain rice or serve it with a side of pickled ginger or Japanese pickles (tsukemono).
Creative twists
Incorporating unique ingredients:
- Fruits: Add fruits like pineapple, mango, or apple to the dish for a sweet and tangy twist. These fruits can balance the savory flavors of the pork belly and add a refreshing contrast.
- Nuts: Incorporate toasted cashews, almonds, or peanuts for added crunch and richness. Nuts can also provide an extra layer of flavor and texture to the dish.
- Herbs: Experiment with fresh herbs like basil, mint, or cilantro for a burst of bright, aromatic flavor that complements the rich taste of the pork belly.
Adjusting the dish for dietary preferences or restrictions:
- Vegetarian: Replace the pork belly with plant-based alternatives like tofu, tempeh, or seitan, which can be marinated and cooked similarly to pork belly. For a lighter option, consider using mushrooms or eggplant.
- Gluten-free: Use gluten-free soy sauce or tamari to season the dish, and ensure that any additional sauces or ingredients are also gluten-free.
- Low-carb: Substitute the rice with cauliflower rice or another low-carb alternative like broccoli rice. Cook the vegetable rice briefly to maintain its texture and prevent it from becoming mushy.
Pairing the dish with complementary side dishes:
- Soup: Serve the fried rice alongside a light, brothy soup such as miso soup, egg drop soup, or a simple, clear vegetable soup to provide a soothing contrast to the rich flavors of the dish.
- Salad: Offer a refreshing salad with crisp greens, cucumber, tomatoes, and a tangy dressing to balance the savory taste of the pork belly fried rice.
- Steamed or stir-fried vegetables: Complement the dish with a side of steamed or stir-fried vegetables, such as bok choy, Chinese broccoli, or green beans, to add more nutrients and colors to the meal.
What goes well with pork belly fried rice
Here are some other dishes that pair well with pork belly fried rice, offering a variety of flavors and textures to complement the main dish:
- Dumplings: Steamed or pan-fried dumplings, such as Chinese jiaozi or Japanese gyoza, make a delicious accompaniment to pork belly fried rice. They can be filled with various ingredients, like pork, shrimp, or vegetables, and served with a dipping sauce for extra flavor.
- Spring rolls: Crispy, golden spring rolls filled with vegetables or meat can provide a delightful contrast in texture to the soft, chewy fried rice. Serve them with a sweet chili sauce or a tangy soy-vinegar dipping sauce for an extra burst of flavor.
- Cold noodle salad: A chilled noodle salad made with rice noodles, soba noodles, or glass noodles can be a refreshing side dish to balance the richness of the pork belly fried rice. Toss the noodles with a light dressing of soy sauce, rice vinegar, and sesame oil, and add vegetables like cucumbers, carrots, and bell peppers for extra crunch.
- Satay skewers: Grilled or broiled meat skewers, such as chicken, beef, or shrimp satay, can offer a smoky, savory contrast to fried rice. Serve them with peanut sauce or a sweet and spicy dipping sauce to enhance their flavors.
- Pickled vegetables: A side of pickled vegetables, like pickled cucumbers, daikon radish, or kimchi, can add a tangy, acidic element to the meal, cutting through the richness of the pork belly and providing a palate-cleansing contrast.
- Steamed buns: Fluffy steamed buns, like Chinese bao or Korean jjinppang, can be a lovely accompaniment to fried rice. They can be filled with sweet or savory fillings, such as red bean paste, barbecue pork, or custard, providing an additional layer of flavor and texture.
Full Recipe
Pork Belly Fried Rice
Pin RecipeIngredients:
- 1 lb Pork belly ( sliced into ½-inch thick pieces)
- 2 cups jasmine rice (day-old cooked rice)
- 3 tablespoon olive oil (divided)
- 2 cloves garlic (minced)
- 1 piece onion (small, finely chopped)
- 1 piece carrot (diced)
- ½ cup frozen peas
- 2 pieces eggs ( large, lightly beaten)
Stir Fry Sauce:
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon shrimp paste
- 1 tablespoon white pepper
- 2 stalks green onions (thinly sliced)
Garnish (optional):
- fried minced garlic
- sesame seeds
Instructions:
Prepare the pork belly:
- Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium heat.
- Add the sliced pork belly and cook, occasionally stirring, until the fat is rendered and the pork belly is browned and slightly crispy, about 5-7 minutes. Transfer to a plate and set aside.
Prepare the vegetables and aromatics:
- In the same wok or frying pan, add 1 more tablespoon of vegetable oil and heat over medium-high heat.
- Add the minced garlic and chopped onion, and stir-fry for about 1 minute, or until fragrant.
- Add the diced carrot and peas, and stir-fry for 1-2 minutes or until the vegetables are tender-crisp.
Cook the egg:
- Push the vegetables to one side of the wok or frying pan and add the remaining tablespoon of vegetable oil to the empty side.
- Pour the beaten eggs into the oil and let them cook undisturbed for about 30 seconds, then scramble the eggs until they are fully cooked.
- Stir the vegetables and eggs together.
Combine the rice, cooked pork belly, and seasonings:
- Add the day-old cooked rice and cooked pork belly to the wok or frying pan, breaking up any clumps of rice with a spatula.
- Stir-fry everything together, making sure the ingredients are evenly distributed.
- Add the soy sauce, oyster sauce, sesame oil, shrimp paste, and white pepper, stirring to ensure the seasonings are evenly distributed, and the rice is well-coated.
Garnish and serve:
- Turn off the heat and stir in the sliced green onions.
- Transfer the pork belly fried rice to a serving platter or individual plates, and garnish with sesame seeds, if desired.
- Serve immediately, while the dish is still hot and fresh.
Notes:
How to store leftovers for Pork Belly fried rice
To store leftover pork belly fried rice, follow these simple steps to ensure it stays fresh and tasty:- Allow the fried rice to cool completely: Before storing, let the pork belly fried rice cool down to room temperature. Do not leave it out for more than 2 hours to avoid potential bacterial growth.
- Transfer to an airtight container: Place the cooled fried rice in an airtight container or resealable plastic bag to prevent the absorption of moisture or odors from the refrigerator.
- Refrigerate promptly: Store the leftover pork belly fried rice in the refrigerator as soon as it's cooled and sealed. It should last for up to 3-4 days when stored properly.
- Reheat before consuming: To enjoy your leftover fried rice, reheat it thoroughly in a microwave or a wok/frying pan over medium heat, adding a little oil if necessary. Ensure it's heated evenly and reaches an internal temperature of at least 165°F (74°C) before consuming.
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.