Pork Belly Breakfast Fried Rice Recipe

Prepare and render pork belly

Pat the pork belly pieces dry with paper towels. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a large heavy skillet or cast-iron over medium-high heat and add 1 tablespoon neutral oil. When oil is shimmering, add the pork belly in a single layer (work in batches if needed). Sear without moving for 3–4 minutes until deeply browned, then toss and continue to cook 4–6 more minutes until edges are crisp and fat is rendered. Transfer cooked pork belly to a plate lined with paper towels, leaving the rendered fat and any browned bits in the pan. Reserve the pork belly and pan fat for the fried rice.

Cook eggs

Beat 3 eggs with a pinch of salt in a bowl. Heat a wok or large nonstick skillet over medium-high heat. Add 1 tablespoon of neutral oil or 1 tablespoon of the reserved pork fat. Pour in the eggs and swirl to make a thin omelet. Cook until just set but not browned, about 30–45 seconds, then transfer to a cutting board, roll up, and slice into thin ribbons (or scramble gently and set aside).

Prepare rice

Break up any clumps in 4 cups cold day-old rice with your hands or a fork so grains separate — this prevents a clumpy fried rice texture. Keep chilled rice nearby.

Place the wok or skillet (with reserved pork fat and browned bits) over high heat. Add the diced yellow onion and the white parts of the scallions; stir-fry for 1–2 minutes until softened and translucent. Add 3 minced garlic cloves and cook 20–30 seconds until fragrant. Add 1 cup thawed peas and carrots and stir-fry another 1–2 minutes until heated through. Push the vegetables to the side of the wok to create space for the rice.

Increase heat to high. Add a little additional oil (1 tsp) if pan looks dry. Add the chilled rice to the wok, spreading it out and pressing gently to maximize contact with the pan. Let rice sit undisturbed 30–45 seconds to get some toast, then stir-fry, breaking up aggregates, for 2–3 minutes until heated through and slightly toasted.

Return the seared pork belly to the wok. Toss to combine with the rice and vegetables so pork pieces reheat and distribute evenly.

Season the rice: drizzle 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy (optional for color), 1 tsp fish sauce (optional), 1 tsp sesame oil, and sprinkle 1 tsp white pepper over the rice. Stir-fry briskly for 1–2 minutes so sauces coat the rice and flavors meld. Taste and adjust seasoning — add a pinch of salt or a splash more soy if needed.

Fold in the sliced egg ribbons and the green parts of the scallions. Toss gently to combine and warm the eggs, about 30 seconds.

Transfer the pork belly breakfast fried rice to warm bowls or plates. Sprinkle with 1 tsp toasted sesame seeds and 2 tbsp crispy fried shallots or garlic if using. Garnish with chopped cilantro (optional) and serve with lime wedges on the side for brightness.

Serve immediately while hot. Leftovers can be refrigerated for up to 2 days and reheated in a hot skillet with a splash of oil.