Pork Belly Fried Rice Recipe

Render and crisp pork belly

Pat the diced pork belly dry with paper towels. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Heat a large heavy skillet or wok over medium-high heat until hot. Add the diced pork belly (no extra oil). Cook, stirring occasionally, for 8–12 minutes until the fat renders, the pieces are golden-brown and some edges are crisp. Use a slotted spoon to remove the pork belly to a plate lined with paper towels, reserving about 2 tablespoons rendered fat in the pan (discard excess). Stir the pork pieces back into the pan for 30–60 seconds at the end to reheat if they cooled too much, then remove and set aside.

Season pork

While the pork rests, toss the cooked pork briefly with 1 tablespoon light soy sauce and 1 teaspoon dark soy sauce (if using) to coat and deepen color. Set aside.

Prepare eggs

If using day-old rice chilled in the fridge, break up any large clumps with your hands or a fork. Beat 3 large eggs in a bowl with a pinch of salt. Heat the reserved skillet or wok over medium-high heat and add 1 tablespoon neutral oil. Pour in the beaten eggs and scramble quickly until soft-curds form but eggs are not overcooked, about 45–60 seconds. Transfer scrambled eggs to a bowl and set aside.

Fry the rice

Increase heat to high. Add the remaining 1 tablespoon neutral oil plus the reserved rendered pork fat from the pan (if any). Add the chilled rice, breaking up any remaining clumps with the back of a spatula. Stir-fry the rice for 2–3 minutes until heated through and starting to get lightly toasted, stirring constantly so it doesn’t stick.

Cook aromatics

Push the rice to one side of the wok or make a well in the center. Add 1 tablespoon neutral oil to the empty space (or a splash of the reserved pork fat). Add the diced yellow onion and the white parts of the sliced scallions. Stir-fry for 1–2 minutes until the onion softens and becomes translucent. Add the minced garlic and grated ginger and cook for 20–30 seconds until fragrant, taking care not to burn the garlic.

Combine vegetables with rice

Toss the aromatics into the rice, mixing thoroughly to distribute onion, garlic and ginger. Add the chopped cilantro leaves (reserve a small handful for garnish) and most of the sliced green scallion tops, reserving some green for garnish. Stir to combine.

Season and finish fried rice

Reduce heat slightly to medium-high. Sprinkle 1 tablespoon oyster sauce evenly over the rice, pour 2 tablespoons chicken or pork stock (or water), and add 1 teaspoon sesame oil. Stir quickly and continuously for 1–2 minutes so the sauce coats the rice evenly. Add white or black pepper (1 tsp) to taste. Return the cooked pork belly and scrambled eggs to the wok, breaking up the eggs and tossing everything together until well combined and heated through, about 1 minute. Taste and adjust seasoning with an extra 1/2 tsp salt or a splash more soy sauce if needed.

Serve

Transfer the fried rice to a serving plate. Sprinkle the reserved cilantro leaves, remaining green scallion tops, and toasted sesame seeds over the top. Serve immediately while hot.