Garlic Pork Belly Fried Rice
Equipment
- Mixing Bowl
Ingredients
Pork and Aromatics
- 6 oz pork belly, diced into small pieces
- 4 cloves garlic, finely minced
- 3 scallions, thinly sliced with whites and greens separated
Rice
- 3 cups day old rice
Fried Rice Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- ¼ tsp white pepper
Optional Garnish
- Crispy onions
- Extra scallion greens
Instructions
- Mince the garlic finely and slice the scallions, separating the whites from the greens.
- Stir together the dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, and white pepper until fully combined.
- Place the diced pork belly in a cold, dry pan and turn the heat to medium.
- Cook for about 5 minutes until the fat renders and the pork turns golden and crispy.
- Remove the crispy pork from the pan once the edges are browned and set aside.
- Add the garlic and scallion whites to the rendered pork fat and cook for 30 to 60 seconds until fragrant.
- Add the pork, day old rice, and sauce to the pan and toss continuously over medium heat until the rice is evenly coated and heated through.
- Add the scallion greens and cook briefly until just wilted.
- Serve in a bowl and optionally garnish with crispy onions and scallion greens.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
Why I Always Make This Garlic Pork Belly Fried Rice
I love this Garlic Pork Belly Fried Rice because it is filled with a bunch of different textures and flavors that make it stand out from any fried rice you’ve ever had. When the pork belly renders, it gives you small bites of crunchy bits throughout the dish, which contrasts with the chewy rice. Additionally, the garlic adds another layer of flavor and also infuses with the leftover pork fat, which coats every rice grain. When you take a bite, you’ll get the crispy texture from the pork, the delicate bounciness from the rice, and the slight bite of the scallions all in one bite! It’s unlike anything you’ve ever tried. I promise!
Why This Garlic Pork Belly Fried Rice Helps Reduce Waste
This Garlic Pork Belly Fried Rice is one of those dishes that helps reduce waste because you can add anything leftover into it! I love to throw in any leftover veggies I have in the fridge, and even if I only have a little bit of pork belly, you can stretch that into a full meal! You really don’t need a long list of ingredients to make the sauce either, so it’s always a reliable dish to have in your back pocket. This dish will taste amazing whether or not you completely follow the recipe or add whatever you have left in the dish, it’s up to you! It’ll taste amazing regardless.
What You’ll Need To Make Garlic Pork Belly Fried Rice
Pork and Aromatics
- 6 oz pork belly, diced into small pieces
- 4 cloves garlic, finely minced
- 3 scallions, thinly sliced with whites and greens separated
Rice
- 3 cups day old rice
- Fried Rice Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- ¼ tsp white pepper
Optional Garnish
- Crispy onions
- Extra scallion greens
How to Make Garlic Pork Belly Fried Rice
Mince the garlic finely and slice the scallions, separating the whites from the greens.
Stir together the dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, and white pepper until fully combined.
Place the diced pork belly in a pan and turn the heat to medium. Cook for about 5 minutes until the fat renders and the pork turns golden and crispy. Remove the crispy pork from the pan once the edges are browned and set aside.
Add the garlic and scallion whites to the rendered pork fat and cook for 30 to 60 seconds until fragrant.
Add the pork, day old rice, and sauce to the pan and toss continuously over medium heat until the rice is evenly coated and heated through.
Add the scallion greens and cook briefly until just wilted.
Serve in a bowl and optionally garnish with crispy onions and scallion greens.
Tips and Variations
If you want crispier pieces of pork belly, start cooking the pork belly in a cold pan so the fat renders slowly and evenly.
For the best texture as possible use day old rice so the grains fry in the pan instead of clump up and turn to mush.
To get a deeper fried rice color and flavor, add a splash of more dark soy sauce while reducing the light soy sauce the same amount.
Feel free to add even more minced garlic if you love garlic like me. It makes the dish even better in my opinion!
Frequently Asked Questions?
Can I use freshly cooked rice?
Fresh rice holds more moisture and tends to clump and turn to mush, but if you want to, add to your dish and toss super quickly to avoid overcooking the rice.
Why cook the pork belly in a cold pan?
Starting cooking in a cold pan allows the fat to render gradually, which helps the pork get crispy without burning the exterior.
Can I make this ahead of time?
You can absolutely prepare this ahead of time! Store in an airtight container for up to 4 days.
What to Make Next
If you love fried rice dishes, try my Kimchi Beef Fried Rice!
Want a quick weeknight dinner? Try my Korean BBQ Chicken!
Craving a more indulgent dish? Try my Sticky Crispy Beef!
