Pork Belly Fried Rice is the ultimate comfort food—crispy, caramelized pork belly paired with fragrant garlic fried rice, eggs, and vegetables. It’s a complete meal in one wok that’s perfect for using up leftover rice.
The pork belly is cooked until golden and crispy, then tossed with day-old rice, scrambled eggs, and a savory sauce. Ready in under 30 minutes, it’s faster than takeout and far more delicious.
Prepare the Rice
Break up any clumps in the cold rice with your fingers. Set aside.
Cook the Pork Belly
Heat a large wok or skillet over medium-high heat. Add the pork belly pieces and cook for 5 to 7 minutes, stirring occasionally, until golden brown and crispy.
The fat will render out. Remove the crispy pork with a slotted spoon and set aside, leaving the rendered fat in the wok. Add 1 tablespoon of vegetable oil if needed.
Scramble the Eggs
Pour the beaten eggs into the wok and scramble until just set, about 1 minute. Remove and set aside with the pork.
Sauté Aromatics
Add the remaining 1 tablespoon of oil to the wok. Add the garlic, onion, and white parts of the green onions. Stir-fry for 1 to 2 minutes until fragrant. Add the peas and carrots and stir-fry for another minute.
Add the Rice
Add the cold rice to the wok, breaking up any remaining clumps. Stir-fry for 3 to 4 minutes until the rice is heated through and starts to get slightly crispy.
Season the Rice
Add the soy sauce, oyster sauce, sesame oil, and white pepper. Toss to combine.
Combine and Serve
Return the crispy pork and scrambled eggs to the wok. Add the green parts of the green onions. Toss to combine. Serve immediately, garnished with sesame seeds if desired.
This Pork Belly Fried Rice is a flavorful, satisfying meal that’s better than takeout—crispy pork, fragrant rice, and ready in under 30 minutes.
