Pork Belly Fried Rice
Perfect for a quick weeknight dinner, this Crispy Pork Belly Fried Rice is jam-packed with flavour ( and vegetables!) and is ready in just 25 minutes!
Servings: 4 servings
Calories: 641kcal
Equipment
Ingredients
For the pork
- 280 g (10 oz) pork belly slices
- 2 teaspoon Chinese 5 spice
- ¼ teaspoon salt
- ½ teaspoon black pepper
For the rice
- 500 g (1.1lb) cooked, leftover rice or 2 x packets of microwave basmati rice
- 2 mediurm eggs can be substituted for tofu scramble (see main post)
- 1 medium red pepper finely diced
- 140 g (5oz) frozen peas
- 3 cloves garlic finely chopped
- 1 medium red chilli half sliced and half finely chopped
- 2 spring onions sliced
Sauce
- 2 tablespoon honey
- 2 teaspoon sesame oil can be substituted for olive oil.
- 4 tablespoon coconut aminos or tamari Use regular soy sauce if you don't need recipe to be gluten free.
Instructions
- Cut the pork belly slices into bite-sized chunks, place in a mixing bowl with the Chinese 5 spice and salt & pepper, then toss until combined.
- Heat a wok on a medium heat, add the pork belly and stir-fry until golden brown and crispy, about 8-10 minutes. Use a slotted spoon to remove the pork belly from the pan and set it aside on a plate.
- Whilst the pork is cooking, finely chop the red pepper, garlic & half of the chilli, and slice the spring onion & the other half of the chilli.
- Drain all but 1 tablespoon of the fat from the wok, then add the red pepper, garlic, peas and the green parts of the spring onion and chilli (you will use the other half to garnish) to the pan and stir-fry for 4-5 minutes, until the vegetables have softened.
- Mix the honey, sesame oil, and coconut aminos/soy sauce in a small bowl to make the sauce.
- Push the vegetables to one side of the pan, add eggs to the other side and scramble until cooked through.
- Slice the eggs into strips or small pieces with a spatula.
- Add the cooked or microwaved rice to the pan, along with the pork belly and sauce and stir-fry for 5 minutes, until everything is well combined.
- Garnish the fried rice with chopped green onions and red chilli and serve hot.
Notes
Make Ahead
You can prep all the veggies ahead of time, storing them in the fridge until you’re ready to start cooking. The pork belly chunks cab also be cooked in advance, cooled and transferred to the fridge until you’re ready to use them.
Batch Cook/Leftovers/Storage
For food safety reasons, this dish is best eaten fresh and isn't suitable for storing or reheating, as NHS guidelines advise against reheating cooked rice more than once.
Freezing
I don’t recommend freezing this dish due to the same reasons above.
Nutrition
Calories: 641kcal | Carbohydrates: 56g | Protein: 13g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 52mg | Sodium: 522mg | Potassium: 396mg | Fiber: 3g | Sugar: 12g | Vitamin A: 559IU | Vitamin C: 49mg | Calcium: 52mg | Iron: 2mg
