This Pork Belly Fried Rice version is by far my favourite, made with crispy pieces of pork belly (that take minutes to cook!), which are then stir-fried with garlic and ginger. The sauce is basic, made with only a few simple pantry ingredients, but the flavour pay-off is incredible. This meal is all in the prep. A few simple steps will have you set up for fast, efficient and delicious cooking!
What vegetables can I add to pork belly fried rice?
Try adding frozen peas or corn, diced carrots, bean sprouts, shredded cabbage, green beans, snow peas (mangetout), mushrooms or capsicum (bell pepper).
Do I need a wok to make fried rice?
No! Woks are great as they give you a large surface area to cook stir-fries. It stops ingredients from “steaming” and means they get perfectly golden and crisp. However, a thick, heavy, wide-based pan on the highest heat setting works just as well, or ideally a good-quality cast-iron pan. I use the Staub Chistera for most of my cooking. 5 from 1 review Note 2 – Cooked, cold rice from the day before is best for making fried rice, as it allows for the rice to withstand the second round of cooking (no one wants mushy fried rice!). If using freshly cooked rice, which I often do so that I can safely pack away leftovers (see notes below), gently stir through the cooked rice in the last step of the recipe (to combine the ingredients).
MAKE AHEAD
Pork Belly Fried Rice is a great recipe to make ahead of time, ready for when you need it. I prefer using freshly cooked rice (see the recipe notes for how) so that the rice can be safely refrigerated. Store in an airtight container and refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating.
LEFTOVERS
If using day-old, cold rice, Pork Belly Fried Rice is best made and eaten immediately. If using freshly cooked rice, refrigerate the fried rice for up to 2 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating.
title: “Pork Belly Fried Rice Recipe Simple Home Edit” ShowToc: true date: “2024-11-03” author: “Tom Glover”
This Pork Belly Fried Rice version is by far my favourite, made with crispy pieces of pork belly (that take minutes to cook!), which are then stir-fried with garlic and ginger. The sauce is basic, made with only a few simple pantry ingredients, but the flavour pay-off is incredible. This meal is all in the prep. A few simple steps will have you set up for fast, efficient and delicious cooking!
What vegetables can I add to pork belly fried rice?
Try adding frozen peas or corn, diced carrots, bean sprouts, shredded cabbage, green beans, snow peas (mangetout), mushrooms or capsicum (bell pepper).
Do I need a wok to make fried rice?
No! Woks are great as they give you a large surface area to cook stir-fries. It stops ingredients from “steaming” and means they get perfectly golden and crisp. However, a thick, heavy, wide-based pan on the highest heat setting works just as well, or ideally a good-quality cast-iron pan. I use the Staub Chistera for most of my cooking. 5 from 1 review Note 2 – Cooked, cold rice from the day before is best for making fried rice, as it allows for the rice to withstand the second round of cooking (no one wants mushy fried rice!). If using freshly cooked rice, which I often do so that I can safely pack away leftovers (see notes below), gently stir through the cooked rice in the last step of the recipe (to combine the ingredients).
MAKE AHEAD
Pork Belly Fried Rice is a great recipe to make ahead of time, ready for when you need it. I prefer using freshly cooked rice (see the recipe notes for how) so that the rice can be safely refrigerated. Store in an airtight container and refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating.
LEFTOVERS
If using day-old, cold rice, Pork Belly Fried Rice is best made and eaten immediately. If using freshly cooked rice, refrigerate the fried rice for up to 2 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating.
