The best Pork Fried rice I’ve ever had! Made with day-old rice, thinly sliced pork belly, vegetables, and a special sauce. This is your favorite all-in-one meal made easy and delicious!
Why I love this recipe
- This recipe uses a special sauce that makes the fried rice savory and packed with umami flavor. Bland fried rice? This is not one of those!
- The thinly sliced pork belly, usually sold in packs and labeled as sukiyaki/shabu-shabu cut, is slowly seared and the rice cooked in the rendered fat. Delicious!
- This fried rice is completely customizable–add your favorite vegetables or completely omit it for picky eaters like my toddlers.
Fried rice Ingredients
- Special Sauce – oyster sauce, liquid seasoning, soy sauce, sugar and bouillon (dissolved in hot water) is all you need to make the best flavor-packed fried rice.
- Day-old Rice – I use Jasmin rice and brown rice alternatively.
- Onion and garlic – who can live without these two?
- Green onions (scallions) – part of vegetables and I also love using this as a topping.
- Frozen mixed vegetables – fast, convenient and no chopping needed. Total time saver! You can also use broccoli, cauliflower, pakchoi, and even lettuce! Cut into pieces then blanch in hot water before stir-frying with the meat for a softer texture.
- Eggs – make any fried rice dish an all-in-one meal.
- Pork – thinly cut pork belly labeled as sukiyaki or shabu-shabu cut in most Asian grocery stores. You can also substitute with ground pork with fat, bacon, and ham.
How I enjoy my fried rice
I love having my fried rice with a bit of chili oil and pickled green chili. The contrasting flavors and spice just make me want to eat more and more!
And my favorite toppings are sunny side egg (yep! more egg!), Chinese sausage and of course lots of green onions. It’s just how I enjoy my fried rice.
How about you? What are your favorite fried rice toppings? Share in the comment section below.
More MUST try recipes!
- Quick and Easy Korean Beef Bulgogi
- Sweet and Sour Chicken with Pineapple
- Sweet and Spicy Beef Tapa
- Chorizo Pudpud (Bacolod Skinless Longganisa)
- Brown Fried Rice with Chinese Sausage
- Easy Chicken and Mushroom Salpicao
Watch the video on how to make it!
- 2 tbsp oil
- 250 grams / 1/2 lbs thinly sliced pork belly (sukiyaki or shabu-shabu cut)
- 1 small onion (finely sliced)
- 2 cloves garlic (finely chopped)
- 4 cups day-old rice (packed)
- 3 eggs (beaten)
- 1 cup frozen mixed vegetables (blanched in hot water)
- 1/2 cup green onions (finely chopped)
- salt and pepper (to taste)
- Combine bouillon and hot water in a small bowl. Stir until completely dissolve. Add the rest of the sauce ingredients. Whisk until sugar is dissolved. Set aside.
- Slice pork into small pieces then place in a bowl. Add 2 teaspoons of the sauce, stir to coat. Meanwhile, chop the onions, and garlic; beat the eggs in a bowl and blanch the vegetables in hot water.
- Heat 1 tbsp of oil in a pan. Add pork. Cook until the fat has rendered, a bit browned. Add onions and garlic. Stir and continue cooking for 1 minute. Make a space in the center. Add more oil if needed. Pour the beaten egg, stir a bit then let it set for a few seconds before combining with the pork.
- Add rice, stir to break the lumps. Pour the sauce and mixed vegetables. Stir everything together and cook for 2-3 minutes. Add green onions, stir to combine. Taste and season with salt and pepper as necessary. Remove from heat. Serve and enjoy!
Recipe Notes and Tips:
- Day-old Rice - you can use Jasmin rice and brown rice alternatively. Cooked nice and fluffy, grains separated is best for fried rice.
- Vegetables - You can also use broccoli, cauliflower or pakchoi! Cut into pieces then blanch in hot water before stir-frying with the meat for a softer texture.
- Pork - thinly cut pork belly labeled as sukiyaki or shabu-shabu cut in most Asian grocery stores. You can also substitute with ground pork with fat, bacon, and ham
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