Garlic Pork Belly Fried Rice
Garlic Pork Belly Fried Rice combines rendered crispy pork belly with fragrant garlic and day-old rice in a savory soy-based sauce, delivering restaurant-quality results in under 30 minutes.
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Garlic Pork Belly Fried Rice combines rendered crispy pork belly with fragrant garlic and day-old rice in a savory soy-based sauce, delivering restaurant-quality results in under 30 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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Finely mince the garlic. Thinly slice the scallions, keeping the white and green parts separate.
In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Mix thoroughly to create the sauce.
Place the cubed pork belly in a dry wok or large pan over medium-high heat.
Cook for about 5 minutes, stirring occasionally, until the fat has rendered and the pork is crispy. Remove the pork from the pan, leaving the rendered fat behind.
In the same pan with the rendered pork fat, add the minced garlic and scallion whites. Sauté for about 30 seconds until fragrant.
Return the crispy pork belly to the pan, followed by the day-old cooked rice.
Pour the prepared sauce over the rice and toss everything together until the rice is evenly coated and heated through.
Add the sliced scallion greens and give it one final toss to combine.
Transfer the fried rice to a serving bowl. Optionally, garnish with crispy fried onions and more scallion greens before serving.
Store cooled fried rice in an airtight container in the refrigerator for up to 3 days; reheat in a wok or skillet over medium-high heat until warmed through.
Day-old refrigerated rice works best because it's drier and won't clump. Fresh warm rice will steam and become mushy. If using fresh, spread it on a plate to cool completely first, then refrigerate for at least 2 hours.
Render the pork belly over medium heat for 8–10 minutes, stirring occasionally, until the edges are golden-brown and fat is mostly released. The pieces should have some chew but crisp exteriors.
Cut into 1/2-inch cubes so they cook evenly and render their fat fully while staying tender inside. Smaller pieces risk drying out; larger ones won't crisp properly.
Yes. Cook and cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a wok or skillet over medium-high heat, breaking apart any clumps, until warmed through.
Use 1 tbsp hoisin sauce or an extra 1/2 tbsp each of light and dark soy sauce for a deeper umami flavor without the same body.
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