Pork Belly Fried Rice


40 mins


4-6 servings
“This is a dish I learned back in China when I was opening Sesame Restaurant in Hong Kong. It was executed to such perfection that just knowing the ingredients and at what time to cook them made this such an easy dish to master. I have since made this dish for my “Dekoi” dinners and they never seem to disappoint.”


5 cups  Jasmine rice, cooked

½ Tbsp  Sesame oil

2 Tbsp   Vegetable oil

2 Tbsp  Red chili flakes

1 ea  White onion, julienne

6 ea   Eggs, beaten

2 Tbsp  Garlic cloves, minced

1 Tbsp  Ginger, minced

1 ea  Pepper, red bell

2 ea  Thai chili, fresno or serrano pepper, sliced/minced

2 ea  Green onions, thin sliced, plus more for garnish

3 Tbsp  Shaoxing wine or dry sherry

1/2 Tbsp  Fish sauce

1-2 Tbsp  Soy sauce

1 tsp  Sugar

3-4 oz  Shitake mushrooms

¾ cup  Peas, fresh or frozen

8 oz  Pork belly, cooked

2 cups  Brown sugar

1 cup  Bean sprouts

1 ea  Carrots, shaved or julienne

1 ea  Broccoli, spears

1 Tbsp  Sesame seeds, white or black or mixed

1 Tbsp  Chili oil


  1. Preheat your oven to 300°
  2. Season the pork belly with salt, pepper and brown sugar. Wrap in foil and place in a 300° oven for about 1 ½ hours or until tender (check by poking with a fork or cake tester)
  3. In a non-stick pan, cook the eggs until s a soft scramble. Set aside.
  4. Once the pork belly has cooled down, slice into desired pieces (descent chunks).
  5. Heat in a wok or large skillet, heat vegetable and sesame oil. When it begins to smoke, add the pork belly and crisp up until golden brown on all sides. Remove from pan and reserve.
  6. While pan is still hot, add the ginger, green onions, white onions, garlic, red chili flakes, mushrooms, broccoli and peppers. Stir until translucent then add the rice.  Stir constantly on high heat to crisp the rice.
  7. Add the Shaoxing wine, fish sauce, soy sauce and sugar and stir to combine flavors.
  8. Once the rice has absorbed all the ingredients, add peas, carrots, pork belly, bean sprouts and scrambled eggs. Season with salt and pepper or more soy sauce if needed.
  9. Finish the dish with sesame seeds and chili oil.

Chef's Tips

Using day-old rice is KEY to this recipe. Leftover rice is the best because it has had time to dry out and absorb all the flavors you are putting into this recipe. If you try and use rice that has been cooked the day of, it will be very mushy so make sure to cook you rice in advance and dry it out. Also, continuously stirring the rice after adding the liquid is key to making sure nothing sticks to the bottom of the pan.

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