This Fried Rice Recipe May Be Your New Favorite Fried Rice! Plus a NEW Ingredient!

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while maintaining flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium option for less sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

cooked rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Brown rice is a more affordable whole grain.

Prepare smoked pork belly by removing the skin and seasoning with salt, pepper, garlic, and seasoned salt.

Smoke the pork belly at 250°F for several hours until tender.

Refrigerate the smoked pork belly overnight and let it come to room temperature before using.

Dice the smoked pork belly into small pieces, about three good slices.

Heat a large skillet over low heat and add the diced pork belly to crisp it up, rendering the fat.

Cook the pork belly until it reaches a golden color and has rendered enough fat for frying the rice.

Add butter to the skillet with the rendered pork fat to enhance flavor.

Add minced garlic to the skillet and sauté until fragrant, being careful not to brown it too much.

Push the garlic to the side and crack eggs into the skillet, scrambling them until fully cooked.

Incorporate the scrambled eggs with the garlic and pork belly in the skillet.

Add cooked rice to the skillet, breaking up any clumps with a spatula.

Pour in soy sauce, oyster sauce, mirin, and sesame oil over the rice, stirring to combine everything evenly.

Add chopped green onions and bamboo shoots to the rice mixture, stirring to combine.

Taste and adjust seasoning with salt and pepper as needed, considering the seasoning from the pork belly.

Cook for an additional few minutes until everything is heated through and well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens