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High Calorie Rice Dinner: Crispy Pork Belly Fried Rice Recipe

Name: High Calorie Rice Dinner: Crispy Pork Belly Fried Rice Recipe
Total time: 30 min
Yield: 350 g
Ingredients: pork belly 16 oz; cooked rice 4 cups; egg 2 pieces; scallion 4 pieces; carrot 1 cup; frozen peas 1 cup; soy sauce 3 tbsp; oyster sauce 2 tbsp; sesame oil 1 tsp; vegetable oil 3 tbsp; black pepper 0.5 tsp

Chunks of crispy pork belly tossed through hot fried rice — this is the high calorie rice dinner you make when leftovers meet a screaming-hot wok.

Cook 30 min Difficulty NORMAL 850 kcal

#mediterranean

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Ingredients

Main ingredients

pork belly 16 oz
cooked rice 4 cups
egg 2 pieces
scallion 4 pieces
carrot 1 cup
frozen peas 1 cup

Seasonings/Sauce

soy sauce 3 tbsp
oyster sauce 2 tbsp
sesame oil 1 tsp
vegetable oil 3 tbsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 75 g 35%

Protein 20 g 9%

Fat 50 g 56%

Serving size 350g

Cooking steps

1

Slice pork belly into bite-size chunks. Heat a wok over medium-high, add 1 tbsp vegetable oil, and cook pork belly until fat renders and edges turn deep golden brown, about 7 minutes. Remove pork and drain excess fat.
2

Crank the heat to high. In the pork belly fat, add carrots and peas, stirring vigorously for 1 minute to soften but keep color bright.
3

Push veggies aside, add remaining oil, then pour in beaten eggs. Stir rapidly until just set, then fold into veggies.
4

Add rice (should be cold/day-old for best texture). Stir-fry rice, breaking up, until warmed through and lightly toasted, about 3 minutes. Maintain high heat for proper rice separation.
5

Return crispy pork belly to the wok. Add soy sauce, oyster sauce, sesame oil, and black pepper. Toss everything for 1 minute, ensuring each grain is coated and pork stays crisp. Finish by folding in sliced scallions; serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The standout ingredient here is pork belly. Its rendered fat, crisp texture, and intense flavor are central to the identity of this fried rice. The combination with day-old rice and savory sauces creates the rich, satisfying taste you expect from a high-calorie dinner.

Q. How do I ensure the pork belly stays crispy in the fried rice?

To guarantee crispiness, cook the pork belly separately over medium-high heat to render fat and achieve a deep golden crust before adding it back to the rice. At the final toss, keep the wok blazing hot and toss quickly, which helps maintain crunch while integrating flavor.

Q. What’s the secret to perfect texture in fried rice and avoiding soggy grains?

Always use cold, day-old rice, which is drier and less prone to clumping. Stir-frying over high heat and breaking up the rice helps achieve separation and light toasting, preventing mushy results. Mixing well at the end ensures the rice absorbs sauce without losing texture.

Q. How many calories and what are the major macronutrient ratios per serving?

Each 350g serving of this pork belly fried rice contains approximately 850 kcal, with a macronutrient breakdown of 75g carbohydrates (35%), 20g protein (9%), and 50g fat (56%). This high fat and moderate carb ratio fits the energy-dense dinner profile.

Q. Which seasoning gives the dish its characteristic flavor depth?

Soy sauce and oyster sauce combined supply umami and savory depth, while sesame oil delivers aromatic finish. Using black pepper adds subtle heat—together, these seasonings balance and enhance the rich pork and rice base.

High Calorie Rice Dinner: Crispy Pork Belly Fried Rice Recipe

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