Ginger-Scallion Stir-Fried Rice with Crispy Pork Belly

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory stir-fried rice dish enhanced with aromatic ginger and scallions, topped with golden crispy pork belly for a satisfying brunch or lunch. This chinese ready in about 40 minutes pairs day-old cooked jasmine rice, pork belly (skin on), fresh ginger (julienned) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Chinese cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Score the skin side of 1 lb pork belly with a sharp knife in a crosshatch pattern. Place pork belly skin-side down in a cold non-stick skillet over medium heat. Cook for 15-20 minutes until the skin crisps and turns golden brown, turning occasionally to render fat. Remove pork belly and drain on paper towels. Once cooled, dice into 1/2-inch cubes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and 2 tbsp julienned fresh ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 4 cups day-old cooked jasmine rice, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until heated through and rice grains start to separate.
  4. Step 4: Stir in the diced pork belly, 2 tbsp soy sauce, 1 tbsp sesame oil, and 1/4 tsp white pepper. Toss well to combine and heat for another 2 minutes.
  5. Step 5: Remove from heat and fold in 1/2 cup thinly sliced scallions. Adjust salt to taste.
  6. Step 6: Serve immediately while warm, enjoying the contrast of crispy pork with the fragrant ginger-scallion rice.

Frequently asked questions

How long does Ginger-Scallion Stir-Fried Rice with Crispy Pork Belly take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Scallion Stir-Fried Rice with Crispy Pork Belly?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep day-old cooked jasmine rice from drying out.

Can I substitute ingredients in Ginger-Scallion Stir-Fried Rice with Crispy Pork Belly?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Scallion Stir-Fried Rice with Crispy Pork Belly for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginger-Scallion Stir-Fried Rice with Crispy Pork Belly?

Chinese chinese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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