Stir-Fried Rice with Crispy Pork and Scallions

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A flavorful stir-fried rice dish featuring crispy pork belly pieces and fresh scallions, perfectly balanced with soy and sesame notes. This Chinese-inspired rice and grain recipe, ready in about 25 minutes, pairs cooked jasmine rice, pork belly, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Serves 4 Chinese cuisine 450 cal/serving

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Ingredients

3 cups cooked jasmine rice
8 oz, sliced into 1/2-inch pieces pork belly
4 stalks, thinly sliced scallions
2 tbsp soy sauce
1 tbsp sesame oil
3, minced garlic cloves
2 tbsp vegetable oil
1/4 tsp white pepper
2, beaten eggs
to taste salt

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 8 oz sliced pork belly and cook, stirring often, for 5-7 minutes until the edges are crispy and golden brown.
Step 2: Push the pork to the side and pour 2 beaten eggs into the wok, scrambling gently for 1-2 minutes until just set but still moist.
Step 3: Add 3 minced garlic cloves and 4 sliced scallions to the wok, stirring for 30 seconds until fragrant.
Step 4: Add 3 cups cooked jasmine rice and 2 tbsp soy sauce to the wok, stirring vigorously for 3-4 minutes until the rice is heated through and well coated with sauce.
Step 5: Drizzle 1 tbsp sesame oil and sprinkle 1/4 tsp white pepper over the rice, tossing to combine evenly. Taste and adjust salt as needed before serving hot.