This Smoky Pork Belly Fried Rice is perfect for a quick weeknight meal! Packed with delicious ingredients like spicy kimchi and tender pork belly, this dish is sure to please. With the help of your flat-top griddle, it’s easy to get the perfect texture on this flavorful rice.

Why use a flat-top griddle to make fried rice?

A flat-top griddle is the perfect cooking surface for fried rice. Not only can you assemble multiple parts of the dish at once, but griddles are great for searing and sautéing. You’ll get that perfect caramelization on your proteins and which increases the overall flavor of the dish.

What is Kimchi?

Kimchi is a traditional Korean fermented vegetable dish. It is made from ingredients like Napa cabbage, radishes, garlic, ginger, Korean red pepper flakes (Gochugaru), fish sauce or soy sauce, and sometimes sugar. The vegetables are coated with a flavorful paste and then left to ferment.

Kimchi is known for its spicy, sour, and umami-rich flavors and is a staple in Korean cuisine. It is often served as a side dish or used as an ingredient in recipes like pork belly fried rice.

Recipe ingredients

• 1 pound raw pork belly
• Soy sauce or Tamari (for gluten-free option)
• Rice wine vinegar
• Gochujang paste (a smoky Korean seasoning paste)
• Brown sugar
• Sesame oil
• Ginger powder
• Jasmine rice (precooked and cooled in the refrigerator)
• Kimchi
• Vegetable oil
• Yellow onion
• Garlic
• Gochugaru (or pepper flakes)
• Green onions
• 4 large eggs
• Sesame seeds

Making fried rice on a flat-top griddle

This fried rice has 3 steps. First is the pork belly marinating/cooking process. Second, is assembling the fried rice, and the final step is making the fried eggs.

• Combine all of the pork belly marinade ingredients in a large bowl.
• Add the cubed pork belly, coat pieces well, cover, and let it marinate in the fridge for 30-45 minutes.
• Preheat your flat-top grill to medium-high heat.
• Next, add 1 1 /2 tablespoons of vegetable oil and spread it with a spatula. Once you see a light wisp of smoke, it’s ready.
• Cook the marinated pork belly pieces for 2-3 minutes per side and have crisped edges. Place the pieces into a clean bowl and set aside.
• Heat 1 1/2 tablespoons of oil on the griddle.
• Cook the onions for 2-3 minutes until they take on a shiny appearance. Add the minced garlic, and cook for 15-20 seconds.
• Add kimchi and cook for 2 minutes or until it softens a bit.
• Add the rice and stir-fry for 2-3 minutes.
• Stir in soy sauce, sesame oil, and red pepper flakes.
• Add the chopped green onions and pork belly to the rice mixture. Cook for a few more minutes, taste, and season with salt and pepper.
• Place fried rice into a serving dish, loosely tent with foil, and set aside.
• Heat 1 1/2 tablespoons vegetable oil.
• Crack the eggs onto the griddle, keeping the yolks intact. Season with a pinch of salt.
• Cook the eggs for 2-3 minutes or over easy to medium doneness.
• Divide the kimchi fried rice into four equal portions.
• Top each portion with a fried egg, garnish with sesame seeds, and serve.

How long does pork belly fried rice last in the fridge?

Smoky pork belly fried rice should last in the refrigerator for 3-4 days. After that time, the quality and flavor of the fried rice may begin to degrade, so it’s best to consume it within that time frame for the best taste and texture. If you’re unsure about its freshness or if it exhibits any signs of spoilage, it’s best to discard it.

What is a good substitute for pork belly in fried rice?

The beauty of this smoky pork belly fried rice is that you can use any protein like chicken, shrimp, beef steak, venison, pork tenderloin, or meat replacements like tofu or tempeh. This dish works great with leftover smoked brisket or pulled pork! Remember that the cooking time and seasonings may need some adjusting, as different proteins like shrimp require less cooking time. 

More recipes to try!

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Smoky Pork Belly Fried Rice

Packed with delicious ingredients like spicy kimchi and succulent pork belly, this dish will satisfy your taste buds. With the help of your flat-top griddle, it’s easy to get that perfect texture on this flavorful rice.

Course Main Course

Cuisine Korean

Keyword Blackstone recipes, pork belly fried rice

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 47 minutes minutes

Servings 4

Calories 987kcal

Ingredients

• Pork Belly and Marinade:
• 1 pound pork belly cut into small cubes
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice wine vinegar
• 1 tablespoon gochujang paste
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon ginger powder
• For the Fried Rice:
• 3 cups cold cooked jasmine rice
• 1 cup kimchi chopped
• Vegetable oil
• 1 small yellow onion chopped
• 2 cloves garlic minced
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1/2 teaspoon gochugaru or pepper flakes
• 2 green onions chopped
• Salt and pepper white pepper preferred
• 4 large eggs
• Sesame seeds

Instructions

• Heat 1 1/2 tablespoons of oil on the griddle.
• Cook the onions for 2-3 minutes until they take on a shiny appearance. Careful not to get them too browned. Add the minced garlic, and cook for 15-20 seconds.
• Add kimchi and cook for 2 minutes or until it softens a bit.
• Next, add the rice and stir-fry for 2-3 minutes until well heated.
• Stir in soy sauce, sesame oil, and gochugaru (red pepper flakes).
• Add the chopped green onions and cooked pork belly to the rice mixture. Cook for a few more minutes, taste, and season with salt and pepper as needed.
• Place fried rice into a serving dish, loosely tent with foil, and set aside.
• Wipe the grill clean following the manufacturer’s recommendations.
• Heat 1 1/2 tablespoon vegetable oil.
• Crack the eggs onto the griddle, keeping the yolks intact. Season with a pinch of salt.
• Cook the eggs for 2-3 minutes or over easy to medium doneness.
• Divide the kimchi fried rice into four equal portions. Top each portion with a fried egg. Garnish with sesame seeds, and serve.
• Store leftover fried rice in an airtight container in the fridge for 3 days. Reheat in the microwave or on the stovetop in a skillet.

Nutrition

Calories: 987kcal | Carbohydrates: 90g | Protein: 28g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 31g | Trans Fat: 0.02g | Cholesterol: 245mg | Sodium: 665mg | Potassium: 639mg | Fiber: 3g | Sugar: 8g | Vitamin A: 419IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 4mg

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