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Close up of BBQ pork fried rice

Chinese BBQ Pork Fried Rice (Char Siu Pork Fried Rice)

Quick and easy, flavour-packed Chinese BBQ pork fried rice (char siu pork fried rice) done in under 20 minutes, the perfect solution to leftover rice and char siu pork!
5 from 6 votes
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Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 3 - 4 people
Calories: 576kcal

Ingredients

  • 3 cups leftover rice ~450g/1lb (note 1)
  • 1 cup Chinese BBQ pork (char siu pork) finely diced, ~150g/5oz
  • 2 eggs whisked
  • 1 carrot finely diced
  • ½ cup coriander (cilantro), finely chopped, roughly separate stems from leaves
  • 2 spring onions (scallions), finely sliced, roughly separate white and green parts
  • 2 cloves garlic minced
  • tablespoon oil neutral-tasting or olive oil (note 2)

Seasoning

  • 1 tablespoon soy sauce
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper or black pepper

Instructions

  • Preheat a wok or large frying pan over high heat then add 1 tablespoon of oil. Swirl the oil all over the wok then pour in whisked eggs. Stir fry the eggs and remove and set aside as soon as it's just cooked. About 30 seconds (note 3).
  • In the same wok, add the remaining oil, garlic, the white part of spring onions, the stem part of coriander and carrots. Stir fry for ~2 minutes over medium heat until aromatic and carrots soften slightly.
  • Add BBQ pork and stir fry over high heat for ~1.5 minutes until pork begins to caramelise and smells amazing.
  • Add rice and stir fry for ~2 minutes over high heat. Use the back of the spatula to flatten clumps of rice to separate them. Constantly stir fry to ensure each grain of rice gets direct heat from the wok (important! - see note 4)
  • Add seasoning ingredients and stir fry for ~10 seconds, then scrambled eggs. Break up the eggs into small pieces with the spatula, roughly the size of the pork and carrots.
  • Add green parts of spring onions and coriander, stir fry for ~20 seconds then serve. Taste and adjust for seasoning if desired.

Video

Notes

1. Leftover rice - for best results, use leftover rice or overnight rice. Leftover rice is firmer and drier than freshly cooked rice. This makes it perfect for stir-frying (and avoid soggy fried rice!). Plus, it's a fantastic way to use up rice cooked 2 or even 3 days ago that's been sitting in the fridge and almost forgotten!
2. Oil - opt for neutral-tasting oils such as sunflower, canola, vegetable or grapeseed oil to place focus on the other ingredients. Substitutes: peanut oil for a subtle nutty flavour or, although unconventional, olive oil if you don't mind its subtle flavours. I personally love cooking Chinese foods with extra-virgin olive oil as it's healthier.
3. Avoid overcooking eggs. Overcooked eggs toughen up and tend to taste a little rubbery. To ensure your eggs in this char siu pork fried rice is light, moist and fluffy, take it out as soon as it's cooked and only add it back into the wok just before serving.
4. Get direct heat onto each and every grain of rice. This is the ultimate trick to making the best fried rice possible! Let the rice toast a little through direct heat from the wok. This will improve the overall texture and flavour of the fried rice.
To feed a crowd - cook in batches. The trick is to not overcrowd the wok with too much stuff. This will ensure each grain of rice gets the attention it needs: direct heat that's super hot. The good news? This BBQ pork fried rice only takes about 8 minutes of cooking time so you can easily make 2 or even 3 batches quickly.
Leftovers. Store in airtight containers in the fridge for up to 4 days.
Reheat. Add a tiny splash of water to the fried rice to add some moisture back in and heat up either on the stovetop or in the microwave.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 576kcal | Carbohydrates: 76g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 159mg | Potassium: 548mg | Fiber: 1g | Sugar: 1g | Iron: 5mg