Char Siu Pork Fried Rice

Side Dish

Char Siu Pork Fried Rice

Cold rice, diced char siu and scrambled egg get a quick wok toss with Shaoxing wine and oyster sauce.

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Yield
3 servings
Cuisine
Chinese-inspired

Serving ideas

Serve hot with steamed or stir-fried greens.

Ingredients

See the ingredient checklist
  • 3 cups cooked long-grain white rice, preferably chilled
  • 6 oz char siu roast pork, diced
  • 3 large eggs, beaten
  • 3/8 large yellow onion, diced
  • 4 1/2 tbsp frozen peas and carrots, thawed
  • 1 1/2 tbsp Shaoxing rice wine, optional
  • 3 tbsp light soy sauce
  • 1 1/2 tbsp oyster sauce
  • 1 1/2 tsp sesame oil, optional
  • 1 1/2 scallions, thinly sliced, optional
  • neutral oil, as needed

Before you cook

Have the ingredients chopped and the sauces measured before heating the wok.

How to make Char Siu Pork Fried Rice

  1. Break up the cold rice so the grains are loose. Heat about a tablespoon of neutral oil in a wok or large skillet over medium-high.

  2. Stir-fry the pork briefly, then add the onion, peas and carrots. Move them aside and scramble the egg in the open side with a little more oil.

  3. Add the rice and toss everything together. Pour the wine around the edge and stir briefly, then add the soy sauce and oyster sauce. Toss until evenly seasoned.

  4. Finish with sesame oil and scallions if using.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Char Siu Pork Fried Rice

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Cold rice, diced char siu and scrambled egg get a quick wok toss with Shaoxing wine and oyster sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Course: Side Dish
Cuisine: Chinese-inspired
Ingredients Instructions Notes

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Ingredients
  

  •  
    3 cups cooked long-grain white rice preferably chilled
  •  
    6 oz char siu roast pork diced
  • 3 large eggs beaten
  •  
    ⅜ large yellow onion diced
  •  
    4 ½ tbsp frozen peas and carrots thawed
  •  
    1 ½ tbsp Shaoxing rice wine optional
  •  
    3 tbsp light soy sauce
  •  
    1 ½ tbsp oyster sauce
  • 1 ½ tsp sesame oil optional
  • 1 ½ scallions thinly sliced, optional
  •  
    neutral oil as needed

Instructions
 

  1. Break up the cold rice so the grains are loose. Heat about a tablespoon of neutral oil in a wok or large skillet over medium-high.
  2. Stir-fry the pork briefly, then add the onion, peas and carrots. Move them aside and scramble the egg in the open side with a little more oil.
  3. Add the rice and toss everything together. Pour the wine around the edge and stir briefly, then add the soy sauce and oyster sauce. Toss until evenly seasoned.
  4. Finish with sesame oil and scallions if using.

Notes

Have the ingredients chopped and the sauces measured before heating the wok.
Adapted from Two Plaid Aprons.

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