Char Siu Fried Rice is another classic takeout dish from my childhood. My family used to always order it when we went to takeout. Ever since I learned how to make char siu at home, I have been making this fried rice with the leftovers. It is very tasty and filling with the chopped up char siu and you can have it ready in only 20 minutes.
Can't get enough of Fried Rice? Try my Spam Fried Rice and Shrimp Fried Rice next!
๐ฅก About This Recipe
If I am being honest, fried rice is not my favorite meal. However, it is one that I make very often. The reason being that it is very fast to make and it is a great way to use up leftovers from the fridge.
The recipe I am sharing today is one I learned from a family friend who used to work in a Chinese BBQ restaurant. He said the secret is to use day-old rice and add a little bit of sugar to the sauce, which supposedly makes the char siu taste better.
If you do not have day-old rice, that is okay too. I have made this a bunch of times with freshly cooked rice, and it turns out fine. But if your wok is not well-seasoned, the fresh rice may stick a bit more.
๐ง Ingredients
- Char Siu Pork: You can buy this freshly roasted at the Chinese market, but today, I am using my own homemade char siu.
- Rice: I always use jasmine rice for my fried rice.
- Eggs: We will be using three large eggs today.
- Vegetables: Onions and a frozen medley of peas, carrots, and corn.
- Seasonings: Light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, toasted sesame oil, and salt.
๐ Tips For This Recipe
- Have all your ingredients prepped and ready to go. Like all fried rice dishes, this comes together extremely quickly once you start cooking. You will not have any time to chop veggies or search for ingredients between steps, so make sure everything is prepared beforehand.
- Cook on high heat! I don't always recommend high heat because it tends to burn ingredients, but it is absolutely necessary for fried rice. The sheer volume of ingredients means you need more energy to heat everything up. Plus, high heat gives it a smoky "wok hei" flavor like the restaurants.
- Use a fish spatula for stir-frying. I LOVE my fish spatula for making fried rice. Its sharp edge makes it super easy to flip and toss ingredients. Sometimes, my rice will stick to the wok, but my fish spatula makes it super easy to remove.
๐ช Instructions
STEP 1: In a small bowl, combine the oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, and white pepper. Set aside.
STEP 2: Heat a wok over high heat until it is lightly smoking. Add 2 tablespoons of oil and swirl it around the wok. Add the eggs and scramble for 1 minute or until the eggs are just set. It is okay if some parts are running. Remove to a plate and set aside.
STEP 3: Add 3 tablespoons of oil to the wok. Let it heat up again, then add onions and stir-fry for 2 minutes until they are translucent.
STEP 4: Add the frozen vegetables and char siu pork, and cook for another 2 minutes until everything is warm. You can hover the back of your hand over the ingredients to check if they are warm.
STEP 5: Add the cooked rice and stir fry for 6-7 minutes, breaking up the rice into individual grains as you go.
STEP 6: Drizzle in the sauce mixture and cook for another minute until the rice is evenly coated.
STEP 7: Turn off the heat, add scrambled eggs, and drizzle with toasted sesame oil. Mix well and transfer to a serving dish. Enjoy!
๐ Recipe
Char Siu Fried Rice
Ingredients
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- ยผ teaspoon coarse kosher salt
- โ teaspoon ground white pepper
Fried rice
- 5 tablespoons neutral oil (divided)
- 3 large eggs (beaten)
- 1 medium onion (chopped)
- 1 ยฝ cups frozen mixed vegetables
- 2 cups char siu (Chinese bbq pork) (chopped into ยฝ-inch thick pieces)
- 5 cups cooked rice
- 1 teaspoon toasted sesame oil
Instructions
- In a small bowl, combine all sauce ingredients and set aside.
- Heat a wok over high heat until it is lightly smoking. Add 2 tablespoons of oil and swirl it around the wok. Add the eggs and scramble for 1 minute or until the eggs are just set. It is okay if some parts are running. Remove to a plate and set aside.
- Add 3 tablespoons of oil to the wok. Let it heat up again, then add onions and stir-fry for 2 minutes until they are translucent. Add the frozen vegetables and char siu pork, and cook for another 2 minutes until everything is warm. You can hover the back of your hand over the ingredients to check if they are warm.
- Add the cooked rice and stir fry for 6-7 minutes, breaking up the rice into individual grains as you go.
- Drizzle in the sauce mixture and cook for another minute until the rice is evenly coated.
- Turn off the heat, add scrambled eggs, and drizzle with toasted sesame oil. Mix well and transfer to a serving dish. Enjoy!
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