Chinese · Lunch
Cantonese BBQ Pork Fried Rice
Char Siu Fried Rice
Day-old jasmine rice wok-tossed with sticky char siu pork, egg, spring onion, and a hoisin-soy glaze, a Cantonese BBQ rice shop staple.
$
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
612Calories
28gProtein
24gFat
68gCarbs
5gSugar
1gFiber
845mgSodium
186mgChol
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Instructions
1
Prep
Dice char siu pork into 1cm pieces. Beat 4 large eggs. Finely slice 4 scallion stalks, separating white and green parts. Mince 2 garlic cloves. Whisk together 2 tbsp hoisin, 3 tbsp light soy, 1 tsp dark soy, 1 tsp sesame oil, and 0.5 tsp white pepper.
2
Saute
Heat 4 tbsp neutral oil in a large wok or 12-inch skillet over high heat until smoking. Add beaten eggs, scramble 20–30 seconds until just set, push to the side. Add white scallion and garlic, toss 20 seconds until fragrant.
3
Fry
Add cold jasmine rice, spread and press down firmly. Leave untouched 1–1.5 minutes to develop a light crust. Toss vigorously 2–3 minutes over high heat until each grain separates.
4
Build
Add diced char siu, toss 1 minute over high heat until heated through and combined with rice.
5
Glaze
Pour in hoisin-soy mixture, toss 1 minute over high heat until evenly coated and glossy. Rice should shimmer and smell fragrant.
6
Plate
Scatter green scallion over the top and serve immediately while steaming.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) cooked jasmine rice
- 200g (7.1 oz) char siu pork
- 4 large eggs
- 4 scallions
- 2 garlic cloves
- 2 tbsp hoisin sauce
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 0.5 tsp white pepper
- 4 tbsp neutral oil