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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Build
Add diced char siu, toss 1 minute over high heat until heated through and combined with rice.
Glaze
Pour in hoisin-soy mixture, toss 1 minute over high heat until evenly coated and glossy. Rice should shimmer and smell fragrant.
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.