Char Siu (Chinese BBQ Pork) Fried Rice

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Char siu fried rice is a must when you order Chinese take-out in America. The savory and sweetness of the pork goes perfectly with the saltiness of the rice. I am using the same ingredients and recipe that my parents used at their Chinese-American restaurant. Unfortunately, I don’t have a wok and a large fire at home so the rice is missing some wok-hei. To combat this, I cooked the rice in high heat in a cast-iron to get some smoky flavor.

The rice is so simple and easy to put together. Having leftover rice is the key to good fried rice, so make sure you make extra rice the night before 😉 Hope you enjoy this super easy, yet comforting meal!

What if I don’t have char siu?

I am using leftover char siu that I made a few days ago. The recipe is from my family’s cookbook that you can shop here. You can also buy char siu at your nearest Chinese grocery store (like 99 ranch). However, if you don’t have char siu at home or you don’t eat pork, you can sub with your favorite protein. I recommend using chicken or shrimp instead of char siu. Cut the chicken or shrimp in smaller pieces. Next, marinate with some salt, white pepper, sugar, & chicken bouillon. Fry the protein in some oil and set aside when cooked. Follow the fried rice instructions and add the protein when it says cha siu 😉

INGREDIENTS YOU NEED FOR YOUR CHAR SIU FRIED RICE:

• 2 tbs avocado oil or any high temp cooking oil
• 2 cups rice (day old rice works best)
• 2 eggs, beaten (with a pinch of salt)
• ¼ cup bbq pork (or your favorite protein), diced
• half green onion, sliced (white part for fried rice and green part for garnish)
• ¼ cup carrots and peas
• ½ teaspoon salt
• 1 tbs soy sauce (for color)
• pinch of MSG (optional)
• pinch of chicken bouillon (optional)

STEPS TO MAKE THE CHAR SIU FRIED RICE:

1. Beat your eggs with a pinch of salt. Set aside.
2. Prepare ingredients before making fried rice because the rice takes less than 5 minutes to cook. Dice up your char siu (bbq pork) and set aside. Slice half of the green onions (white part only) and set aside. Set aside ¼ cup peas and carrots.
3. Heat up your wok or pan on high heat. Once you see smoke coming from the pan, add 2 tablespoons oil.
4. Add your beaten eggs and separate quickly. Then, add char siu (bbq pork).
5. After the one minute mark, add your white rice. Start breaking up the chunks of rice. Continue to stir often to avoid burning the ingredients since you are cooking at high heat.
6. Then, add carrots, peas, ½ teaspoon salt, MSG (optional), and chicken bouillon (optional). Mix together often.
7. Once the rice is heated up and hot, finish with soy sauce for color! Mix together and add sliced green onions if you wish. The fried rice should take no longer than 5 minutes. Hope you enjoy!

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Try some of my favorite dishes from my parent’s Chinese restaurant:

• chicken chow mein – These noodles are fried with tender chicken and vegetables for the perfect noodle dish!
• pork and shrimp wontons in a spicy sauce – This wonton dish is inspired by ding tai fung’s spicy wontons. The pork and shrimp wontons are succulent and is paired with the most delicious sauce.
• pan-fried noodles – Shrimp and vegetables stir fried in a gravy sauce is poured on top of crispy noodles.

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