Char Siu Fried Rice

Ingredients

• 4 cup cooked chilled jasmine rice (Use rice that has been thoroughly chilled so the grains separate easily.)
• 8 oz char siu pork (Cantonese barbecued pork, cut into bite-size pieces.)
• 2 eggs (Lightly beaten.)
• 4 scallions (Thinly sliced; keep some green tops for garnish.)
• 2 clove garlic (Minced.)
• 1 tbsp fresh ginger (Finely grated or minced.)
• 2 tbsp soy sauce (Use regular or light soy sauce.)
• 1 tbsp oyster sauce
• 1 tsp toasted sesame oil (Drizzle over the finished fried rice.)
• 1 tbsp neutral cooking oil (For cooking if the char siu does not render enough fat.)
• kosher salt (To taste; use sparingly because the sauces and char siu are salty.)
• ground black pepper (To taste.)

Steps

1. 1

   Prepare all ingredients before heating the pan: cut the char siu into bite-size pieces, slice the scallions, mince the garlic and ginger, and lightly beat the eggs. Break up any clumps in the chilled rice with your fingers or a fork.

2. 2

   Heat a large wok or 12-inch skillet over medium-high heat until hot. Add the char siu in a single layer and cook for 2 to 3 minutes, stirring occasionally, until browned at the edges and some fat has rendered.

3. 3

   Transfer the browned char siu to a bowl, leaving the rendered fat in the wok. If the pan is dry, add the neutral oil and heat until shimmering.

4. 4

   Add the garlic, ginger, and the white parts of the scallions to the hot fat. Stir-fry for about 30 seconds, until fragrant but not browned.

5. 5

   Add the beaten eggs. Stir continuously until they are softly scrambled and just set, about 30 to 60 seconds.

6. 6

   Add the chilled rice. Toss and stir-fry over medium-high heat, pressing apart clumps with the spatula, until the grains are hot, separated, and lightly coated with the aromatic fat, about 3 to 4 minutes.

7. 7

   Return the browned char siu to the wok. Add the soy sauce and oyster sauce around the hot surface, then toss thoroughly so the sauces coat the rice evenly. Continue cooking for 1 to 2 minutes, until the rice is steaming and lightly glossy.

8. 8

   Add the green parts of the scallions and toss briefly. Taste and season with salt and black pepper only if needed.

9. 9

   Turn off the heat and drizzle in the sesame oil. Toss once more, then serve immediately while hot.

Notes

The source emphasizes using cooked rice that has been chilled for the lightest, fluffiest texture; jasmine rice is preferred, though regular long- or short-grain white rice also works. Do not discard the fat rendered from the char siu—use it to bloom the aromatics and enrich the rice. The ingredient quantities and detailed method are reconstructed because the accessible page excerpt is membership-gated and does not expose the complete recipe.

Nutrition per serving

• main
• fried rice
• stir-fried
• East Asian
• pork
• quick meal