Easy Char Siu Fried Rice (Shortcut Chinese BBQ Pork Fried Rice)

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Looking for more easy fried rice recipes? Try my Chinese Pork Fried Rice, this Bacon and Egg Fried Rice, or Spicy Chicken Fried Rice next!

About This Recipe

This Easy Char Siu Fried Rice is a love child of my Easy Char Siu Pork Noodles and Chinese Pork Fried Rice. 

Just like in the char siu noodles recipe, I’ve skipped the long marinating and roasting times that it takes to make traditional char siu pork. Instead, I’ve used lean ground pork and char siu sauce to make an easy and healthy fried that’s packed with BIG flavors and incredible textures!

We have here char siu sauce marinated ground pork that is seared to perfection then broken up into small chunky char siu pork patties, classic aromatics like onion, garlic and some chilies for a spicy kick, frozen mixed veggies for convenience, leftover brown rice, and a flavor-packed savory-sweet fried rice sauce. Finish off with some green onions and you’ll have a tasty fried rice dish that tastes like it came from a Chinese restaurant!

It’s simple and humble, ready in under 30 minutes, and perfect for busy weeknights!

Grab your wok and let’s make this Easy Char Siu Fried Rice for dinner tonight!

• Lean Ground Pork: I used 8% fat lean minced pork but anywhere from 5% to 16% fat will work. 
• Char Siu Sauce: A sticky, Cantonese style BBQ sauce with sweet and savory flavors and a hint of spice from five spice powder. Lee Kum Kee Char Siu Sauce is the most widely available brand. You can find it in jars at Asian supermarkets, on Amazon, and the Asian aisle of a regular supermarket that is well-stocked with international ingredients. 
• Seasonings: You’ll need Chinese five spice powder, ground white pepper and sea salt to season the char siu ground pork and the latter two again to season the fried rice. Use black pepper if you don’t have white pepper on hand.
• Onions: Both yellow onion and spring onion (green onions/scallions) are used in this recipe.
• Aromatics: Fresh garlic and red chilies. I’ve used Thai Bird’s Eye red chilies but use any hot red chilies that are easily available to you. Use more or less chilies based on your heat level preference.
• Eggs: Lightly beaten and seasoned with a pinch of salt. Scrambled eggs are a must for fried rice!
• Peanut Oil: Or use vegetable oil or any neutral cooking oil with a high smoke point.
• Cooked Long Grain Brown Rice: Use leftover cold rice for best results. I used cooked and chilled Thai jasmine brown rice but white jasmine rice or any long grain rice will work.
• Frozen Mixed Vegetables: To keep this char siu fried rice simple and easy, I used frozen mixed vegetables from a bag that had a mix of green peas, corn and carrots. However, other varieties with green beans, broccoli or cauliflower can also be used. You can also use any stir-fry friendly fresh veggies of choice.

• Oyster Sauce: A thick, sweet and salty sauce that is full of umami. It’s available in mainstream supermarkets, Asian supermarkets and online. I like Lee Kum Kee Panda brand for Chinese recipes.
• Low Sodium Light Soy Sauce: Low sodium so that we can better control the salt levels. If using regular light soy sauce, use a little less than indicated and substitute the rest of the amount with water.
• Shao Xing Rice Wine: A Chinese cooking wine with a fragrant floral aroma. It’s an Asian pantry staple used in marinades and stir-fry sauces. You can find it in most mainstream supermarkets that are well-stocked with international ingredients. Or grab a bottle at an Asian grocery store or online. Substitute with dry sherry if unavailable or chicken broth if you don’t want to cook with alcohol.
• Dark Soy Sauce: Thicker and darker in color than light soy sauce but it is salty. We’ll use it to add color. Substitute with more low sodium light soy sauce if unavailable.
• Distilled White Vinegar: Adds a hint of tang to balance the savory-sweet flavors.
• Toasted Sesame Oil: For toasted sesame aromas!
• Chili Oil (optional): I used a pure Chinese chili oil without flakes or seeds (sediment). Any type of chili oil you love will work.
• White Sugar: A small pinch to balance the savory and spicy flavors.

Full ingredient list and amounts are in the recipe card below.

How to Make Char Siu Fried Rice

Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!

Serving Suggestions

This fried rice is a filling meal on its own with a great balance of carbohydrates, protein, and fat. If you’d like to serve it as part of a larger meal, I recommend some stir-fried, steamed or sautéed veggies like broccoli, bok choy, choi sum, Chinese broccoli (‘gai lan’), etc. For appetizers, try my Spicy Prawn Toast, Spicy Thai Basil Wontons or Crispy Pan-fried Tofu!

Storing and Reheating Leftovers

• Storing: Although fried rice always tastes best when eaten hot and fresh off the wok, leftover char siu fried rice can be stored in a sealed airtight container in the fridge for 3-4 days.

• Reheating: Reheat on high in the microwave for 1-2 minutes or until hot throughout.

Variations

Dietary Modifications

• Vegetarian/Vegan. Use a plant-based ground meat substitute instead of pork such as OmniPork. Or use crumbled firm tofu, crispy pan-fried tofu cubes, tempeh, or seitan instead. Also, use a vegetarian mushroom flavored oyster sauce. For vegan, same as for making it vegetarian but you’ll need to use a vegan homemade char siu sauce without honey. Full of Plants has a great vegan char siu sauce recipe.
• Gluten-free. Use a gluten-free soy sauce (tamari or coconut aminos), gluten-free oyster sauce, dry sherry instead of Shaoxing rice wine, and Lee Kum Kee gluten-free char siu sauce.

Flavor/Preference Customizations

• Use another ground meat. Lean ground chicken, turkey or beef would all taste great!
• Use different veggies. Any stir-fry friendly veggies can be added to this easy char siu pork fried rice. Some great options are sliced zucchini, bell peppers (capsicum – any color), frozen green peas, green beans, frozen sweet corn, edamame, blanched broccoli florets, sugar snap peas, snow peas, bean sprouts, sliced shiitake mushrooms (or any other mushrooms), Chinese broccoli, bok choy, choy sum, etc.
• Use a different type of rice. Although Chinese restaurants typically use long grain rice to make fried rice, you can use short grain brown rice or white rice such as Japanese koshihikari rice if preferred. Basmati rice, Calrose rice, or any short grain, medium grain, or long grain rice will all work as long as it is dry and doesn’t have too much moisture. 

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