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Easy Char Siu Fried Rice

Savory-sweet char siu fried rice with ground pork, vegetables, and green onions on a decorative blue and white plate.
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Perfectly seared char siu ground pork, veggies, fragrant aromatics, fluffy scrambled eggs, and leftover rice get stir-fried in a tantalizing savory-sweet sauce with a kick of heat in this Easy Char Siu Fried Rice dish! It’s ready in under 30 minutes and perfect for busy weeknights!

Ingredients

Scale

Char Siu Pork:

  • 8.5 ounces / 240 grams Lean Ground Pork (pork mince – I used 8% fat, 92% lean)
  • ⅛ teaspoon Fine Sea Salt
  • ⅛ teaspoon Ground White Pepper
  • ⅛ teaspoon Chinese Five Spice Powder
  • 1.5 tablespoons / 32 grams Lee Kum Kee Char Siu Sauce (note 1)

Sauce:

  • 1 tablespoon Oyster Sauce
  • 1 tablespoon Low Sodium Light Soy Sauce
  • ½ tablespoon Shao Xing Rice Wine
  • ¼ teaspoon Dark Soy Sauce
  • ½ teaspoon Distilled White Vinegar
  • ½ teaspoon Toasted Sesame Oil
  • ½ teaspoon Pure Chili Oil (without sediment – note 2)
  • ¼ teaspoon White Sugar

Char Siu Pork Fried Rice:

  • ½ medium / 100 grams Yellow Onion – medium diced
  • 2 medium stalks / 20 grams Spring Onion (Green Onions/Scallions) – finely chopped, white and light green parts separated from dark green parts
  • 3-4 cloves / 20 grams Garlic – roughly chopped
  • 1-8 / 3-20 grams fresh Red Chilies (optional – note 3*) – finely chopped
  • 2 large Eggs – lightly beaten
  • ⅛ teaspoon Sea Salt
  • 1 teaspoon + 1 tablespoon Peanut Oil, divided (or any other neutral cooking oil with a high smoke point), divided
  • 1.5 cups / 240 grams cooked Thai Jasmine Brown Rice, day-old, chilled (100 grams / 3.5 ounces uncooked weight – note 4)
  • 1 cup / 100 grams Frozen Mixed Vegetables (I used a bag with corn, peas and carrots)
  • ⅛ teaspoon Sea Salt
  • ⅛ teaspoon ground White Pepper 
  • To Serve/Garnish: Reserved spring onion

Instructions

Prep:

  1. Marinate the pork: Add the ground pork and char siu sauce to a medium bowl and mix until combined well.
  2. Make the sauce: Whisk together the oyster sauce, low sodium light soy sauce, Shao Xing rice wine, dark soy sauce, distilled white vinegar, sesame oil, chili oil and white sugar in a small measuring cup (for easier pouring) or bowl until combined well.
  3. Prepare the fresh ingredients: Chop the yellow onion, spring onion (separating the white and light green parts from the dark green parts), garlic, and fresh red chilies as indicated in the ‘ingredients’ section. Crack the eggs into a bowl and season with a pinch (⅛ teaspoon) of salt. Lightly beat using a fork.

Char Siu Fried Rice:

  1. Cook the eggs: Heat 1 teaspoon peanut oil in a large nonstick wok (or a large skillet) over medium-high heat. Then lower the heat to medium low and pour in the beaten eggs. Allow to set for 15-20 seconds, then use a rubber spatula and pull across the eggs to form large, soft curds of scrambled eggs (no need to break it up just yet). Continue cooking over medium-low heat, gently pushing the eggs every few seconds. It will look like a partially set omelette. Once 70% cooked but still slightly runny, transfer back into the bowl you beat the eggs in and set aside.
  2. Cook the char siu pork: Add 1 tablespoon of peanut oil to the wok and heat over high heat. Add the marinated pork and spread out and flatten. Allow to sear for 1.5-2 minutes, until the meat juices evaporate and the pork starts to char and caramelize. Then flip and sear the other side for a minute. Break unto chunks and toss around.
  3. Add the onions and aromatics: Add the yellow onion and spring onion white and light green parts and stir-fry for 30 seconds until translucent. Add the garlic and red chilies and stir-fry for another 30 seconds until fragrant.
  4. Add the veggies: Add the frozen mixed vegetables and stir-fry to combine until starting to soften – about 30-40 seconds.
  5. Add the rice and sauce: Add the cooked rice and pour the sauce on top. Stir-fry until every grain is evenly coated in the sauce – about 1 minute.
  6. Scramble the eggs: Add the mostly cooked eggs back into the wok. Use your spatula to break it up into smaller pieces, then stir-fry to combine.
  7. Season and toss through the spring onion: Season with salt and white pepper and toss through most of the spring onion dark green parts (reserve some for garnish). Switch off the heat.
  8. Serve: Divide evenly into bowls or on plates. Garnish with the reserved chopped spring onion dark green parts and serve immediately.

Equipment

Notes

  1. Char Siu Sauce. Char Siu Sauce is a Cantonese style BBQ sauce and the Lee Kum Kee brand one is the most widely available. You can find it in jars at Asian supermarkets, online on Amazon, and the Asian aisle of a regular supermarket that is well stocked with international ingredients.
  2. Pure Chili Oil. This is a chili oil without seeds or flakes (sediment). It’s is made from hot red chilies and vegetable oil. Substitute with chili oil with sediment if desired. You may want to use less fresh red chilies depending on how spicy your chili oil is. Omit for a milder dish.
  3. Fresh Red Chilies. Use any variety that are easily available to you. Use less or leave out completely if you prefer this fried rice to be milder.
  4. Thai Jasmine Brown Rice. White jasmine rice or any long grain rice will also work. Day-old rice or even two days-old cooked and chilled rice works best for making fried rice and won’t become mushy. Fresh cooked rice that is still warm will have too much moisture and will become soggy in the wok even if you are cooking over high heat.
  5. Gluten-free. Use a gluten-free soy sauce (coconut aminos or tamari), a gluten-free oyster sauce, dry sherry instead of Shao Xing rice wine, and Lee Kum Kee gluten-free char siu sauce.
  6. Storing leftovers and reheating. Store in an airtight sealed container in the fridge for up to 3-4 days. Reheat on high in the microwave for 1-2 minutes until hot throughout.
  7. See the ‘Variations’ section in the post if you’d like to customize this Chinese char siu pork fried rice recipe for specific dietary needs or flavor preferences.

Nutrition

Find it online: https://thatspicychick.com/easy-char-siu-fried-rice/