Chinese Fried Rice with Leftover BBQ Pork: A Delicious Way to Use Up Leftovers

There’s something comforting about a bowl of chinese fried rice, especially when it’s sizzling hot and loaded with bold flavors, crispy bits, and tender bites of meat. One of my favorite kitchen hacks is transforming leftover BBQ pork into a restaurant-quality chinese rice fried dish at home. If you’ve ever wondered what to do with that last bit of char siu hanging out in your fridge, this fried rice recipe easy will absolutely blow your mind. It's a brilliant way to whip up a satisfying, quick meal using pantry staples and a few clever tricks.

Let’s dive into this home-cooked take on a classic chinese fried rice recipe, tailored to highlight that smoky, sweet BBQ pork and keep your tastebuds dancing.

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Chinese Fried Rice with Leftover BBQ Pork

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course, Side Dish

Cuisine Chinese

Servings 4

Equipment

• Wok or large non-stick skillet A wok is ideal for even heat and quick stir-frying. If you don’t have one, a large frying pan will do the trick.
• Spatula or wok turner A silicone or wooden spatula helps toss everything together without damaging your pan.
• Mixing bowls For prepping the eggs and sauces separately.
• Cutting board and sharp knife For slicing pork and chopping veggies.
• Measuring spoons and cups Precision helps balance the seasoning.

Ingredients

  

• 3 cups cold cooked rice preferably day-old jasmine rice
• 1 ½ cups leftover Chinese BBQ pork char siu, diced into small cubes
• 2 large eggs beaten
• 1 cup frozen peas and carrots mix thawed
• 3 scallions sliced thin (white and green parts separated)
• 3 cloves garlic minced
• 1 tablespoon fresh ginger finely minced or grated
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil for stir-frying
• ½ teaspoon white pepper optional but traditional
• Salt to taste

Instructions

 

Step 1: Prep the Rice

1. If you're not using leftover rice, cook your jasmine rice a few hours earlier and refrigerate it uncovered to dry it out. Dry, cold rice is key to preventing mushy fried rice. Break up any clumps before adding to the wok.

Step 2: Prepare the Pork and Veggies

1. Dice the leftover BBQ pork into small bite-sized cubes. Chop scallions, mince garlic and ginger, and thaw your peas and carrots if frozen.

Step 3: Scramble the Eggs

1. Heat 1 tablespoon of oil in your wok or skillet over medium-high heat. Pour in the beaten eggs and scramble them gently until just set. Remove from the pan and set aside.

Step 4: Stir-Fry Aromatics and Pork

1. Add the remaining tablespoon of oil to the hot pan. Toss in the white parts of the scallions, garlic, and ginger. Stir-fry for about 30 seconds until fragrant. Add the diced BBQ pork and cook for 2–3 minutes until lightly crispy and heated through.

Step 5: Add Veggies and Rice

1. Push the pork mixture to one side and add the peas and carrots. Stir-fry them for about a minute. Add in the cold rice and toss everything together thoroughly. Make sure the rice is evenly distributed and coated with the oil and aromatics.

Step 6: Season It Right

1. Drizzle in the soy sauce, oyster sauce, and sesame oil. Sprinkle in the white pepper. Stir well and let the rice sit for 30 seconds between tosses to develop that slight crisp on the bottom.

Step 7: Finish with Eggs and Scallions

1. Return the scrambled eggs to the wok and stir to combine. Toss in the green parts of the scallions, mix, and taste. Add salt only if needed, since the sauces are already salty.
2. Serve piping hot as a satisfying main dish or one of your go-to rice side dishes.

Pairings

This savory, slightly smoky chinese fried rice works well as both a centerpiece and a complement to other rice side dish recipes. If you're serving it as part of a larger meal, try pairing it with:

• Garlic sautéed bok choy: The fresh, garlicky greens contrast perfectly with the rich pork flavor.
  
• Hot and sour soup: A tangy starter that gets your appetite going.
  
• Egg rolls or spring rolls: Add a crispy texture to the meal and another element of comfort.
  
• Chili oil or sriracha: If you like a bit of heat, drizzle on your favorite spicy condiment.

For drinks, go for a crisp green tea, a light lager, or even a sparkling water with lime to balance the salty-savory profile.

FAQs

1. What kind of rice is best for Chinese fried rice?

Use long-grain white rice, like jasmine or basmati. The grains stay separate when fried and don’t turn mushy. Day-old rice is ideal because it’s drier, which helps achieve the perfect texture in this chinese rice fried dish.

2. Can I use freshly cooked rice?

You can, but it’s not ideal. If you're in a pinch, spread freshly cooked rice on a baking sheet and pop it in the fridge or freezer for about 30 minutes to dry it out before stir-frying.

3. What cut of pork should I use if I don't have leftovers?

If you don’t have leftover BBQ pork, you can use pork shoulder or pork tenderloin. Marinate and roast it with hoisin, honey, and five-spice to mimic that sweet-savory char siu flavor.

4. Can I make this recipe vegetarian?

Absolutely. Just omit the BBQ pork and add more vegetables or tofu. Mushrooms, bell peppers, and snap peas work well. It’ll still be one of the best easy rice recipes you’ll come back to again and again.

5. Is this dish freezer-friendly?

Yes, you can freeze it. Cool the fried rice completely and store it in an airtight container. Reheat in a skillet or microwave, adding a splash of water if needed to loosen it up.