If you love fried rice and smoky barbecue flavors, this Classic BBQ Pork Fried Rice is about to become your go-to dish! Juicy, caramelized Chinese BBQ pork (Char Siu) gets tossed with fluffy rice, eggs, veggies, and a rich soy-based sauce for the perfect balance of sweet, savory, and umami. It’s the best way to use up leftover rice and BBQ pork, and it comes together in minutes!
Classic BBQ Pork Fried Rice
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course, Side Dish
Cuisine Asian
Wok or large skillet
Spatula or wooden spoon
Small bowl for eggs
For the Fried Rice
- 2 cups cooked and cooled white rice preferably day-old
- 1 cup Chinese BBQ pork Char Siu, diced
- 2 eggs lightly beaten
- ½ cup frozen peas and carrots
- 2 green onions chopped
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 2 tablespoons cooking oil
Optional Garnishes
- Extra green onions
- Toasted sesame seeds
- Sriracha or chili crisp
Prep Your Ingredients
Make sure all your ingredients are ready to go, as fried rice cooks quickly. Dice the BBQ pork, mince the garlic, chop the green onions, and beat the eggs.
Heat the Wok
Set a large wok or skillet over medium-high heat. Add 1 tablespoon of cooking oil and swirl it around.
Scramble the Eggs
Pour in the beaten eggs and scramble them until just set. Remove them from the pan and set aside.
Cook the BBQ Pork & Aromatics
Add the remaining tablespoon of oil to the pan. Toss in the diced BBQ pork and cook for about 1-2 minutes until slightly crispy. Then, add the minced garlic and cook for 30 seconds.
Stir-Fry the Rice
Add the cooked rice, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until heated through.
Add the Veggies & Sauces
Toss in the peas and carrots, followed by the soy sauce, oyster sauce, sesame oil, and white pepper. Stir well to coat everything evenly.
Finish with Eggs & Green Onions
Return the scrambled eggs to the pan and add the chopped green onions. Stir for another minute, then remove from heat.
Serve & Enjoy!
Plate up your BBQ pork fried rice, garnish as desired, and dig in while it's hot!
Pairings
- Drink: An ice-cold Tsingtao beer or a glass of Chardonnay complement the smoky BBQ pork beautifully.
- Side: Pair it with Chinese cucumber salad or wok-fried bok choy for a refreshing contrast.
FAQs
1. What kind of pork should I use?
For the best flavor, use Char Siu (Chinese BBQ pork). If unavailable, you can substitute with grilled pork chops, roasted pork belly, or even leftover pulled pork.
2. Can I use fresh rice?
Day-old rice is best because it’s drier and less sticky. If using fresh rice, spread it on a tray and chill it in the fridge for 30 minutes before cooking.
3. Can I add more vegetables?
Absolutely! Try adding bell peppers, mushrooms, bean sprouts, or chopped bok choy for extra texture and nutrition.
