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Chinese Fried Rice with Leftover bbq Pork

Chinese Fried Rice with Leftover BBQ Pork

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.