Classic Fried Rice with Soy Sauce and Roast Pork
Equipment
- Wok or large skillet A carbon steel wok is ideal for high-heat cooking and smoky flavor, but a heavy-bottomed non-stick skillet works well too.
- Spatula or wok chuan A sturdy spatula is essential for flipping and mixing the rice without breaking it up too much.
- Cutting board and knife For chopping up your pork and veggies.
- Mixing bowls To beat eggs and prep ingredients.
- Measuring Spoons For soy sauces and oils.
Ingredients
- 2 tablespoons neutral oil vegetable, canola, or peanut oil
- 3 cups cooked jasmine rice chilled (preferably a day old)
- 1½ cups roast pork char siu or Chinese BBQ pork, diced
- 2 eggs lightly beaten
- ½ cup diced onion
- ½ cup frozen peas and carrots thawed
- 3 green onions sliced thin (white and green parts separated)
- 3 tablespoons soy sauce use light soy sauce for a brighter flavor
- 1 tablespoon dark soy sauce for color and depth
- 1 teaspoon sesame oil
- ¼ teaspoon white pepper or black pepper if that's all you have
Optional Add-ins:
- ½ cup bean sprouts
- 1 tablespoon oyster sauce for a savory umami punch
- 1 teaspoon fish sauce if leaning into a vietnamese fried rice vibe
- Chopped cilantro or Thai basil for garnish if you're after a thai fried rice recipe authentic finish
Instructions
Step 1: Prepare the Rice
- Cold, day-old rice is your best friend in any chinese fried rice recipe authentic or otherwise. If you’ve just cooked a fresh batch, spread it out on a baking sheet and refrigerate it for at least an hour. Cold rice grains are firm and separate easily, giving you that perfect fried rice texture.
Step 2: Dice the Roast Pork
- Use leftover Chinese BBQ pork if you can—it gives this dish an unmistakable sweet and savory flavor. This type of meat, often used in a traditional pork fried rice recipe chinese, is marinated in hoisin, soy, and honey before roasting. If you have pork belly, slice it into small cubes and crisp it up in the pan for an elevated pork belly fried rice version.
Step 3: Heat Your Pan
- Heat your wok or skillet over high heat until it's nearly smoking. Add 1 tablespoon of neutral oil and swirl to coat the bottom.
Step 4: Scramble the Eggs
- Add the beaten eggs and scramble them quickly. Once cooked through, transfer them to a plate and set aside.
Step 5: Stir-Fry the Aromatics
- Add the remaining oil to the pan. Toss in diced onions and the white parts of the green onion. Stir-fry for about 1 minute, until fragrant and just translucent.
Step 6: Add the Pork and Veggies
- Toss in your diced roast pork and stir-fry for another 1–2 minutes. If you’re using chinese sausage fried rice style ingredients, now’s the time to add sliced lap cheong (Chinese sausage) alongside the pork. Add peas and carrots and cook for another minute until they’re heated through.
Step 7: Toss in the Rice
- Add the cold rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2–3 minutes, until everything is evenly mixed and the rice is heated.
Step 8: Season
- Push the rice to one side of the pan and pour in the soy sauce mixture (light soy, dark soy, and sesame oil). Let it sizzle briefly, then mix everything together. Add a pinch of white pepper and the scrambled eggs. Stir to combine.
Step 9: Final Touch
- Sprinkle in the green parts of the green onions and give everything one last toss. Serve hot, straight from the wok.