Better than takeout Chinese pork fried rice. The perfect dish to use your leftover char siu pork, rice, and vegetables. Comes together in less than 10 mins.
When I have leftover meat and scraps of vegetables, and I want to make a quick meal, fried rice is the first thing that comes to mind. And, I especially like this Chinese pork fried rice, because it tastes just like the pork fried rice you buy from the restaurant.
The key here is char siu pork. It’s hard to get that smokey sweet flavor by using regular pork. I always make extra char siu pork when I make them. And I cut them into big chunks, wrap them in aluminum foil, put them in a freezer bag and freeze them. So whenever I want pork fried rice, I take a piece out, thaw, and cut it into bite-size pieces and use.
Char siu pork is really easy to make. I use “Lee Kum kee” char siu sauce. I marinate pork with the Char Siu sauce, hoisin sauce, rice wine, sugar, and a bit of oyster sauce and five-spice powder. And then I bake it in the oven until it’s cooked through and sugar gets caramelized.
In case, if you don’t like pork, or you don’t have char siu pork, that’s alright. You still can make delicious fried rice with any sweet bbq meat you have. If you’re going to use meat that isn’t sweet, then definitely add some sugar (about ¼ tsp) to the fried rice when you add the sauces. For this recipe, you definitely need some sweetness.
And the other two important ingredients are xiao xing wine/ or Chinese rice wine and toasted sesame oil. But be very careful when you add these ingredients because they can be overpowering. If you’re going to use a small wok, definitely cut the amount of rice wine you use. Also, when you add rice wine to your fried rice, do not directly add that to the rice. Instead, pour it around the wok. And make fried rice in small portions. Never overcrowd the wok. You really need to make fried rice in high heat. If you add too much stuff into the wok, they are going to steam, not fry.
If you like more takeaway style Chinese dishes, don’t forget to take a look at my Chinese chicken and Broccoli in Brown sauce recipe.
Here are the sauces I use, and the wok. (Affiliate Links)
- Heat wok. Add about 1tbsp of oil. Then add chopped onion and garlic. Fry for few seconds. Do not wait until they get brown.
- Then add your leftover char siu meat (or any other meat you like). Fry them until you get some charring on the meat.
- Now move the meat to a side of the wok and add the egg. Let it set for few seconds and them scramble it.
- Then add your thawed vegetables. You can use fresh vegetables indeed. (I used carrot, peas, corn and beans) Mix and fry until vegetables are cooked.
- Add your cooked rice. Mix everything together. Leftover rice always works the best.
- Drizzle shaoxing wine and light soy sauce around the wok. And mix thoroughly.
- Now turn off the heat and add few drops of sesame oil. Mix well. You probably won't need any salt but always check for salt before serve. Serve hot.