Easy char siu fried rice recipe made with homemade Chinese BBQ pork, your favorite vegetables, and a few pantry staples. A delicious dinner with wok-charred edges that beats takeaway every time!
🍚 What is char siu fried rice?
Char siu fried rice is a Cantonese-style stir-fry made with Chinese BBQ pork, cooked rice, eggs, vegetables, sauces, and seasonings. The flavor is savory, slightly sweet, and smoky from the roasted pork and high-heat stir-frying.
💌 A note from Praew
If you’ve got leftover char siu, you’re halfway to one of the most flavorful fried rice dishes you’ll ever try. From the crispy rice bits to that smoky BBQ pork, here’s why this recipe works so well:
Easy: Use cold leftover rice, pre-cooked meat, and pantry staples for a dish that’s ready in just 20 minutes, in one pan!
Flexible: You can use char siu chicken, pork belly, or any meat you like.
Flavor: Think sweet-savory BBQ pork, garlicky stir-fried rice, crisp veggies, and golden scrambled eggs; all tossed in a hot wok with a smoky finish.
Tip: Use day-old chilled rice for the best texture and crank up the heat at the end to get that perfect wok hei char!
Praew ♡
🫙 Ingredient tips and substitutes
This section explains each ingredient and its possible substitutions. Full measurements are included in the recipe card later in the post.
- Cooked rice The best type of rice for making fried rice is jasmine rice. If possible, use rice that’s been cooked the day before and chilled in the fridge.
- Char siu meat I use homemade char siu pork tenderloin for this recipe. Click the link to see how to make it from scratch!
- Vegetables I used carrot and onion, but feel free to toss in whatever you’ve got on hand: peas, corn, bell peppers, chopped bok choy, etc.
- Sauces and seasonings Oyster sauce, light soy sauce, and pork bouillon powder (I use the Thai RosDee brand, but Knorr is great too).
- Aromatics Garlic and green onions give the rice extra flavor.
- Egg Eggs add richness, a soft texture, and help bring everything together.
- Oil Use a neutral oil with a high smoke point, like vegetable or canola oil.
👩🍳 How to make Chinese pork fried rice
I always find it easier to follow a recipe when I can see what each step looks like, so I’ve added a quick visual walk-through for you!
Step 1: Sauté garlic. Heat oil in a large skillet or wok over medium heat. Add the chopped garlic and sauté until it’s lightly golden and fragrant.
Step 2: Add vegetables. Add diced onion and carrot. Stir-fry until the onion becomes translucent and the carrot starts to soften.
Step 3: Add rice. Add cold cooked rice to the pan. Break up any clumps and stir-fry everything together until the rice is heated through and coated with oil.
Step 4: Add egg. Push the rice to one side and crack in the egg.
Step 5: Mix in egg. Let the egg set slightly before scrambling and mixing it into the rice.
Step 6: Season. Add oyster sauce, light soy sauce, and pork bouillon powder, and stir until the rice is evenly coated and lightly browned.
Step 7: Add meat. Now add the thinly sliced char siu. Stir to combine and let it warm through.
Step 8: Garnish. Finish with green onions, give everything one last toss, and serve it hot!
🍜 More Chinese recipes to try
Char Siu Fried Rice (Chinese BBQ Pork Fried Rice)
Ingredients
- 2 tbsp oil
- 1½ cup cooked jasmine rice
- 8 oz char siu pork
- ¼ cup carrot diced
- ½ onion diced
- 2 cloves garlic minced
- 1 egg
- ½ tsp pork seasoning powder Knorr or Rosdee brand
- 1 tbsp oyster sauce
- ½ tbsp light soy sauce
- 2 green onions finely chopped, garnish
Instructions
- Heat oil in a large wok or skillet over medium heat. Add chopped garlic and sauté until golden and fragrant.
- Toss in the onion and carrot. Stir-fry for 1–2 minutes, until the onion softens and the carrot is slightly tender.
- Add cold, cooked rice. Break apart any clumps and stir to combine well with the aromatics.
- Push the rice to one side of the pan. Crack the egg into the empty space.
- Let the egg cook for a few seconds, then scramble and mix it evenly into the rice.
- Season with oyster sauce, light soy sauce, and pork bouillon powder. Stir-fry until everything is evenly coated and lightly browned.
- Add the sliced char siu. Stir-fry briefly to heat through.
- Add chopped green onions. Give everything a final toss and serve hot.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
🫙How to store leftovers
- Refrigerate: Let the leftovers cool completely, then store them in an airtight container in the fridge. It’ll stay fresh for up to 3 days.
- Freeze: Transfer cooled rice to a freezer-safe container or zip-top bag, pressing out as much air as possible. Freeze for up to 2 months.
- Reheat: Reheat in a hot pan with a splash of water or oil to revive the texture. You can also microwave it, but pan-frying brings back the crispy bits!
