Recipe
Char Siu Fried Rice
A quick, savoury fried rice made with char siu-style pork, peas, egg and spring onions.
Ingredients
Method
10 mins prep10 mins cook20 mins total
Heat a large wok or frying pan over a high heat. Add the oil, then stir-fry the onion for 2 minutes until softened. Add the garlic and cook for 30 seconds.
Push the onion and garlic to one side. Pour the beaten eggs into the clear space and stir until just set, then break them into soft pieces.
Add the cold rice, peas and diced char siu-style pork. Toss over the high heat for 4–5 minutes, breaking up any rice clumps, until everything is hot and the rice is lightly fried.
Pour in the soy sauce and sesame oil, tossing until the grains are evenly seasoned. Stir through most of the spring onions and season with black pepper.
Serve straight away, scattered with the remaining spring onions.
Notes
Use cold rice so the grains fry rather than steam. If using freshly cooked rice, spread it on a tray and chill it thoroughly first.
About this recipe
Turn cold cooked rice into a fast, savoury supper with diced char siu-style pork, sweet peas, soft egg and spring onions. A little soy and sesame oil bring the wok-fried flavour together.
