Savory BBQ Pork Fried Rice with Egg and Scallions
BBQ Pork Fried Rice
Smoky BBQ pork tossed with fragrant jasmine rice, eggs, and crisp veggies for a perfect 20-minute meal.
Nutrition (per serving)
There is something incredibly nostalgic and comforting about a bowl of BBQ Pork Fried Rice. Using Cantonese-style roast pork, also known as char siu, adds a unique smoky-sweet profile that you just can't get with any other protein. It is the ultimate way to transform leftovers into a gourmet weeknight dinner that usually disappears faster than it took to cook.
The secret to a truly great fried rice lies in the texture. By using day-old cold jasmine rice and high heat, every grain gets coated in that savory mixture of soy and oyster sauce without becoming mushy. Combined with the snap of fresh scallions and the richness of scrambled eggs, this recipe delivers a better-than-takeout experience right in your own kitchen.
Ingredients
- Cold cooked jasmine rice:4 cups
- Char siu (Chinese BBQ pork), diced:1.5 cups
- Large eggs, lightly beaten:3 pieces
- Frozen peas and carrots mixture:1 cup
- Scallions, thinly sliced (whites and greens separated):3 pieces
- Garlic, minced:2 cloves
- Soy sauce:2 tbsp
- Oyster sauce:1 tbsp
- Toasted sesame oil:1 tsp
- Vegetable oil:2 tbsp
Instructions
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Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.
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Wipe the wok clean and add the remaining tablespoon of oil. Increase heat to high and add the white parts of the scallions and the minced garlic, sautéing for 30 seconds until fragrant.
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Toss in the diced BBQ pork and the frozen peas and carrots. Stir-fry for 2-3 minutes until the pork is slightly caramelized and the vegetables are heated through.
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Add the cold rice to the wok, using a spatula to break up any large clumps. Stir-fry for 3-4 minutes, allowing the rice to toast slightly.
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Drizzle the soy sauce, oyster sauce, and sesame oil over the rice. Toss everything together until the rice is evenly colored and well-coated.
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Fold the scrambled eggs back into the rice along with the green parts of the scallions. Toss one final time to combine and serve immediately.
Tips & Notes
- Always use cold, day-old rice to prevent the dish from becoming mushy.
- If your rice is sticking, add a tiny splash of water or extra oil to help loosen the grains.
- For an extra spicy kick, serve with a side of chili crisp or Sriracha.
