Char Siew Fried Rice

My family loves to eat fried rice, whatever style. So we normally have fried rice about once a fortnight. For fried rice, it is better to use leftover rice, if there is any, otherwise freshly cooked rice have to be cooled before frying.

Today, I'm using char siew to fry the rice. Char siew is a sweet, red, barbecued pork popular in Cantonese cuisine. It's normally made with pork shoulder or belly. The meat is marinated in a combination of honey, five-spice powder, soy sauce, hoisin sauce and rice wine. Maltose and red food coloring give the pork its glazed, red appearance.

Char Siew Fried Rice


5 bowls of leftover rice
200 gm char siew (barbequed pork), chopped fine
100 gm mixed vegetables
3 shallots, sliced
1/2 tsp shredded ginger
1 tsp garlic, minced
1 tsp of sesame oil
2 tbsp cooking oil
3 tbsp char siew sauce
4 eggs
Salt, pepper

1. Heat 1 1/2 tablespoon oil in the wok.
2. Fry the ginger and shallots till golden brown.
3. Add in the minced garlic and saute till fragrant.
4. Fry the char siew till aromatic and dish out.
5. Add the mixed vegetables and stir fry a minute
6. Add the rice, sesame oil and some salt, break up any crumbs while frying.
7. Mix in the char siew and sauce.
8. Push the rice mixture to the side of the wok.
9. Add remaining oil in the center of wok and break the eggs in slowly.
10. Sprinkle some pepper and salt into the eggs.
11. Stir the eggs together with the rice, mixing them well.
12. Serve hot with cucumber slices and cherry tomatoes.