BBQ Pork Char Siu and Scrambled Egg Fried Rice (叉燒疍炒飯)
Char Siu and Scrambled Egg Fried Rice, or 叉燒疍炒飯, brings together the smoky sweetness of Char Siu and the fluffy lightness of scrambled eggs in one irresistible dish. Whether you're looking to use up some leftover Char Siu or just craving a quick and fulfilling meal, this recipe is sure to hit the spot.
Ingredients
For the Fried Rice:
- 3 cups cooked jasmine rice preferably day-old
- 200 g Char Siu pork diced
- 2 eggs beaten
- 1 cup frozen mixed vegetables peas, carrots, corn
- 3-4 spring onions chopped
- 2 cloves garlic minced
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
Instructions
Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, white pepper, and sugar. Set aside.
Scramble the Eggs:
- Heat a large pan or wok over medium-high heat. Add a bit of oil.
- Pour in the beaten eggs and scramble until mostly cooked but still slightly runny. Remove the eggs from the pan and set aside.
- Stir-Fry the Char Siu and Vegetables:
- In the same pan, add a bit more oil if needed. Sauté the garlic until fragrant.
- Add the diced Char Siu and frozen mixed vegetables. Stir-fry until the vegetables are cooked.
Add the Rice:
- Break apart the day-old rice with your hands and add it to the pan.
- Stir-fry the rice, ensuring it mixes well with the Char Siu and vegetables.
Combine Everything:
- Return the scrambled eggs to the pan, breaking them into smaller pieces.
- Pour the prepared sauce over the rice mixture.
- Toss everything together until well combined and heated through.
- Finish with Spring Onions:
- Add the chopped spring onions and give the fried rice a final stir.
Serve:
- Dish out the fried rice onto plates or into bowls.
- Serve hot, perhaps with some extra soy sauce or a sprinkle of sesame seeds on top for added flavor.
