Roast Pork Fried Rice

Name: Roast Pork Fried Rice
Prep time: 15 min
Cook time: 10 min
Yield: 4 to 6 servings
Cuisine: Chinese Menu
Ingredients: Cooked Jasmine Rice — 600g; Roast Pork — 450g; Eggs — 2; Onion — 1; Bean Sprouts — 100g; Spring Onions — 2; Vegetable Oil — 2 tbsp; Soy Sauce — 2 tbsp; Dark Soy Sauce — 1 tsp; Shaoxing Wine — 1 tbsp; Salt — ½ tsp; White Pepper — ¼ tsp; Sesame Oil — 1 tsp; Honey — 1 tsp

Roast Pork Fried Rice is arguably the most flavourful version of the 'fried rice' family. Its secret weapon is the Char Siu (Cantonese BBQ Pork), which brings a level of smoky sweetness and complex spice that plain chicken or prawns simply can’t match. It is a savoury, 'jewel-toned' dish where every grain of rice is seasoned by the rendered fat and honey-glaze of the roast pork.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 4 to 6

Notes:

Finely shredded Napa cabbage can be used as a direct substitute if fresh bean sprouts are unavailable.

Using chilled, day-old cooked rice with slightly less water during boiling prevents the fried rice from becoming soft or gummy.

Pre-mixing the soy sauces, Shaoxing wine, sesame oil, and honey before cooking ensures the seasoning distributes evenly throughout the rice.

Prepare Sauce and Ingredients
In a small bowl, whisk together the soy sauce, dark soy sauce, Shaoxing wine, salt, white pepper, sesame oil, and honey until smooth. Slice the char siu roast pork into bite-sized pieces, chop the onion and spring onions, and beat the eggs in a small bowl.

Scramble Eggs
Heat 1 tablespoon of vegetable oil in a wok over high heat. Pour in the beaten eggs and scramble briefly for 30 to 40 seconds until just set. Transfer the scrambled eggs back to the bowl and set aside.

Sauté Pork and Onions
Add another tablespoon of oil to the wok. Toss in the sliced char siu roast pork and diced onions, stir-frying over high heat for 1 to 2 minutes until fragrant and lightly seared.

Stir-fry Rice and Seasoning
Add the loosened day-old rice to the wok, using a spatula in a scooping motion to break apart any remaining clumps. Pour the pre-mixed sauce evenly over the rice and toss rapidly for 2 to 3 minutes until every grain is hot and uniformly coloured.

Combine and Serve
Return the scrambled eggs to the wok along with the bean sprouts and chopped spring onions. Toss everything together over high heat for 1 minute until warmed through without wilting the sprouts, then transfer to a platter and serve hot.