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A quick and easy fried rice recipe using leftover day-old rice and Chinese BBQ pork (char siu), flavored with garlic, vegetables, and fresh herbs, ready in 20 minutes.

  • Total Time: 20 minutes
  • Yield: 3-4 servings 1x

Ingredients

Scale
  • 2 cups day-old cooked rice, separated and fluffed
  • 1 cup Chinese BBQ pork (char siu), finely diced
  • 2 large eggs, whisked until frothy
  • 1 medium carrot, diced small
  • 2 tablespoons coriander (cilantro) stems, chopped
  • 2 tablespoons coriander (cilantro) leaves, for garnish
  • 2 spring onions (scallions), white parts sliced, green parts sliced for garnish
  • 2 cloves garlic, minced
  • 1 tablespoon neutral oil (vegetable or light olive oil), plus more as needed
  • 2 tablespoons soy sauce (use tamari for gluten-free option)
  • Salt, to taste
  • White pepper, to taste

Instructions

  1. Prepare all ingredients: fluff day-old rice and separate any clumps; finely dice char siu pork; dice carrot into small pieces; mince garlic; slice spring onions, separating white and green parts; chop coriander stems and reserve leaves for garnish; whisk eggs until frothy.
  2. Heat a wok or large frying pan over high heat and add 1 tablespoon neutral oil.
  3. Pour in the whisked eggs and stir gently for about 30 seconds until just set. Scoop out the eggs and set aside.
  4. Add more oil if needed, then add minced garlic, white parts of spring onions, chopped coriander stems, and diced carrots. Stir-fry for 2 minutes until fragrant and carrots soften.
  5. Add diced Chinese BBQ pork and stir-fry on high heat for about 1.5 minutes to caramelize.
  6. Add the day-old rice, breaking up any clumps, and stir-fry for 2 minutes until heated through.
  7. Season the rice with soy sauce, salt, and white pepper. Stir for about 10 seconds to distribute evenly.
  8. Fold the cooked scrambled eggs back into the rice, breaking them up. Add green parts of spring onions and coriander leaves, and toss for about 20 seconds until well combined.
  9. Adjust seasoning if needed, and serve hot.

Notes

Use day-old rice to ensure a firm texture and prevent clumping., Keep the heat high during stir-frying to achieve the desirable ‘wok hei’ smoky flavor., Do not overcook the eggs; remove them when just set to keep them fluffy., This recipe is highly customizable: swap pork for chicken, shrimp, or tofu; add different vegetables; use tamari for gluten-free., Leftover fried rice stores well in an airtight container in the fridge for up to 4 days or frozen up to 3 months., Reheat in a skillet or microwave with a splash of water to keep moist., If the dish is too salty, add additional cooked rice or a splash of vinegar or lime juice to balance flavors.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 450 calories per serving
  • Fat: Approximately 12 grams per serving
  • Carbohydrates: Approximately 50 grams per serving
  • Protein: Approximately 20 grams per serving