Classic Pork Fried Rice

Method7 steps · about 25 min

1. 1

   Step 1: Before heating the wok, peel and dice the onion (1 medium). Cut the ready-cooked char siu into ½-inch chunks. Wash the mung bean sprouts (½ cup) and scallions (2), drain thoroughly, then trim and chop the scallions. Have the separately cooked scrambled eggs ready.

   Uses 1 medium onion, diced · 450 g ready-cooked Chinese BBQ pork (char siu), cut into ½-inch chunks · ½ cup mung bean sprouts · 2 scallions (chopped) · Unmeasured vegetable washing water, drained and discarded

2. 2

   Step 2: In a small bowl, dissolve the 1 tsp honey in the 1 tbsp hot water. Stir in all the sesame oil (1 teaspoon), Shaoxing wine (1 tsp), regular soy sauce (1 tablespoon), dark soy sauce (1 teaspoon) and white pepper (¼ tsp). Set this sauce aside.

   Uses 1 tablespoon hot water · 1 teaspoon honey · 1 teaspoon sesame oil · 1 tsp Shaoxing wine · 1 tablespoon soy sauce · 1 teaspoon dark soy sauce · ¼ tsp white pepper

3. 3

   Step 3: Loosen all 5 cups chilled, ready-cooked jasmine rice (5 cups) with a fork, breaking up clumps. Keep it ready beside the wok. Rice cooked ahead of time must have been cooled promptly and refrigerated within 2 hours.

   Uses 5 cups ready-cooked jasmine rice, chilled

4. 4

   Step 4: Heat all 1 tbsp wok oil over medium heat. Add the prepared onion and stir-fry until translucent. Add the prepared char siu and stir-fry until heated through.

   Uses 1 tablespoon oil · All diced onion prepared in step 1 · All 450 g cut ready-cooked char siu prepared in step 1

   
5. 5

   Step 5: Add all the loosened chilled rice from step 3 to the hot onion and char siu in the wok. Mix well and press apart remaining clumps with the spatula. Stir-fry for about 5 minutes, continuing until the rice and pork are hot throughout, reaching 74°C/165°F.

   Heat the chilled rice with the pork · 5 minUses All hot onion, pork and oil from step 4 · All 5 cups loosened cooked rice from step 3

6. 6

   Step 6: Add all the sauce from step 2 and the 1 tsp salt to the hot rice mixture. Stir-fry until the seasonings are evenly distributed and the rice has a uniform colour.

   Uses All hot pork and rice from step 5 · All measured sauce mixed in step 2 · 1 teaspoon salt

7. 7

   Step 7: With the wok still over the heat, add all the drained mung bean sprouts and stir-fry until thoroughly cooked and hot through. Add the already scrambled eggs (2) and chopped scallions, mixing gently so the eggs stay in pieces. The final frying is about 1–2 minutes, but continue as needed until the sprouts are fully cooked and the whole mixture, including the eggs, is hot throughout at 74°C/165°F. Serve immediately in six portions, with optional hot sauce alongside.

   Check the final sprout and egg finish · 1 minUses All seasoned pork and rice from step 6 · All ½ cup washed and drained sprouts from step 1 · 2 eggs, already fully scrambled · All chopped scallions from step 1 · Optional unmeasured hot sauce served separately