Char Siu Fried Rice

Method9 steps

1. 1

   Step 1: Beat the 3 eggs in a small bowl, adding the optional pinch of salt (1 pinch) if desired. Heat a little of the separate frying oil in a small pan over medium heat. Scramble the eggs until just fully set, with no liquid egg remaining. Transfer them to a plate and reserve.

   Uses 3 eggs · 1 pinch salt, optional for the eggs · Actual frying-oil draw for scrambling the eggs

2. 2

   Step 2: Heat another actual draw of the frying oil in a large, deep pan over medium-high heat. Add the diced large onion (1) and sauté for about 3 minutes, until softened.

   Sauté onion · 3 minUses Actual frying-oil draw for sautéing the onion · 1 large onion, diced

3. 3

   Step 3: Add the 8 minced garlic cloves to the softened onion and sauté for 1 more minute.

   Sauté garlic · 1 minUses Sautéed onion · 8 cloves garlic, minced

4. 4

   Step 4: Add the 1 lb bite-sized ready cooked char siu and stir it into the onion and garlic.

   Uses Sautéed onion and garlic · 1 lb cooked char siu roast pork, cut into small bite-sized pieces

5. 5

   Step 5: Add the 5 cups already cooked white rice. Break up clumps and stir-fry for about 3 minutes, until the rice and roast pork are thoroughly hot. Rice straight from the refrigerator may need a couple of minutes longer; reheated leftovers should reach 165°F / 74°C.

   Stir-fry cooked rice · 3 minUses Char siu, onion and garlic · 5 cups cooked white rice, preferably safely refrigerated leftovers

6. 6

   Step 6: Add the 2 tbsp oyster sauce, 2 tsp seasoning sesame oil and ½ tsp ground white pepper. Add the source 1 tbsp soy sauce, or an actual smaller amount if the char siu is particularly salty and saucy. Toss until the hot rice is seasoned evenly.

   Uses Hot char siu fried rice · 2 tbsp oyster sauce · 2 tsp sesame oil, for seasoning · ½ tsp ground white pepper · Up to the source 1 tbsp soy sauce; use an actual smaller amount if the roast pork is very salty

7. 7

   Step 7: Return all the reserved scrambled eggs to the seasoned rice. Gently break the cooked egg pieces apart and fold them through evenly.

   Uses Seasoned char siu rice · Reserved scrambled eggs

8. 8

   Step 8: Turn off the heat. Fold in all the chopped green onions (3 stalks), mix evenly and serve the fried rice hot.

   Uses Char siu fried rice with scrambled eggs · 3 stalks green onions, chopped

9. 9

   Step 9: Refrigerate any leftover finished fried rice promptly in a covered container and use within 3–4 days. Reheat the actual remaining portion thoroughly to 165°F / 74°C before serving.

   Uses Actual dish remaining after serving