When I make homemade char siu pork – I always have plenty of leftovers. So what’s great about storing it in the freezer is that when I want to whip up a quick and easy dinner for busy weeknights with just a batch of rice, egg and leftover Chinese BBQ pork, this Chinese fried rice is the perfect choice.
Char siu fried rice is a popular Cantonese cuisine that combines the rich, sweet, and savoury flavours of char siu pork with the comforting, umami-packed experience of fried rice and vegetables. If you’re a fan of Chinese food, you’ll most likely have tried this dish at a local Chinese restaurant or takeaway. If you haven’t, then give it a try!
What is char siu fried rice?
Char siu fried rice is a classic Cantonese fried rice dish featuring diced char siu pork, eggs, vegetables, and rice, stir-fried together with a combination of soy sauce, oyster sauce and other seasonings. The char siu pork, known for its distinctive reddish hue and caramelised glaze, lends a smoky sweetness that complements the savoury fried rice base.
The origins of char siu pork can be traced back to traditional Cantonese barbecued meats, where pork is marinated in a mixture of honey, five-spice powder, soy sauce, and hoisin sauce before being roasted or grilled. Char siu pork is super easy to make – in the oven or the air fryer.
Why you should make char siu pork fried rice
When my dad used to own a Chinese takeaway, I loved watching him slice up huge hunks of Chinese pork, then fry it up with fluffy eggs, cold jasmine rice – it was a very popular dish with his customers and I am sure you’ll love it too. The combination of textures, from the tender bites of char siu pork to the fluffy rice, peas and sweetcorn, as well as eggs, means this is a comforting, tasty and filling meal that you can enjoy on its own or as part of a larger Chinese spread.
This dish is also versatile. You can make pork char siu fried rice using leftover rice and pre-cooked char siu, making it an excellent way to repurpose leftovers. Plus, you can customise the dish by adding your favourite vegetables or adjusting the level of seasoning to suit your taste.
What ingredients are needed?
Making char siu fried rice at home is easy – you only need a few simple ingredients.
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cooked rice (for best results it should be cold and a day old)
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char siu pork, diced
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2 eggs, lightly beaten
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frozen vegetables – I like to use peas and sweetcorn
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spring onions/green onions, chopped
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garlic cloves, minced
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ginger paste
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light soy sauce
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dark soy sauce
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oyster sauce
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Shaoxing wine (or rice wine/dry sherry)
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vegetable oil
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pinch of salt
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pinch of white pepper
How to make this char siu fried rice recipe?
Here’s a step-by-step char siu fried rice recipe to help you recreate this dish at home.
Prepare the ingredients: If you don’t have char siu pork ready, you can purchase it from your local Asian supermarket or make it at home (here is my recipe). Dice the char siu into small, bite-sized pieces or small chunks.
Cook and cool your rice ahead of time, as cold rice works best for making good fried rice. I always suggest using leftover rice.
Mix your sauce: In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce and Shaoxing wine.
Heat a large wok or a large pan: Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the garlic, spring onions, peas, and sweetcorn, and stir-fry for 2 minutes and then toss in the diced char siu and continue to stir-fry for another 2-3 minutes.
Add the beaten eggs: Push the ingredients to one side of the wok, add the beaten egg, and scramble them into small pieces as it cooks in the wok.
Add the rice: Add the cold rice to the pan. Break up the cold rice with a spoon and stir fry well to combine the rice with the vegetables and char siu pork.
Season the rice: Drizzle the soy sauce, oyster sauce and Shaoxing wine mixture over the rice, stir to coat evenly and toss everything together. Taste and adjust with salt and pepper. Continue to cook for 3-4 minutes, stirring continuously to ensure even heating.
Serve and enjoy: Transfer the char siu fried rice to a serving dish and enjoy it hot.
Can you use other leftover meat instead?
While this recipe is for leftover char siu pork, you can certainly adapt it to use up leftover chicken or other cold meats. I even have an air-fried char siu Chinese chicken recipe that will work perfectly in this.
Can you store leftover fried rice?
Fried rice is kept well in an airtight container and can be stored in the refrigerator for up to three days. It can be quickly reheated on high in the microwave, making it an excellent option for weekday lunches or dinners.
Tips for the perfect char siu fried rice
- Use cold leftover rice: Freshly cooked rice tends to be too moist and can result in soggy fried rice. Day-old rice that has been chilled in the refrigerator has the perfect fried rice texture for frying, as the rice grains are separated. I like to use jasmine rice for this dish.
- High heat is key: Cooking fried rice over high heat helps to achieve that slightly crispy, smoky flavour characteristic of authentic Cantonese fried rice.
- Customise your veggies: Feel free to add other vegetables such as peppers, beansprouts, carrots, sliced onions or pak choi/bok choy to the mix. This dish is adaptable to whatever you have in your fridge.
- Add more spice – to liven up this Char siu fried rice drizzle with chilli oil before serving, or even add some freshly chopped red or green chillies while you’re stir-frying the garlic and vegetables.
One of the best things about pork char siu fried rice is its versatility. It can be served as a standalone dish or as part of a larger Chinese meal alongside dim sum, sesame prawn toast, spring rolls, or steamed vegetables.
Easy char siu fried rice (Chinese BBQ pork)
Ingredients
- 250 g char siu pork sliced into bite-sized pieces
- 1 tbsp vegetable oil
- 3 cloves garlic minced
- 2 spring onions sliced extra for serving (optional)
- 1 tablespoon ginger paste
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 2 eggs lightly beaten
- 80 g frozen peas
- 80 g frozen sweetcorn
- 300 g cold cooked white rice
- A pinch of salt and white pepper to taste
Instructions
- Prepare your ingredients. Slice the char siu pork into bite-sized pieces (See note 1).
- In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce and Shaoxing wine, and give it a good mix.
- Heat 1 tbsp of vegetable oil in a large wok or pan over medium-high heat. Add the garlic, ginger, spring onions, peas, and sweetcorn, and stir-fry for 2 minutes and then toss in the diced char siu and continue to stir-fry for another 2-3 minutes.
- Push the ingredients to one side of the wok, add the beaten egg, and scramble them into small pieces as it cooks in the wok.
- Then add the cooked cold rice to the pan. Break up the cold rice with a spoon and stir fry well to combine the rice with the vegetables and char siu pork.
- Drizzle the soy sauce, oyster sauce and Shaoxing wine mixture over the rice, stir to coat evenly and toss everything together. Taste and adjust with salt and pepper. Cook for 3-4 minutes, stirring continuously to ensure even heating.
- Serve hot in bowls, with an extra sprinkle of spring onions and chilli oil if you want it spicy.
I love char siu and this is a great way to use up leftovers. Taste just like the one in the takeaway
As the recipe suggests, an easy char siu dish to make. One of the family’s new favourites 👍
Really tasty – thanks for this.