Stir-fry

Pork Fried Rice

Name: Pork Fried Rice
Yield: 4
Cuisine: Chinese
Ingredients: 4 cups Cooked jasmine rice (Ensure the rice is cold; best if refrigerated overnight); 1 cup Cantonese roast pork (Char Siu) (Diced or finely chopped); 1 medium Onions (Finely chopped); 4 stalks Scallions (Chopped, with green and white parts separated); 3 tablespoons Soy sauce (Use light or regular soy sauce); 2 tablespoons Cooking oil (Peanut or vegetable oil recommended); 1 small Carrots (Diced); 1/2 Bell pepper (Diced, any color); 2 Eggs (Beaten); 2 cloves Garlic (Minced); to taste Salt and pepper

What does it taste like?

A flavorful take on fried rice with Cantonese roast pork, incorporating fresh vegetables and a savory soy sauce base.

Recipe Notes

For best results, use rice that has been cooked and cooled. Freshly cooked rice might be too moist and result in a mushy fried rice.

Feel free to adjust the amount of soy sauce according to your taste, but remember it can make the rice too dark if overused.

If you like it a bit spicy, you can add some chopped chilies or a dash of chili oil.

Cooking Method

Stir-Frying

Ingredients

Serving Size: 4

Cooked jasmine rice (4 cups)

Cantonese roast pork (Char Siu) (1 cup)

Onions (1 medium)

Scallions (4 stalks)

Soy sauce (3 tablespoons)

Cooking oil (2 tablespoons)

Carrots (1 small)

Bell pepper (1/2)

Eggs (2)

Garlic (2 cloves)

Salt and pepper (to taste)

Instructions

Heat 1 tablespoon of oil in a large wok or frying pan over medium-high heat. Add the onions and white parts of the scallions, stir-fry until they start to soften.
Add the garlic, carrots, and bell pepper to the wok. Stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.
Push the vegetables to one side of the wok, add the beaten eggs to the other side, and scramble them lightly until just set.
Add the cold rice to the wok, breaking up any clumps. Stir everything together to mix well.
Drizzle in the soy sauce, stirring to coat the rice evenly. Adjust the heat to high, add the diced roast pork, and continue to stir-fry for 2 more minutes to heat through.
Season with salt and pepper to taste. Turn off the heat, mix in the green parts of the scallions.
Serve hot directly from the wok or transfer to a serving dish.