Bbq Fried Rice Recipe

Rice prep

Break up any clumps in the day-old rice with your hands or a fork so grains are separated and easy to stir-fry. Keep rice chilled until ready to use.

Mise en place

Dice the onion, slice the Chinese sausage, cut the brisket into 1/2-inch cubes, thaw the peas and carrots, and slice scallions. Mix all sauce ingredients (soy sauce, dark soy, hoisin, barbecue sauce, oyster sauce, vinegar, sugar, sesame oil) in a small bowl and set aside.

Heat a wok or large heavy skillet over high heat until smoking slightly. Add 1 tablespoon neutral oil and swirl. Add the sliced Chinese sausage and stir-fry 1–2 minutes until it starts to render fat and brown. Push sausage to the side of the wok.

Add the brisket cubes to the center in a single layer. Let sear without moving for 30–45 seconds to develop color, then stir-fry another 1 minute until heated through. If brisket is very fatty, remove excess rendered fat, leaving about 1 tablespoon in the wok to flavor the rice. Transfer sausage and brisket to a bowl and set aside.

Add the remaining 2 tablespoons of neutral oil to the hot wok. Add the diced onion and stir-fry 1–2 minutes until translucent and just beginning to brown at the edges.

Push onions to the side to create a small empty space in the wok. Crack the eggs into the empty area, sprinkle with a pinch of salt, and scramble quickly until just set but still slightly glossy. Break the eggs into bite-sized curds and mix with the onions.

Increase heat to high. Add the chilled rice to the wok in handfuls, spreading it out and letting it sit 10–15 seconds before stirring to get some toasted edges. Stir-fry 2–3 minutes until the rice is heated through and starting to show some golden grains.

Add the thawed peas and carrots and most of the sliced scallions (reserve some for garnish). Stir to combine and cook 1 minute.

Return the cooked Chinese sausage and brisket to the wok and toss to combine evenly with the rice.

Give the prepared sauce a quick stir, then drizzle it evenly over the rice while continuously tossing or stirring. Stir-fry 1–2 minutes to allow the sauces to coat the rice and ingredients and for flavors to meld. Taste and adjust: add up to 1/2 teaspoon more soy sauce or 1/4 teaspoon salt if needed.

Add freshly ground black pepper and a final drizzle of sesame oil. Toss again. If the rice looks dry, add 1 teaspoon neutral oil or 1 teaspoon water to help distribute sauce.

Turn off the heat. Transfer the BBQ fried rice to a serving platter. Sprinkle toasted sesame seeds and reserved scallions over the top and serve immediately.