Bbq Pork Fried Rice Recipe

Cook rice (advance step recommended)

Rinse 2 cups long-grain rice under cold water until the water runs clear. Combine rinsed rice and 2.5 cups water in a medium saucepan. Bring to a boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let sit covered 10 minutes. Spread cooked rice on a sheet pan or shallow tray to cool. For best texture, refrigerate at least 2 hours or overnight to dry slightly before frying.

Measure and combine soy sauce (3 tbs), oyster sauce (1 tbs), sesame oil (1 tbs), white pepper (1/4 tsp) and salt (1/2 tsp) in a small bowl; set aside.

If using leftover char siu or BBQ pork, trim any thick fat and dice into 1/4–1/2-inch pieces (about 12 oz). If pork is lean and a bit dry, toss with 1 tsp low-sodium soy sauce. Keep refrigerated until ready to add.

Optional: briefly pan-sear diced pork in 1 tsp vegetable oil on high heat for 1–2 minutes to re-crisp edges, then remove and reserve. This deepens flavor but is not required if pork is already well-seared.

Heat a large wok or wide skillet over medium-high heat until hot. Add 1 tbs vegetable oil and swirl to coat.

Add beaten eggs (3) and stir gently to scramble until just set but still soft, about 30–45 seconds. Transfer eggs to a plate and set aside.

Add remaining 2 tbs vegetable oil to the hot wok. Add diced onion and carrot; stir-fry 1–2 minutes until onion becomes translucent and carrots begin to soften.

Stir in minced garlic and cook 15–20 seconds until fragrant, then add thawed peas and diced pork (or return reserved seared pork). Stir-fry 30–45 seconds to heat through.

Increase heat to high. Add cooled cooked rice to the wok, breaking up any clumps with the back of a spatula. Toss repeatedly so rice gets coated in oil and begins to fry—about 2–3 minutes.

Pour the prepared soy/oyster/sesame sauce mixture evenly over the rice. Stir and toss continuously to distribute sauce and color the rice, 1–2 minutes. Taste and adjust seasoning; add up to 1 tbs more soy sauce if needed.

Return the scrambled eggs to the wok and gently fold them into the rice. Add thinly sliced scallions and toss for another 30 seconds to combine.

If using hoisin, add 1 tsp now and mix briefly for a sweeter, deeper BBQ note. Finish with a drizzle (about 1 tsp) of sesame oil and sprinkle toasted sesame seeds if desired.

Serve immediately with lime wedges on the side for squeezing over individual portions.