B.b.q. Pork Fried Rice Recipe

Prep rice and eggs

Use 3-4 cups of cooked long-grain white rice that has been chilled (preferably refrigerated overnight) so grains are separated. Crack 3 large eggs into a bowl and beat lightly with a pinch of salt.

Heat a large wok or heavy skillet over high heat until shimmering. Add 1 tablespoon vegetable oil and swirl to coat.

Add the beaten eggs and immediately scramble quickly, breaking into small curds. Cook until just set but still soft, then transfer eggs to a bowl and set aside.

In a small bowl combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, and 1 teaspoon sesame oil. Stir to make the BBQ sauce for the rice.

Add another 1 tablespoon vegetable oil to the hot wok. Add the diced BBQ pork and stir-fry for 1–2 minutes until edges are warmed and begin to caramelize. Push pork to the side of the wok.

Pour the prepared sauce over the pork and toss quickly to coat and heat through for about 30–45 seconds. Remove pork and sauce mixture to the bowl with the cooked eggs (or keep to the side).

If needed, add the remaining 1 tablespoon vegetable oil to the wok and return to high heat. Add the finely diced onion and carrot; stir-fry for 2–3 minutes until they start to soften.

Add the grated ginger and minced garlic; stir constantly for 20–30 seconds until fragrant but not burned.

Stir in the thawed peas and sliced scallion whites (reserve some green tops for finishing). Cook for another 30–45 seconds until peas are heated through.

Raise heat to very high. Add the chilled cooked rice to the wok, breaking up any clumps with a spatula. Spread the rice across the wok and let it sit undisturbed for 20–30 seconds to develop a little toasty char, then stir and repeat once more.

Return the pork and egg mixture to the wok. Toss everything together to combine evenly with the rice and vegetables.

Sprinkle the 2 tablespoons stock evenly over the rice to help loosen grains and create a little steam. Add white pepper and salt. Stir-fry for 1–2 minutes, tasting and adjusting seasoning — add a splash more soy or a pinch more salt if needed.

Turn off the heat and stir in the sliced scallion green parts. If using, drizzle optional chili oil or Sriracha and sprinkle toasted sesame seeds. Toss gently to combine.

Serve hot, portioned into 4 generous servings.