Roast (bbq) Pork Fried Rice Recipe

Prepare rice

If not using day-old rice, spread freshly cooked rice on a rimmed sheet pan and chill in the fridge or freezer until dry and cool (at least 30 minutes). Break up clumps with your hands or a fork so grains are separated.

Measure out 4 cups of cold, separated rice. This prevents clumping and helps the rice fry evenly.

Prepare pork

Dice the char siu or roast pork into small 1/4- to 1/2-inch pieces. Pat dry any excess glaze to avoid burning in the pan. Reserve 2 cups diced pork.

Scramble eggs

Heat a wok or large skillet over medium-high heat and add 1 tablespoon neutral oil. Lightly beat the 3 eggs with a pinch of salt. Add eggs to the hot pan and swirl to make a thin omelet. When just set but still moist, break into large curds with a spatula and transfer to a bowl. Wipe the pan clean with a paper towel.

Return the pan or wok to high heat. Add remaining 2 tablespoons neutral oil. When oil is shimmering, add the diced onion and stir-fry 1–2 minutes until softened and translucent.

Add the minced garlic and stir for 15–20 seconds until fragrant (do not let it burn). Add the thawed peas and carrots and continue stir-frying 1–2 minutes until heated through.

Push the vegetables to the side of the wok to create an open space. Add the diced roast pork in a single layer and let it sear undisturbed 30–45 seconds to develop a slight char, then stir with the vegetables.

Add the chilled rice, breaking apart any remaining clumps as you add it. Spread the rice across the wok and allow it to sit 20–30 seconds to dry slightly and get a little color, then stir to combine.

In a small bowl, combine light soy sauce (3 tbs), dark soy sauce (1 tsp), oyster sauce (2 tbs), Shaoxing wine (1 tbs), five-spice (1/4 tsp), white pepper (1/4 tsp), and sugar (1/2 tsp). Pour this sauce mixture evenly over the rice. Stir-fry everything together for 1–2 minutes so the rice and pork are evenly coated and colored.

Add the scrambled eggs back into the wok along with the sliced scallion greens (reserve some for garnish). Toss through to combine. Taste and adjust seasoning — add up to 1/2 tsp additional salt if needed.

Drizzle the sesame oil over the rice and give a final toss to distribute the aroma.

Turn off the heat. Transfer the BBQ pork fried rice to a serving dish. Sprinkle additional sliced scallions and toasted sesame seeds, if using.

Serve immediately while hot. Leftovers store tightly covered in the refrigerator for up to 3 days; reheat in a skillet with a splash of oil to restore texture.