Roast Pork Fried Rice

Pork fried rice in a white square bowl with wooden chopsticks.

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Roast Pork Fried Rice

Create the ultimate transformation story with this 15-minute Roast Pork Fried Rice that turns leftovers into legends! Pork is easily the most flavorful protein powerup you could add to your fried rice - and when you’re using leftover Char Siu Pork - it’s game over! You just won in life. Morning, noon, and night (yes, including late night), devour cheap & indulgent meals that create minimal dishes and maximum joy!

Prep Time10

Cook Time9

Total Time20

Course: Breakfast, Side Dish

Cuisine: Asian, Chinese

Servings: servings

Calories: 340kcal

Author: Mikha S.

Ingredients

Sauce

2 tablespoon soy sauce
1 tablespoon Shaoxing wine
4 teaspoon oyster sauce
1 teaspoon dark soy sauce
¼ teaspoon sugar
1/4 teaspoon white pepper

Ingredients

8 ounces char siu pork sliced to bite-sized pieces
2 eggs beaten
½ large onion finely chopped
7 garlic cloves minced
1 cup frozen vegetables
3 cups cooked white rice packed
1 teaspoon sesame oil
2 green onions thinly sliced
½ tablespoons sesame seeds optional for serving

Instructions

In a mixing bowl, make the sauce by whisking together soy sauce, shaoxing wine, oyster sauce, sugar, white pepper, & dark soy sauce. Set aside.
Heat a wok on medium-high heat with about a tablespoon of oil. Pour in eggs and scramble until just cooked (still a touch wet) then remove & set aside.
Add a little more oil if the wok looks dry, then toss in char siu pork. Stir & cook for a few seconds, or until meat is heated through.
Add onions & cook for a few seconds until the onions turn translucent, then toss in garlic, Cook for a few more seconds & keep a close eye so the garlic doesn’t burn.
Add the vegetables & cook for about 1-2 minutes, or until the vegetables are tender & excess liquid has evaporated.
Toss in the rice, mix well, & break up any chunks of rice. Increase heat to high, then pour in the sauce along the edges of the wok to create a char. Mix well until the sauce is absorbed into the rice, then spread into an even layer as much as possible & allow it to sit for about 30 seconds to allow rice to caramelize, then mix again.
Add eggs back in, then drizzle in sesame oil. Mix well then turn off heat. Finish with green onions, give a final toss, & enjoy!

Notes

Rice: Cold day-old rice is best since it absorbs soy sauce and other seasonings much easier without turning mushy. Jasmine or any long-grain rice creates flakey takeout-style fried rice. Short and medium-grain rice is much stickier and clumps.
If using freshly cooked rice scroll to the blog post above on how to prep your rice so it doesn't turn mushy or soggy!
Regular and Dark Soy Sauce: Regular soy sauce is used for its saltiness. Dark soy sauce makes your fried rice that deep rich color. You can easily find dark soy sauce at local Asian markets or online. If you skip it, just keep in mind your fried rice will be much lighter in color.

Nutrition