Rich, savory and full of umami, this Chinese BBQ pork fried rice (char siu fried rice) is an ideal way to transform leftover rice and BBQ pork into a fast, flavourful meal. Ready in under 20 minutes, it’s a quick dinner that feels special.
This recipe is perfect if you have leftover char siu pork from a takeaway or roast — it adds sweet, caramelised pork flavour throughout the rice.
Enjoy fried rice? Try other recipes with bold flavours, such as Chinese sausage fried rice, Thai basil fried rice or prawn fried rice.
[feast_advanced_jump_to]
Ingredients
- Chinese BBQ pork (char siu) – diced; adds sweet, savory and slightly smoky umami.
- Cooked leftover rice – day-old or overnight rice works best because it’s drier and holds up when stir-frying.
- Coriander (cilantro) – finely chopped; adds a fresh aromatic finish. Substitute parsley if preferred.
- White pepper – traditional in Chinese cooking; black pepper can be used instead.
- Oil – use a neutral oil such as sunflower, canola, vegetable or grapeseed. Peanut oil adds a subtle nuttiness; olive oil is acceptable if you don’t mind its flavour.
Cooking instructions
Stir-fries cook quickly, so have everything prepped before you heat the wok. Chop, whisk and measure in advance to avoid interruptions while cooking.
Prep everything first — you’ll be glad you did once you’re at the stove.
Below are the steps to make a fragrant, well-textured char siu fried rice.
Prepare the ingredients
Dice the char siu and carrot into small, even pieces roughly the size of the rice grains. This ensures a balanced bite in each spoonful.
Whisk the eggs until bubbly and set aside. Mince the garlic and finely slice the spring onion, separating the white (or stem) from the green parts. Chop the coriander and separate stems from leaves as well.
Use the white stems early in cooking for aroma; add the green parts at the end for freshness.
With everything prepped, you’re ready to cook.
How to make Chinese BBQ pork fried rice
Preheat a wok or large frying pan over high heat. Add oil and swirl to coat the surface — this helps prevent sticking, especially in stainless steel or carbon steel pans.
When the oil is hot (you’ll see ripples or slight smoke), pour in the whisked eggs. Stir gently every few seconds until just set — this should take about 30 seconds. Remove the eggs and set aside.
Without washing the wok, add a little more oil if needed, then add garlic, the white parts of the spring onions, coriander stems and the carrots. Stir-fry over medium heat until aromatic and the carrots begin to soften, about 2 minutes.
Add the diced char siu and stir-fry over high heat until it begins to caramelise and release its aroma, roughly 1–1.5 minutes.
Next, add the rice. Use the flat edge of your spatula to press and gently break apart clumps — don’t stab the grains. Stir-fry over high heat for about 2 minutes, making sure each grain gets direct contact with the hot wok. This step helps build wok hei, the slightly toasted, smoky aroma that makes fried rice so appealing.
Season with soy sauce, salt and white pepper (or black pepper). Toss to combine, then add the cooked eggs back in, breaking them into small pieces similar in size to the pork and carrots.
Finish by stirring in the green parts of the spring onions and coriander for about 20 seconds, then remove from heat. Taste and adjust seasoning if needed.
Adding the eggs back in at the end keeps them golden and tender, complementing the rich char siu flavours.
Serving suggestions
Serve this flavourful fried rice with simple, lightly seasoned sides like a quick garlic spinach stir-fry or steamed leafy greens. On cooler days, a bowl of clear pork bone soup (bone broth) pairs nicely.
If you’re cooking for a group, prepare multiple batches rather than overcrowding the wok so each portion gets properly heated and textured.
Useful tips and tricks
- Give each grain direct heat — let rice contact the hot wok so it toasts slightly and develops better texture and flavour.
- Don’t overcook the eggs — remove them as soon as they’re set and add back at the end for tender, fluffy pieces.
- Cook in batches when needed — avoid overcrowding the wok so everything stir-fries quickly and evenly.
FAQs
Medium-grain or short-grain rice (such as sushi rice) is ideal, though jasmine rice also works. For the best texture, use leftover, day-old rice.
Use leftover rice, which is firmer and drier than freshly cooked rice. Also avoid adding too much liquid during cooking.
Yes — store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a splash of water to restore moisture. Freshly made fried rice still tastes best, so consider prepping ingredients ahead and cooking just before serving.
Leftovers and storage
Store any leftover fried rice in an airtight container in the fridge for up to 4 days. To reheat, add a small splash of water to restore moisture and warm on the stovetop or in the microwave.
Made this recipe? Share your feedback or questions in the comments — I’d love to hear how it turned out.
– Gen
📖 Recipe
Chinese BBQ Pork Fried Rice (Char Siu Pork Fried Rice)
Ingredients
- 3 cups leftover rice ~450g/1lb
- 1 cup Chinese BBQ pork (char siu), finely diced ~150g/5oz
- 2 eggs, whisked
- 1 carrot, finely diced
- ½ cup coriander (cilantro), finely chopped
- 2 spring onions (scallions), finely sliced
- 2 cloves garlic, minced
- 1½ tablespoon oil neutral-tasting or olive oil
Seasoning
- 1 tablespoon soy sauce
- ¼ teaspoon salt
- ¼ teaspoon white pepper or black pepper
Instructions
-
1. Preheat a wok or large frying pan over high heat. Add 1 tablespoon oil, swirl to coat, then pour in whisked eggs. Stir until just set (about 30 seconds), remove and set aside.
-
2. In the same wok, add the remaining oil, garlic, white parts of spring onions, coriander stems and carrots. Stir-fry ~2 minutes until aromatic and slightly softened.
-
3. Add the diced BBQ pork and stir-fry over high heat for ~1.5 minutes until caramelised and fragrant.
-
4. Add the rice and stir-fry ~2 minutes over high heat. Use the back of the spatula to flatten and separate clumps so each grain contacts the hot wok.
-
5. Add soy sauce, salt and pepper, stir for 10 seconds, then return the scrambled eggs and break into small pieces roughly the size of the pork and carrot.
-
6. Stir in the green parts of the spring onions and coriander for ~20 seconds, then serve. Adjust seasoning to taste.
Notes
Oil — neutral oils like sunflower, canola or grapeseed are best. Peanut oil adds nutty notes; olive oil is fine if preferred.
Avoid overcooking eggs — remove eggs as soon as they set and add them back at the end for tender pieces.
Direct heat — make sure each grain of rice gets contact with the hot wok to build texture and wok hei.
To feed a crowd — cook in batches so the wok isn’t overcrowded; the rice will cook quickly in separate batches.
Leftovers — store in an airtight container in the fridge for up to 4 days.
Reheating — add a small splash of water and reheat on the stove or in the microwave to restore moisture.