Char Siu Fried Rice [Chinese Pork Fried Rice]

The other day I made a huge batch of air fryer char siu and ended up with tons of leftovers. I knew I couldn’t put it to waste so I decided to make char siu (pork) fried rice and let me tell you… it was so good!

I used to eat char siu fried rice every week when I was younger. My relatives (about 15 of us!) would get together at my Aunt’s house and we would order Chinese takeout from a local restaurant. My go-to order was fried chicken wings and pork fried rice without fail. Let’s just say I was a chubby kid lol.

This recipe reminded me so much of the fried rice I used to eat so it’s a very nostalgic dish. I hope you enjoy it as much as I do! 🙂

Char Siu Fried Rice

Servings 2 people
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins


  • 2 1/2 cups cooked rice, preferably cold and day old
  • 1/2 cup char siu (Chinese BBQ pork) cut into chunks
  • 1/2 cup onion, diced
  • 3 garlic cloves, minced
  • 1 long green pepper or jalapeno, finely chopped
  • 1/4 cup carrot, diced
  • 1 egg, scrambled
  • 1 scallion, chopped
  • 3 tbsp neutral oil, divided
  • salt, to taste


  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp Shaoxing wine
  • 1 tsp sugar
  • 1/8 tsp ground black pepper


  • Let's prepare the sauce! In a bowl, combine soy sauce, dark soy sauce, sesame oil, Shaoxing wine, sugar, and black pepper powder. Mix together well and set aside.
  • In a deep pan or wok, heat up 2 tbsp oil over medium-high heat. Toss in the onion and cook for 1 minute.
  • Next, add garlic, long green pepper, and carrot. Cook for 1-2 minutes until fragrant. Add the char siu and stir fry everything together.
  • Toss in the rice and break the rice apart using a spatula or spoon.
  • Pour the sauce and mix together until the the rice is evenly coated.
  • Push the rice to one side of the wok and add the remaining tbsp of oil on the side without the rice.
  • Crack an egg and gently scramble. Then, mix the egg in with the rice. Taste for seasoning and adjust with salt if needed.
  • Garnish with scallions and enjoy!
Course: Dinner, Lunch, Main Course
Cuisine: Cantonese, Chinese

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