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Char Siu Fried Rice
Char siu, or Cantonese barbecued pork, makes excellent fried rice. For our version, we add scallions, garlic and ginger, plus soy and oyster sauces, with a drizzle of sesame oil at the finish, but we otherwise keep things simple. For the lightest, fluffiest texture, be sure to use cooked rice that has been chilled so the grains separate rather than stick together in the skillet (or wok). We especially like jasmine rice, but regular long- or short-grain white rice works well.
4
Servings
Tip
Don’t discard the fat in the pan after browning the char siu. Use it to bloom the aromatics and add rich flavor and color to the rice.
30 minutes
Ingredients
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2
large eggs
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Kosher salt and ground black pepper
Directions
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01In a small bowl, whisk the eggs and ¼ teaspoon salt. In a 12-inch nonstick skillet or a 12- to 14-inch wok over medium-high, heat 1 tablespoon neutral oil until barely smoking. Add the eggs and cook, stirring, until set into small curds, about 1 minute. Transfer to a plate; set aside. Wipe out the pan, then set it over medium. Add 1 tablespoon of the remaining neutral oil and the char siu. Cook, stirring, until crisped at the edges, about 4 minutes. Using a slotted spoon, transfer to the same plate.
