Classic Cantonese Char Siu fried rice with scrambled egg, peas, providing a abundant flavor.
I really hate stir-frying with high fire in hot summer days. Though it is still May, but the temperature in my city is really high. So I use my oven for most of the protein dishes like grilled fish, baked chicken with honey and this roasted pork known as Char Siu.
In the previous month when I enjoyed a dim sum party with some of my university mates, I meet this char siu fried rice at the dim sum hall. I must say the taste is quite unique to me, as I seldom eat fried rice with sweet taste. But the combination is really good. That’s the basic background why this recipe is on the blog.
My husband is a big Char Siu fan. Whenever he see it in our little oven, he will ask for it and my plan to make this classic Cantonese fried rice for next breakfast has been failed for twice due to the situation described above. You can buy some ready char siu from Chinese dim sum hall or make your own version according to this instruction.
Pork Fried Rice
- 4 cups leftover rice
- 2 middle sized egg
- ½ cup peas
- 1 cup diced Char siu pork
- pinch of salt
- pinch of pepper
- 1 tablespoon oil
- ½ tablespoon light soy sauce
- 2 green onions , chopped
- Boil the green peas in boiling water for around 3-4 minutes until soft. Transfer out and drain.
- Heat up ½ tablespoon cooking oil in wok, and then fry scrambled eggs. Transfer out and set aside.
- Heat up around ½ tablespoon cooking oil; add diced char siu and fry until aroma. Add rice, green beans and scrambled eggs,salt and light soy sauce. Give a big stir-fry until well combined.
- Sprinkle with chopped green onion and serve hot!