Fall is around the corner and it’s all about comfort food during the colder months.
Comfort food for me is a well-balanced meal, all in one bowl that is quick to cook and quick to clean up. Fried rice automatically comes to mind that satisfy all criteria. Plus, it is a great vehicle to sneak in vegetables that my kids would otherwise refuse to eat.
Fried rice is stir-fried rice, cooked in a wok or frying pan with other ingredients, such as eggs, vegetables, meat or seafood.
The best way to make fried rice is using day-old rice that’s been stored in the refrigerator. This is great way to rejuvenate day-old rice. Of course, you can still make fresh rice for this dish. Simply use a tad bit less water than normal to dry it out.
There are many varieties of fried rice. There is Chinese sausage fried rice (Com Chien Lap Xuong), a favorite classic. There is kimchi fried rice, a spicy variety.
In the below recipe, I’m making BBQ pork fried rice with fresh asparagus (Com Chien Xa Xiu Mang Tay) because I made a mountain of Chinese BBQ Pork the other day to use in a variety of dishes and my mom just commented,”rảnh quá đi.”
BBQ Pork Asparagus Fried Rice (Com Chien Xa Xiu Mang Tay)
- Total Time: 15 minutes
- Yield: 5 1x
Description
This fried rice recipe is great if you have leftover Chinese barbecue pork. It’s quick and easy, the perfect recipe for a busy weeknight.
Ingredients
- 3 tablespoons vegetable oil
- 3 cloves garlic (peel and mince)
- 3 eggs (beaten)
- 2 cups chopped cooked BBQ Pork (Thit Xa Xiu/Char Siu)
- 2–3 cups finely sliced asparagus
- 2 lbs day-old rice
- 1 tablespoon chicken or mushroom bouillon powder
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 1 teaspoon granulated white sugar
- 1/4 teaspoon ground black pepper
- 2 green onions (optional; slice thin)
Instructions
- Fry garlic: In a large wok, heat up the vegetable oil on medium high. Swirl oil around so that it coats all the way up to the sides of the wok. Add garlic and stir until fragrant but not brown (about 15 seconds).
- Cook eggs: Add eggs and swirl the liquid eggs up to sides of the oiled wok. Push edges of the eggs into the center to allow any liquid egg to run into the now empty areas of the wok. When the eggs look mostly cooked and still slightly wet, break the eggs into small pieces with a wooden spoon.
- Add chopped Chinese BBQ Pork, asparagus and rice. Toss to combine.
- Season rice: Add mushroom/chicken bouillon powder, garlic powder, salt, sugar and ground black pepper. Toss everything together until combined. Top with green onions (optional) and serve.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese, chinese
