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
Units
Scale
- 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, Chinese, Vietnamese