Char Siu Fried Rice
- Makes4 servings
- Cook Time30 minutes
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.
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.
Step 1
In 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.
Step 2
To the fat remaining in the pan, add the scallion whites, garlic and ginger; cook over medium, stirring, until fragrant, about 1 minute. Add the remaining 1 tablespoon neutral oil, followed by the rice. Cook, stirring and breaking up any clumps, until warmed through, about 2 minutes. Add the eggs and char siu; cook, stirring, until heated through, about 1 minute.
Step 3
Add the soy sauce, oyster sauce and ¼ teaspoon pepper; cook, stirring, until the rice is evenly coated, about 2 minutes. Stir in half the scallion greens, then remove from the heat. Stir in the sesame oil, then taste and season with salt and pepper. Serve sprinkle with remaining scallion greens and with additional soy sauce on the side.
