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.