Pork Fried Rice
Pork Fried Rice with BBQ Pork Cut into small and added to Seasoned Old Dried Rice and Aromatics.
While using leftover Char Siu Pork is usually how Pork Fried Rice is done. You can just add cooked Pork or use your favorite BBQ Sauce with the Pork. The Idea is to coat the pork in the Sauce and Stir Fry to create some caramelization. You will then add the Pork to the Fried Rice.
My Take on it is to create the Pork Char Siu on the fly. You small dice, so it doesn’t take much for the sauce to get in and get a good marinade in a relatively short period. It doesn’t have to be Char Siu too. Any other BBQ Sauce would work for Pork Fried Rice.
The Rice has to be old Basmati or Jasmine Rice. This means that the Rice has to be made up ahead of time a day or longer to give it time to dry out.
You make Regular White Rice in a Rice maker. When your done cooking. Spread it out on to a baking sheet to let cool. Once cooled, Store it away in the fridge for at least a day. Check to see if it crumbles easy. If it does you’re all set. Else you will need to leave the Rice to Dry longer until it is completely dried and crumbles easily.
Dried Rice is very crucial. This is where you get the Texture associated with Fried Rice. In addition to it being more readily available to soak up any liquids it comes into contact with. Such as Soy Sauce.
When ready to use Combine the Old rice with Soy Sauce to get good Color and set aside.
Pork Fried Rice Add Ins
You can include some aromatics like Onions, Garlic, Ginger as well as some visually pleasing items like Green Onions, Pepper Flakes, Carrots, Peas, Eggs for texture contrast. Additional Add Ins Might include Diced Nappa Cabbage, Bean Sprouts, Diced Daikon or Radish.
You can also take 1-2 Tbl of Soy Sauce and add some Char Siu Sauce to mix the Rice with. This will also color your rice which may be desired or not.
Pork Fried Rice Seasoning
I always like to add additional Seasoning to make that Rice something else. For Pork Fried Rice I use Pork or Chicken Broth Powder, White Pepper and/or Chili Flakes sometimes with Chinese 5 spice.
You can also get into different types of Soy Sauce for additional taste.
The Pork used is Char Siu Pork or BBQ Pork that has been previously cooked. Chopped up for the Fried Rice.
If you don’t have this available. You can do a very quick version of it.
Combine all the Ingredients for the Char Siu Sauce. You small Dice your Pork. Let it sit in the marinade while you get everything else ready. When all set to cook. Scoop out the Pork and Fry in a Wok with some oil until done. Set aside and wipe the Wok Clean.
You can substitute the Char Siu Sauce with any other BBQ Sauce or previously cooked BBQ Pork.
Pork Fried Rice Key Points
- Add Soy Sauce to the Rice and allow to absorb before cooking.
- Typically you want to fry rice at the highest heat level. However with this dish we have to go on medium heat to allow the Pork to cook due to being marinated. If we were to cook on high heat we would caramelize the sauce way before we had a chance to cook the pork.
- If the Pork is plain or just seasoned with Salt and Pepper you can cook it on high heat and there is no need to remove it from the wok.
- The Wok needs to be seasoned well and hot enough with a high smoke point oil when adding the Rice in. Else you will get Rice sticking to the Wok.
- 1 C of Uncooked rice will yield about 3 cups of prepared Old Rice.
Pork Fried Rice
- 3 C Old Rice
- prepared Char Siu or BBQ Sauce – Link in the Notes
- Pork chopped small
- 2 cloves Garlic minced
- 1 small Onion diced
- 1/2 inch Ginger minced
- 2 Tbl Soy Sauce or as needed to reach a good color and flavor
- optional Additional Add Ins
- optional Seasoning
- Dice the Pork into desired size and marinate in Char Siu or BBQ Sauce.
- Prepare your Onion, Garlic and Ginger along with any add ins. Set aside.
- Combine Soy Sauce with Rice to get good Color.
- Add some oil to Wok over medium heat and allow to come up in temp. Add Pork without the marinade and Stir Fry until done. Remove from the Wok and wipe the Wok Clean.
- Add more oil to the Wok while on Max Heat and stir fry the aromatics (Onion, Garlic & Ginger) and any additional add ins for a few seconds. Add in your Rice and Toss. Mix well and keep the rice moving.
- Add your Pork Back in. Continue to Stir Fry for a few minutes. Until the rice is dry again. Add some seasonings of your choice and mix. Serve or Keep Warm.