06 May2012

What better way to make use of leftover bits and pieces of char siu (chinese pork barbecue) than to make a huge bowl of char siu fried rice? Nothing earth shattering with this recipe — just a nice, fluffy and yet substantial and satisfying lunch treat. Sometimes, leftovers are better than the original dish… :)

Place a wok over medium high heat and add say 2 tablespoons of vegetable oil. Crack an egg into a bowl and scramble it with a fork. Drop into the hot oil and toss it until it is fluffy and cooked. Remove the egg. Add say another tablespoon of oil to the pan, and saute the ginger for a few seconds, followed by the onion for a few seconds more, then the garlic. Add chopped pieces of char siu and saute for say 30 seconds or so. Add a touch of sugar, some shaoxing rice wine, and a little oyster sauce and mix well.

Add several cups of day old rice and mix well. Add light soy sauce, some of the leftover char siu sauce if you have any, some more oyster sauce… to flavor and slightly color your rice. Mix well, so that you avoid large clumps or patches of white rice remaining in the pan…

Taste a spoonful for seasoning and adjust as you prefer. Add in the scrambled egg, some chopped green onions and mix for a few seconds more.

Transfer to a serving bowl or individual bowls and enjoy! Incredibly quick and easy!

 

COMMENTS:

  1. Anne :-) says:

    MM,

    You’re up and early. This is a good breakfast meal!!

    May 6, 2012 | 6:47 am

     
  2. christine says:

    Now that got me craving for some fried rice MM!!!

    May 6, 2012 | 6:52 am

     
  3. PITS, MANILA says:

    We add a bit of the bottled char-siu sauce to the fried rice when we have left-over barbeque-meat to represent. Gives it that chinese taste and aroma. I haven’t tried the shaoxing rice wine, hope it’s available when I try to get the maltose.

    May 6, 2012 | 7:01 am

     
  4. Guada says:

    That looks yummy! Thanks for showing me the way to “re-invent” leftover Chinese pork.

    May 6, 2012 | 7:50 am

     
  5. Mimi says:

    Add a teaspoon of Korean chilli paste (in red tub) and it will taste better. The colour will look better too.

    May 6, 2012 | 2:52 pm

     
  6. atbnorway says:

    I will dig in right away:-)! No need for ulam!

    May 6, 2012 | 4:36 pm

     
  7. marilen says:

    I could eat this for breakfast, lunch and dinner!! Thank you.

    May 6, 2012 | 10:56 pm

     
  8. Eileen C says:

    nice!!! I want some fried rice!!!!

    May 7, 2012 | 10:53 am

     
  9. Betchay says:

    Fried rice mixed with any leftover is always comfort food!

    May 11, 2012 | 11:38 am

     
 

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