Comments on: Char Siu Fried Rice a la Marketman

By: Betchay

Betchay — Fri, 11 May 2012 03:38:45 +0000

Fried rice mixed with any leftover is always comfort food!

By: Eileen C

Eileen C — Mon, 07 May 2012 02:53:32 +0000

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

By: marilen

marilen — Sun, 06 May 2012 14:56:23 +0000

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

By: atbnorway

atbnorway — Sun, 06 May 2012 08:36:32 +0000

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

By: Mimi

Mimi — Sun, 06 May 2012 06:52:05 +0000

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

By: Guada

Guada — Sat, 05 May 2012 23:50:47 +0000

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

By: PITS, MANILA

PITS, MANILA — Sat, 05 May 2012 23:01:52 +0000

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.

By: christine

christine — Sat, 05 May 2012 22:52:11 +0000

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

By: Anne :-)

Anne :-) — Sat, 05 May 2012 22:47:25 +0000

MM,

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