Got leftover rice and some Char Siu in the fridge? This Char Siu Fried Rice is one of the easiest ways to turn them into a fast, flavorful meal. It’s packed with tender Chinese BBQ pork, colorful veggies, and seasoned just right. Everything comes together in minutes, and it tastes just like your favorite takeout (if not better).
If you’ve got some leftover rice and Char Siu (Chinese BBQ Pork) in the fridge, you’ve already got the makings of a fantastic meal! This Char Siu Fried Rice comes together fast and turns simple leftovers into something you'll actually look forward to eating.
It’s one of my favorite ways to use up extra Char Siu. Tender, caramelized pork, fluffy rice, and a colorful mix of veggies, all tossed together in a hot wok with a simple sauce.
The sweetness of the Char Siu balances perfectly with the savory soy sauce and nutty sesame oil, and a dash of white pepper adds just the right kick. It tastes like takeout but feels even better: a no-fuss dinner that’s quick, comforting, and full of flavor.
Want to make your own Char Siu?
Check out my Air Fryer Char Siu recipe for a quick and easy version. Want something with more of that traditional, caramelized finish? Try my Oven-Roasted Char Siu.
When making either of these, I always make extra so I have enough for this fried rice later.
How to Make Chinese BBQ Pork Fried Rice
Heat 2 tablespoons of cooking oil in a wok over medium-high heat. A hot wok is essential to prevent the egg from sticking, so wait until it starts to smoke lightly - this is your cue to get cooking!
Pour in 2 lightly beaten eggs and let them sit undisturbed for about 30 seconds to give them some time to set. Using your wok spatula, gently scramble the eggs.
Once they are cooked through, remove the scrambled eggs from the wok and set them aside.
Add the remaining 2 tablespoons of cooking oil, then toss in ½ a diced onion and 1 cup of frozen mixed vegetables (peas, carrots, and corn).
Stir-fry for a few minutes until the onions turn translucent and the veggies are cooked through.
Add 1 cup of diced or thinly sliced Char Siu (Chinese BBQ Pork) and stir well to combine. Let it heat through so the flavors can start coming together.
Next, add 4 cups of cold, day-old cooked rice.
If it’s clumped together, wet your fingers and gently break it apart before adding it to the wok. It’ll stir-fry much more evenly that way.
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Return the scrambled eggs to the wok, along with a dash of ground white pepper.
Drizzle 2 tablespoons of soy sauce, 1 teaspoon of dark soy sauce and ½ teaspoon of sesame oil over the rice.
Stir-fry the mixture thoroughly, ensuring every grain of rice is evenly coated with the sauce. Take your time here, as the sauce will give the rice its beautiful color and depth of flavor.
Turn off the heat and sprinkle in ⅓ cup of chopped scallions. Give it a final stir, then serve while it’s hot.
Enjoy!
🔥 Pro Tips for the Best Char Siu Fried Rice
Use day-old rice. Freshly cooked rice is too soft and sticky. For the best texture, use rice that’s been chilled overnight so it stays fluffy and separate in the wok.
Break up the rice before cooking. Wet your fingers and gently break apart any clumps before adding it to the wok. It makes stir-frying easier and helps the rice absorb flavor more evenly.
High heat is key. Don’t be afraid to crank up the heat. Make sure your wok is nice and hot before adding the ingredients. That quick sear is what gives fried rice its signature flavor.
Adjust to taste. The saltiness can vary depending on the soy sauce and Char Siu you use, so taste as you go and season accordingly.
Frequently Asked Questions
Absolutely! Absolutely. Fresh carrots, peas, corn, green beans, or mushrooms all work great. Chop them small so they cook quickly. You can also toss in bean sprouts or edamame for extra texture.
A medium or long grain rice like jasmine rice works best because it stays fluffy and doesn’t clump together. You can also use brown rice for a healthier option or if you want to switch things up.
Short grain rice may also work as long as it is properly broken apart before cooking, but it will result in a stickier texture compared to the medium or long grain varieties.
Day-old rice is ideal because it’s drier, which helps it absorb seasonings and prevents clumping. If you only have freshly cooked rice, spread it out on a tray to cool completely before using. This will help remove some of the moisture. When stir-frying, you can add a bit more cooking oil to ensure the rice seasons evenly.
It can be! Simply substitute regular soy sauce with tamari, coconut aminos, or a gluten-free soy sauce. Also, double-check your Char Siu marinade or use a homemade version that is gluten-free.
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave with a splash of water or stir-fry quickly in a hot wok or pan until warmed through.
No Char Siu? No problem. You can use leftover chicken, shrimp, or beef instead. It won’t have the same sweet-savory flavor, but it’ll still be delicious.
Jumped straight here to the recipe? Please consider coming back to read the whole post when you have the time as I have included step-by-step instructions with photos.
Chinese BBQ Pork (Char Siu) Fried Rice
Ingredients
- 4 tablespoons cooking oil (divided)
- 2 eggs lightly beaten
- ½ onion diced
- 1 cup frozen vegetable mix (peas, carrots and corn) (no need to thaw)
- 1 cup char siu diced or sliced thinly
- 4 cups cooked rice cold, day-old rice for best texture
- 1 teaspoon salt
- 1 dash ground white pepper or to taste
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- ⅓ chopped scallions
Instructions
- Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Once it starts to smoke lightly, pour in 2 lightly beaten eggs. Let them sit for 30 seconds, then gently scramble. Remove and set aside.
- Add the remaining cooking oil (2 tablespoon) to the wok, then stir-fry the diced onion and frozen vegetables until the onion turns translucent and the vegetables are cooked through.
- Add the Char Siu and stir well to combine. Let it heat through.
- Add the cold, day-old rice, breaking up any clumps before adding it to the wok.
- Return the scrambled eggs to the wok, then season with salt and ground white pepper.
- Drizzle in the soy sauce, dark soy sauce, and sesame oil. Stir-fry everything together until the rice is evenly coated and heated through.
- Turn off the heat and sprinkle chopped scallions over the rice. Give it a final stir and serve hot.
Notes
Nutrition
Other Recipes You May Enjoy
- Shrimp Fried Rice
- Indonesian Fried Rice (Nasi Goreng)
- Rice Cooker Hainanese Chicken Rice
- 17 Classic and Unique Fried Rice Recipes
- Sizzling Rice Soup
Christine says
I am not able to find different color soy sauces in my market. Can I use Kikoman regular soy sauce for this recipe? It looks so good!
Char says
Hi Christine. Yes, absolutely! Kikoman regular soy sauce works just fine. I can't wait for you to try this recipe!