This Chinese roast pork fried rice is easy to make and takes only 15 minutes. Stir fried with char siu, it looks just like classic takeout but tastes even better! Pair it sesame chicken or Mongolian beef to complete the meal or serve with bok choy with oyster sauce to keep it light.
Roast pork fried rice is probably the most popular fried rice next to shrimp fried rice. It savory, fragrant, and speckled with that iconic red color pork, known as char siu, or Chinese BBQ roast pork.
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Please scroll down to the recipe card for the ingredient quantities!
- Chinese BBQ roast pork - This is also known as char siu, and it's also the iconic red, roast pork used in Chinese takeout style roast pork fried rice. You can easily make it at home using our char siu recipe or buy it at your local Asian market and some Chinese restaurants, if available.
- Eggs - Fried rice always tastes better with some eggs! It makes the fried rice tastier and more fragrant.
- Onions - Of three vegetables commonly used in fried rice, we highly recommend using some onions. Not only does it add texture, it also adds a lot of flavor.
- Peas and carrots - These two vegetables are mainly for adding color and texture to the pork fried rice. You can use thawed peas and carrots or fresh peas and diced fresh carrots.
- Shaoxing rice wine - Although Shaoxing rice cooking wine is optional, it really makes fried rice so much more fragrant. Highly recommended.
- Soy sauce and oyster sauce - These two are the main seasonings for fried rice. Our recipe is based on light sodium soy sauce, so if using regular soy sauce, you may need to use a little less.
- Sesame oil and green onion - These two are optional for pork fried rice. Sesame oil adds a bit of toasty, nutty flavor. While the green onions are simply garnish.
- Oil - Any neutral oil, such as canola, grapeseed, and avocado, is perfect.
How to make pork fried rice like Chinese takeout
Please scroll down to the recipe card for the full recipe and instructions!
1. Prepare the rice. Using clean hands (with or without gloves) rub and break apart the day old rice. You can use a resealable bag as well. Set aside until needed.
2. Stir fry the pork. Into a wok or pan over medium high heat, add about 1 tablespoon of oil. Once the oil is hot, add the diced BBQ pork and stir fry for about 15 seconds.
3. Stir fry the veggies. To the pork, add the onions, peas, and carrots. Stir fry briefly until the onions just turn translucent, about another 15 seconds. Push the pork and veggies to one side of the pan.
🌟 Pro tip: If possible, offset the wok/pan so that only the empty side is on this heat/fire. This way the pork and veggies won't burn or become overcooked.
4. Scramble the eggs. To the empty side of the wok/pan, add another tablespoon or two of oil. Once the oil is hot, pour the beaten eggs into the oil and scramble until just cooked. Mix everything together.
5. Add rice. To the wok/pan add the prepared rice and give it a brief stir fry to allow everything to combine evenly. Drizzle the shaoxing rice wine around the wok and stir fry until the fragrant and the alcohol is cooked off.
6. Season. Add the oyster sauce and sauce sauce. Stir fry and toss until everything is evenly combined and the fried rice is even in color.
7. Finish. Drizzle in the sesame oil and add the green onions if desired. Briefly stir fry the rice to combine and serve while hot. Enjoy!
- Use chilled, day old rice. A sure way to help prevent your fried rice from becoming mushy, is by using chilled, day old rice instead of freshly made rice. After you make a batch of rice, transfer it to a plate or sheet pan. Spread out the rice and allow it to cool completely before transferring to a container and refrigerating for at least 4 hours.
- Break up the rice before using. To help prevent having clumps of unseasoned rice, rub the rice to break them into separate grains. This is also help reduce cook time.
- Be generous with the oil. Fried rice is the tastiest when cooked with oil. The oil also helps prevent the rice from clumping up and sticking to each other.
- Turn down the heat if necessary. Because Chinese BBQ roast pork contains sugar, it tends to burn and char. It is important to be as prepared as possible, work quickly, and reduce the heat if needed.
Leftover roast pork fried rice can be refrigerated for up to 4 days, once it's completely cooled. Store the leftover covered or in an airtight container.
To reheat, either use heat in the microwave until warmed through, or stir fry on the stove top.
For the stovetop method, heat the pan or wok over medium heat. Once the pan is hot, add the rice and stir fry for about 15 seconds. Drizzle about 1 tablespoon of water on the fried rice, then continue stir frying until the rice is hot. Use a bit more water if needed.
Long grain rice contains less starch and have a drier texture, which makes it ideal for making fried rice. Jasmine rice is also a great option. It is also recommended that the rice is a day old and chilled to help prevent having mushy rice.
Roast pork fried rice from Chinese restaurants are made with Chinese BBQ roast pork, also called char siu, and is known for its iconic reddish color.
There are vegetarian options for oyster sauce like this mushroom oyster sauce, which will also give fried rice that boost of umami. Otherwise, you can simply use a bit more soy sauce, however, of course the flavor will not be as rounded.
No. Using Shaoxing rice wine in the fried rice is optional. However, we do recommended it, as the rice wine adds flavor and makes fried rice super fragrant. If you don't have Shaoxing rice wine on hand, some dry sherry diluted with some water is a good substitute (about half and half ratio). If you prefer to not use alcohol, just use some water instead.
Pork Fried Rice
- 2 cups cooked white rice preferably long grain and a day old
- 4 ounces Chinese BBQ roast pork small diced (also known as char siu; homemade or store-bought)
- 2 large eggs beaten
- ¼ large yellow onion diced
- 3 tablespoons frozen peas and carrots thawed (you can use fresh peas and diced carrots too)
- 1 tablespoon Shaoxing rice wine (optional but highly recommended)
- 2 tablespoons soy sauce light sodium
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil (optional)
- 1 stalk green onion thinly sliced (optional)
- Oil as needed for cooking (any neutral oil)
- Prepare the rice:Break apart the rice by gently rubbing it between your hands. You can do this with gloves on or in a resealable bag. Set aside once done.
- Make the pork fried rice:In a wok or large pan over medium high heat, add about 1 tablespoon of oil. Once the oil is hot, add the diced Chinese roast pork and stir fry briefly to heat up the pork, about 10 to 15 seconds.
- Then, add the diced onion and peas and carrots. Stir fry for another 10 to 15 seconds or until the onions just turn translucent. Push the pork and veggies to one side of the wok or pan.*If possible, offset the wok/pan so that the pork and veggies can be off the heat once you've push them aside. This will help the roast pork from burning, as it contains a bit of sugar.*
- If needed, add about 1 to 2 tablespoons of oil to the empty side of the pan. Once the oil is hot, pour the beaten egg into the oil. Scramble the eggs until just cooked and mix in the pork and vegetables.
- Add the prepared white rice and stir fry for a few seconds to combine everything. Drizzle the Shaoxing rice wine around the pan and stir fry for about 15 to 30 seconds or until the rice is fragrant and the alcohol is cooked off.
- Season the pork fried rice with soy sauce and oyster sauce. Stir fry and toss everything until evenly combined and the fried rice is even in color.
- Finish by adding sesame oil (if desired) and sliced green onions. Stir fry the fried rice for a few more seconds.
- Serve and enjoy the pork fried rice while it's hot, and garnish with more sliced green onion if you wish.
- You can easily make char siu (Chinese BBQ roast pork) at home. Leftovers are great for dishes like this pork fried rice. Some Chinese markets, such as 99Ranch, also sells it in their hot food aisle if you don't have time to make it yourself.