fried rice with egg-coated grains.
Char siu (Chinese BBQ pork) is traditional; ham or bacon work as substitutes. Japanese short-grain rice is too sticky; use jasmine or long-grain.
Dark soy sauce is for color; omit if unavailable but dish will be paler. Work in batches for more than 4 servings; overcrowding kills wok heat.
Ingredients
Scale
Measurement units
- 4 cup Day-old cooked jasmine rice, cold
- 3 whole Eggs
- 4 tbsp Vegetable oil
- 3 clove Garlic cloves, minced
- 1 cup Char siu or ham, diced
- 5 whole Scallions, sliced, whites and greens separated
- 1 cup Bean sprouts
- 2 tbsp Light soy sauce
- ½ tbsp Dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp Toasted sesame oil
- ½ tsp White pepper
- ¼ tsp Salt
Ingredients
Scale
Measurement units
- 4 cup Day-old cooked jasmine rice, cold
- 3 whole Eggs
- 4 tbsp Vegetable oil
- 3 clove Garlic cloves, minced
- 1 cup Char siu or ham, diced
- 5 whole Scallions, sliced, whites and greens separated
- 1 cup Bean sprouts
- 2 tbsp Light soy sauce
- ½ tbsp Dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp Toasted sesame oil
- ½ tsp White pepper
- ¼ tsp Salt
Instructions
Prep rice and eggs
Break up cold rice thoroughly with hands, separating every clump. Beat eggs with salt in a bowl.
Ingredients
- day-old rice (4 cup)
- eggs (3 whole)
- salt (¼ tsp)
Start wok and cook char siu
Heat wok over highest heat until smoking. Add 1 tablespoon oil, swirl. Add char siu and stir-fry 1 minute until edges crisp. Transfer to plate.
Equipment
- wok
Ingredients
- vegetable oil (1 tbsp)
- char siu, diced (1 cup)
Fry the rice with egg coating
Add 2 tablespoons oil to wok. When smoking, add rice and spread flat. Immediately pour beaten eggs over rice. Toss quickly to coat grains with egg before it fully sets. Continue tossing and pressing rice against wok for 3 to 4 minutes until grains are separate and some are golden.
Equipment
- wok
- wok spatula
Ingredients
- vegetable oil (2 tbsp)
Add the aromatics and season
Push rice to one side. Add remaining 1 tablespoon oil. Add garlic and scallion whites, stir 15 seconds. Mix with rice. Drizzle soy sauces and Shaoxing wine around edge of wok, letting them sizzle, then toss to coat rice evenly.
Equipment
- wok
Ingredients
- vegetable oil (1 tbsp)
- garlic cloves (3 cloves), minced
- scallion whites (2 stalks)
- light soy sauce (2 tbsp)
- dark soy sauce (½ tbsp)
- Shaoxing wine (1 tbsp)
Drizzle with oil
Return char siu to wok. Add bean sprouts, scallion greens, and white pepper. Toss 30 seconds until sprouts barely wilt. Drizzle with sesame oil, toss once, and serve immediately.
Equipment
- wok
Ingredients
- bean sprouts (1 cup)
- scallion greens (3 stalks)
- white pepper (½ tsp)
- toasted sesame oil (1 tsp)
Before you cook
Cook notes
- • Char siu (Chinese BBQ pork) is traditional; ham or bacon work as substitutes.
- • Japanese short-grain rice is too sticky; use jasmine or long-grain.
- • Dark soy sauce is for color; omit if unavailable but dish will be paler.
- • Work in batches for more than 4 servings; overcrowding kills wok heat.
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