Char Siew Fried Rice

Pork, Rice September 26th, 2006

Char Siew Fried Rice

There are many variants of fried rice. In fact, it is only limited by the chef’s imagination. One of the most popular is Egg Fried Rice, a recipe which I previously shared in this site. Another way of frying rice is to add meat to it and this gives the fried rice a good dose of flavour.

Sometimes, I will buy char siew (barbecued pork) from the market and use it as an ingredient in my fried rice. Most of the “tai chaus” (restaurants) also fry their rice this way though I must qualify myself and say that my recipe is more home-style and perhaps, different in some ways. Whilst the list of ingredients may seem long, it is actually not too complicated a recipe if you actually put your hand to it and try it for yourself.

This is my recipe for Char Siew Fried Rice.


  • 3 bowls of cooked rice (preferably overnight cooked rice) [bowl denoting rice bowl]
  • 1/2 bowl of french beans (cut into tiny cubes)
  • 1/2 bowl of carrots (cut into tiny cubes)
  • 3/4 bowl of char siew (cut into tiny cubes)
  • 5 shallots (sliced thinly)
  • 3 bulbs garlic (chopped)
  • 3 eggs
  • 4 tablespoons cooking oil (preferably palm oil)


  • 3 teaspoons of salt
  • White pepper powder to taste
  • 1 tablespoon oyster sauce
  • 2 teaspoon light soya sauce
  • 1 pinch of msg (optional)


Heat oil in wok and fry shallots till golden brown. Remove fried shallots and set aside.

With remaining oil in wok and at high heat, add garlic, french beans and carrots and stir fry for 1 minute. Add salt and pepper.

Make a “well” in the wok by pushing the french beans and carrots aside. Break eggs into the “well” and fry it till cooked. Mix with french beans and carrots followed by char siew. Fry and mix well for another 1 minute.

Add rice and stir fry the rice for 2 to 3 minutes whilst adding oyster sauce and light soya sauce. If wish to, add a pinch of msg. (The amount of salt, oyster sauce and light soya sauce can be adjusted to your prefered taste)

Serve hot and sprinkle fried shallots over the fried rice before serving.

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  1. 1
    January 26th, 2007 at 5:02 am

    I call my Char Siew Fried Rice : Yang Zhou Chow Fun! I don’t add french beans or carrots, but use bacon (cut into small pieces) and some of its oil of course. I also add spring onion for the color.
    Of course, like you say, the ingredients for Fried Rice is only limited by the chef’s imagination.

  2. 2
    January 26th, 2007 at 8:51 am

    simcooks : I like fried rice with ham as well. Nice!

  3. 3
    Patricia Scarpin
    April 5th, 2007 at 8:50 pm

    Fried rice is so delicious that I always have some more. 🙂

  4. 4
    April 6th, 2007 at 8:46 am

    Patricia : And it is so versatile, you can add any ingredients you fancy 🙂

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