Ingredients
- ¾ cup char siu, finely diced
- 4 cups leftover cooked rice, refrigerated
- 2 eggs, beaten
- ⅓ cup frozen peas, defrosted (optional)
- ⅓ cup carrots, finely diced (optional)
- ⅓ cup onion, diced
- 1 stalks of scallions, chopped
- 2 cloves of garlic, minced
- 1 tablespoon light soy sauce
- ½ teaspoon dark soy sauce
- ½ teaspoon salt
- ⅛ teaspoon white pepper, (optional)
Instructions
- Have all your ingredients prepped and ready to go.
- Heat a wok or skillet over high medium-heat until it gets smoky. Add 1 teaspoon of oil and swirl it around to coat the bottom.
- Add the beaten eggs. Scramble it and break it up into small pieces then set it aside.
- Add 1 tablespoon of oil to the wok and add the char siu, peas, carrots, onion and garlic. Stir fry until the char siu begins to brown, the onion turns translucent and the garlic begins to change color. Be careful not to burn the garlic.
- Clear the center of the wok or skillet by pushing everything to the side. Add another tablespoon of oil to the center of the wok. Allow it to heat up, then add cold rice.
- Break up the rice by using the back of the spatula to press down on any lumps to break them apart. Toss the rice well so it gets coated in oil.
- Add light soy sauce, dark soy sauce and salt. Now toss all the ingredients together with the rice. Continue stir frying until the rice is evenly coated with soy sauce.
- Serve Char Siu Fried Rice with a dash of white pepper.
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