Pork Fried Rice – Flop #1

Last week I decided to cook one and a half times and eat twice. So meal #1 was char siu (chinese bbq pork) with rice, and meal #2 was pork fried rice. I used a package of char siu seasoning to marinate the pork, this turned out ok, not as much flavor as I’d like so I’ll be tweaking the char siu recipe in the future. Pork fried rice ended up burning on the bottom of the wok, and flavored the rest of the rice with burnt goodness. In pictures it looks decent, but next time I need to figure out how to not burn it and add less peas.

Pork Fried Rice

• 6 cups cold rice
• 2 lbs char siu
• 2 eggs scrambled
• 1-2 cups frozen peas and carrots (will ease up on peas, and perhaps use fresh carrots next time)
• 1 onion chopped
• 1-2 tbsp soy sauce (or more according to your taste)
• A couple splashes fish sauce
• A couple dashes oyster sauce
• Approx 3 tbsp oil

In a medium-high wok, stir-fry onions and veggies in 2 tbsp oil until onions are translucent, and set aside in a separate bowl
Stir-fry char siu until hot, set aside
Over medium, heat rice in wok, don’t stir too much
Once heated through, make a well in the middle and pour egg in middle
Mix and cook through
Season with soy sauce, fish sauce, and oyster sauce
Add back meat and veggies and cook until warm