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Saturday, November 9, 2013

How To Make Chinese Roast Pork Fried Rice (Char Siu)

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Ingredients

Pork and Marinade
  • 3/4 Cup - Lite Soy Sauce
  • 1/2 Cup - Shaoxing Chinese Cooking Wine
  • 1/3 Cup - Hoisin Sauce
  • 3 Chunks - Red Bean Curd (juice included)
  • 1/3 Cup - Honey
  • 1 TBS - Five Spice Powder
  • 2 lbs - Pork Shoulder (cut into 2-3" cubes)
Directions for Char Siu
  • Place under the broiler set on low for 15-20 minutes or until done and browned nicely.
  • Let cool for 15 minutes and then cut into small bite size pieces and set aside.
Ingredients 

Fried Rice - This is a big recipe and it can be cut in half.
  • 5 Cups - Cooked Rice (use day old for best results.
  • 4 - Eggs (beaten)
  • 1 - Yellow Onion (diced)
  • 2 tsp - Garlic (minced)
  • 1 tsp - Sesame Oil
  • 2 TBS - Lite Soy Sauce
  • 1 Cup - Frozen Peas and Carrots
Directions
  • Preheat wok over medium heat with 3 TBS vegetable oil.
  • Quickly scramble eggs, remove and set aside.
  • In remaining oil add the garlic and onion and stir fry for about one minute.
  • Add rice and continue to stir fry 2 minutes.
  • Add pork, peas, carrots, sesame oil and soy sauce and stir fry 2 minutes.
  • Add eggs and stir fry 1 minute.
Enjoy!



8 comments:

  1. Hi Larry. I went to my local Asian market today trying to get together the ingredients to make this recipe, and I couldn't find the fermented red bean paste. I found mashed red beans in a can, and a glass jar that said fermented bean curd, which was big white chunks of tofu in a reddish sauce, but that didn't look anything like what you used for your char siu. Could you share the brand or a picture of the product you used? Maybe I could find it online. Unfortunately, the owner of the store was very unhelpful. I've been looking for an easy, tasty Char Siu and I'd really like to try your recipe. Please help. Thank you in advance, Susan.

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    1. Hi Susan, Wangzhihe Fermented Traditional Bean Curd is what I used and I get it from Amazon. Here's a link! Hope this helps! Please let me know how you like the char siu! http://www.amazon.com/Wangzhihe-Fermented-Traditional-Bean-Curd/dp/B00786YL72/ref=sr_1_1?ie=UTF8&qid=1423474567&sr=8-1&keywords=red+bean+curd
      Larry

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  2. Hey Larry this recipe is one of the best fried rice recipes I've had in awhile as a matter of fact most of your recipes are amazing thank you for your content and keep up the good cooking :)

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    Replies
    1. Thank you very much Joe I really appreciate that!!!
      Larry

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  3. Hey Larry, What temp is broiler on low? Recipe looks amazing looking forward to trying...Thanks.

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  4. Hi LJ! Yes, broiler on low! Hope you enjoy!

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  5. Larry, I am sorry if I was not clear, when I press broiler on my stove, it ask for a temperature. On my last stove it was always 550 degrees, this new stove lets me set the temperature. What temperature would you recommend? Thanks again, good food, good laughs, good life.

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    Replies
    1. Ahh, yeah I did misunderstand! Umm...I have the oven that says high or low, so I'm not sure of the temperature on low. I do know when the broiler is on high it's at 500º, so I would assume low is between 350-400º. The exact temperature won't matter.....you want it to be hot enough to caramelize the surface of the meat, but not too hot that it burns. Does that make sense? Let me know how it turns out! Thanks!

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