BBQ Pork Fried Rice
Make BBQ Pork Fried Rice once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around 1 hour, and it serves 4. It sits firmly in the Chinese tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 1h
- Total 1h
- Serves 4
- Level Medium
Ingredients
- 1 piece (750 g) boneless pork loin, cut into 30 pieces
- 50 ml Barbeque Sauce
- 15 ml Light soy sauce
- 30 ml Hoisin sauce
- 5 tbsp Sugar
- 20 ½ tbsp Salt
- 60 ½ tbsp Olive Oil
- 5 tbsp Sesame oil
- 7 clove Garlic, minced
- 5 Cm piece of ginger, minced
- 5 Red chillies, minced
- 6 Scallion, cut into 2 cm pieces
- 4 Eggs, mixed
- 1000 g Cooked rice
- 4 tbsp Salted soy sauce
- 2 tbsp Chicken Bouillon Powder
- 10 ½ tbsp Oyster Sauce
- 2 tbsp Salt
- 20 g Chopped Jalapeno
- Shredded cabbage
- Tomato
- Pickles
- Shredded lettuce
- Sliced Cucumber
- 3 Eggs, cooked into an omelette and sliced 1 cm thick (as garnish)
Method
- Combine the barbecue sauce, soy sauce, hoisin sauce, sugar, and salt to make the marinade.
- Place the pork into the sauce mixture. Cover with plastic wrap, and refrigerate for 25 minutes. Make sure the sauce in the bowl is really absorbed.
- Transfer the pork to a baking pan, and bake for 20 minutes at . When finished, put the pork onto a plate.
- Heat the olive oil and sesame oil in a medium wok. Fry the garlic, red chillies, ginger and scallion, then stir briefly for 1 minute. Add the mixed egg and rice.
- Add the grilled pork, salted soy sauce, chicken powder, oyster sauce, salt and jalapeño. Stir until mixed.
- Serve hot with garnishes.
Tips for the best BBQ Pork Fried Rice
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Fusion twist: keep the method but swap the spices for your own favourites — the Chinese base takes well to it.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this BBQ Pork Fried Rice recipe hard to make?
It is rated hard: 25 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Can I make BBQ Pork Fried Rice ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for (750 g) boneless pork loin?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How long does BBQ Pork Fried Rice take to make?
About 1 hour in total — roughly under an hour of preparation and 1 hour of cooking.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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