Cantonese-Style BBQ Pork Fried Rice

Savor Cantonese-Style BBQ Pork Fried Rice, a classic Chinese takeout favorite with sweet-savory char siu pork, fluffy day-old rice, eggs, and crisp veggies tossed in light soy seasoning. This authentic one-pan dinner is ready in under 20 minutes.

Why You’ll Love This Recipe

Cantonese-Style BBQ Pork Fried Rice is pure comfort in a bowl—tender, caramelized char siu pork mingles with golden scrambled eggs and perfectly seasoned rice for that unmistakable Hong Kong tea-house flavor. It’s lighter than most takeout versions yet packed with authentic taste, making it a healthier weeknight dinner. Using leftover rice and store-bought or homemade char siu keeps it budget-friendly and lightning-fast. Once you master this classic, it’ll become your go-to way to use up leftovers and satisfy Chinese takeout cravings at home.

Recipe Tips and Tricks

• Day-Old Rice is Essential → Cold rice prevents mushiness and creates distinct grains.
• High Heat & Hot Wok → Creates authentic “wok hei” smoky flavor.
• Dice Char Siu Small → Even distribution in every bite.
• Scramble Eggs First → Push to side, then mix back in for silky ribbons.
• Don’t Over-Sauce → Cantonese fried rice is lightly seasoned—let the pork shine.
• Finish with Scallion & Sesame Oil → Classic final touch.

Yield: 4 Servings

Cantonese-Style BBQ Pork Fried Rice

Print

Authentic Cantonese BBQ pork fried rice is better and healthier than takeout.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• ½ cup frozen peas & carrots (or fresh)
• ½ tsp white pepper
• ½ tsp white pepper
• 1 tbsp oyster sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sesame oil
• 1 tsp Shaoxing wine (optional)
• 1 tsp Shaoxing wine (optional)
• 2 tbsp light soy sauce
• 2 tbsp light soy sauce
• 2 tbsp neutral oil
• 2 tbsp neutral oil
• 3 cups cooked day-old jasmine rice
• 3 cups cooked day-old jasmine rice
• 3 eggs, beaten
• 3 eggs, beaten
• 3 green onions, sliced (white & green separated)
• 3 green onions, sliced (white & green separated)
• 300g char siu (Chinese BBQ pork), diced
• 300g char siu (Chinese BBQ pork), diced
• Pinch of sugar
• Pinch of sugar

Instructions

1. Prep Everything → Dice char siu, break up cold rice, beat eggs.
2. Heat Wok → Get smoking hot; add 1 tbsp oil.
3. Scramble Eggs → Pour eggs, stir until 80% set; push to side.
4. Aromatics → Add remaining oil, sauté onion whites 20 seconds.
5. Char Siu → Toss in diced BBQ pork; stir-fry 1 minute to warm.
6. Veggies → Add peas & carrots; cook 1 minute.
7. Rice In → Add cold rice; break up clumps, fry 2–3 minutes.
8. Season → Drizzle soy, oyster sauce, wine; toss evenly.
9. Final Toss → Mix eggs back in, add white pepper and sugar.
10. Finish → Drizzle sesame oil, toss in green onions, serve immediately!

Notes

• Never use fresh-cooked rice—texture will be gummy.
• Store-bought char siu from Asian markets is perfectly authentic.
• Cantonese fried rice should be light in color—not dark like Yangzhou.
• Leftovers reheat beautifully and taste even better next day.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 419Total Fat 13gSaturated Fat 2gUnsaturated Fat 11gCholesterol 139mgSodium 121mgCarbohydrates 65gFiber 3gSugar 5gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ingredients Notes

• Char Siu (BBQ Pork) → Homemade or store-bought; dice into ¼-inch pieces.
• Rice → Jasmine or medium-grain, cooked and chilled overnight.
• Eggs → Large, beaten with a pinch of salt and white pepper.
• Soy Sauce → Light soy only (dark would overpower).
• Oyster Sauce → Adds subtle sweetness and umami.
• Mixed Vegetables → Traditional: peas, carrots, corn; or just bean sprouts.
• Green Onions → Whites for cooking, greens for garnish.
• Shaoxing Wine → Optional splash for authentic aroma.

Variations and Substitutions

• Protein Swap → Roast pork, shrimp, chicken, or Chinese sausage.
• Gluten-Free → Tamari + gluten-free oyster sauce.
• Low-Carb → Cauliflower rice (add at very end).
• Veggie Boost → Bean sprouts, bok choy, or diced lap cheong.
• Deluxe Version → Add shrimp and Chinese sausage (Yangzhou style).
• Kid-Friendly → Omit wine, add sweet corn.

Storage Options

• Refrigerator → Airtight container up to 4 days.
• Freezer → Freeze in portions up to 2 months; thaw overnight.
• Reheating → Stir-fry with splash of water or microwave.

Dish Gallery

Please share this Cantonese-Style BBQ Pork Fried Rice with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Beef and Snow Pea Fried Rice