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• What Is Char Siu Pork Fried Rice?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Char Siu Pork Fried Rice with Crispy Scallions and Toasted Sesame Recipe

If you’ve got leftover char siu pork sitting in the fridge, this fried rice is exactly what to do with it. Sweet, sticky bits of pork get tossed with cold rice, crispy scallion bits, and a nutty hit of toasted sesame for a takeout-style dinner that comes together faster than delivery.

What Is Char Siu Pork Fried Rice?

Char siu is a Cantonese barbecued pork known for its glossy, deep red-brown exterior and sweet-savory glaze made from ingredients like hoisin, honey, five-spice, and soy sauce. It’s traditionally roasted on hooks in a hot oven and often served sliced over rice or noodles, but leftover char siu is also a beloved way to add flavor and protein to fried rice.

This dish takes that idea and runs with it, chopping up char siu pork and stir-frying it with day-old rice, egg, and aromatics, then finishing everything with crispy fried scallions and toasted sesame seeds for extra crunch and nuttiness. It’s a home-cook-friendly spin on the fried rice you’d find at a Cantonese barbecue shop or Chinese takeout counter, designed to make the most of leftover roast pork.

Tips for Cooking and Prepping

#1: Always use cold, day-old rice

Freshly cooked rice is too moist and clumps together when stir-fried, so cold rice straight from the fridge is essential for that separate, slightly chewy fried rice texture.

#2: Chop the char siu small and uniform

Dice the char siu into small, even pieces so it distributes throughout the rice and every bite gets a bit of that sweet, smoky glaze instead of a few oversized chunks.

#3: Fry the scallions low and slow for crispiness

Cook the sliced scallions in oil over medium-low heat until they turn golden and brittle, watching closely near the end since they can go from crispy to burnt in seconds.

#4: Scramble the egg separately first

Cook the egg on its own until just set, then break it into curds and set it aside before adding the rice; this keeps the egg from turning rubbery from overcooking in the wok.

#5: Use the highest heat your stove allows

High heat is what gives fried rice that smoky, slightly charred flavor called wok hei, so preheat your pan or wok until it’s very hot before adding oil and ingredients.

#6: Toast the sesame seeds before adding them

Toasting sesame seeds in a dry pan for a minute or two until fragrant and lightly golden makes a big difference in nuttiness compared to using them raw straight from the jar.

Recipe Variations and Substitutes

No char siu on hand? Rotisserie chicken, leftover roast pork, or even diced ham tossed with a spoonful of hoisin sauce can mimic that sweet-savory flavor in a pinch. You can also swap in brown rice, jasmine rice, or a cauliflower rice blend for a lower-carb version, and add diced carrots, peas, or shredded cabbage for extra vegetables and color.

Serving Suggestions

This fried rice is hearty enough to serve as a main dish on its own, but it also pairs beautifully with a side of steamed bok choy, hot and sour soup, or crispy spring rolls for a full takeout-style spread. A drizzle of extra soy sauce, chili crisp, or a squeeze of lime at the table lets everyone customize their bowl.

Storing, Make-Ahead, and Freezing Tips

Leftover fried rice keeps well in an airtight container in the fridge for up to 4 days, and reheats nicely in a hot skillet with a splash of water to loosen it up. You can also freeze portions in freezer bags for up to 2 months, though it’s best to add the crispy scallions fresh after reheating so they stay crunchy.

FAQs

Can I use fresh rice instead of leftover rice?

You can, but spread the freshly cooked rice on a baking sheet and refrigerate it uncovered for about 30-60 minutes to dry it out before frying, otherwise it will steam and clump instead of getting that classic fried rice texture.

Where can I buy char siu pork if I don’t want to make it?

Most Chinese barbecue shops, Asian grocery stores, and some supermarket deli counters sell char siu pork by the pound, so you can simply buy a portion, chop it up, and use it straight in this recipe.

Why aren’t my scallions getting crispy?

Crispy scallions need a moderate, steady heat and enough oil to shallow-fry rather than sauté; if the heat is too low or there isn’t enough oil, they’ll steam instead of crisping, so give them time and don’t crowd the pan.

Is this recipe very sweet because of the char siu?

Char siu does add a noticeable sweetness, but balancing it with soy sauce, a touch of sesame oil, and the savory depth of fried rice keeps the overall dish tasting more savory-sweet than dessert-like.

Can I make this dish vegetarian?

Swap the char siu pork for pan-fried tofu or mushrooms tossed in a mixture of hoisin sauce, soy sauce, and a pinch of five-spice powder to mimic that same glazed, smoky-sweet flavor.

Char Siu Pork Fried Rice with Crispy Scallions and Toasted Sesame Recipe

Prep time: 15 min | Cook time: 20 min | Total time: 35 min | Servings: 4

Ingredients

For the Fried Rice

• 4 cups cold, cooked day-old jasmine rice
• 1 1/2 cups char siu pork, diced small
• 2 large eggs, lightly beaten
• 3 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup frozen peas and carrots, thawed
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• Salt, to taste

For the Crispy Scallions and Topping

• 6 scallions, thinly sliced (white and green parts separated)
• 1/3 cup neutral oil, for frying
• 2 tablespoons sesame seeds, toasted
• Extra sliced scallion greens, for garnish

Instructions

1. Heat the 1/3 cup neutral oil in a small skillet over medium heat. Add the sliced scallions (both white and green parts) and fry, stirring occasionally, until golden brown and crispy, about 4-6 minutes. Remove with a slotted spoon onto a paper-towel-lined plate and set aside; reserve the flavorful scallion oil.
2. In a dry skillet over medium-low heat, toast the sesame seeds for 1-2 minutes, shaking the pan often, until golden and fragrant. Remove and set aside.
3. Heat 1 tablespoon of the vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set, breaking them into small curds. Transfer to a bowl and set aside.
4. Add another tablespoon of vegetable oil to the same wok over high heat. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant.
5. Add the diced char siu pork and stir-fry for 1-2 minutes until warmed through and slightly caramelized at the edges.
6. Add the remaining tablespoon of oil along with the cold rice, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes, tossing frequently, until the rice is heated through and beginning to crisp in spots.
7. Stir in the peas and carrots, soy sauce, oyster sauce, sesame oil, and white pepper. Toss everything together until evenly coated and heated through.
8. Fold the scrambled egg back into the rice, along with a spoonful of the reserved scallion oil for extra flavor. Taste and season with salt as needed.
9. Transfer the fried rice to a serving platter or individual bowls. Top generously with the crispy scallions, toasted sesame seeds, and extra fresh scallion greens before serving hot.

For extra smoky flavor, char the char siu pieces briefly in a hot dry pan before adding them to the rice. Leftover roast duck or barbecue chicken can be swapped in using the same method.