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Bak Kwa Fried Rice

Bak Kwa Fried Rice Recipe

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A happy & prosperous Chinese New Year to those who are celebrating this festive holiday!  祝大家马年行大运,  甜甜蜜蜜, 大吉大利, 身体健康, 财源滚滚。The markets and shops are closed today and they should be quite lowly stocked on fresh foods when they reopen. This 20-minute bak kwa fried rice (肉干炒饭) is a great recipe for using up any leftover bak kwa (pork or chicken jerky), while the other ingredients are either frozen foodstuff or pantry staples.

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I even bought a packet of frozen cooked shrimps so that I can forget about hassle of preparing prawns. This dish is definitely something you can whip up in a jiffy. Since bak kwa is flavourful and salty on its own, you can go light on the seasonings. You can cook this all year round too – any time you wish to cook this, just pop by the bak kwa shop to buy 2 slices (yes, the shops do allow you to buy minimum of one slice).

Bak Kwa Fried Rice Recipe

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10 Responses to “Bak Kwa Fried Rice”

  1. Veronica Ng — January 31, 2014 @ 11:49 am

    Gong Xi Fa Cai! Your fried rice looks delicious. Bakkwa is so versatile, I like putting it in my steamed glutinous rice and fried rice too, not to mention in sandwiches.


    • wiffy replied: — February 3rd, 2014 @ 1:23 pm

      great idea! I love bak kwa sandwich too.


  2. Angie@Angie's Recipes — January 31, 2014 @ 12:58 pm

    Great use of bak kwa! The stir-fried rice looks very tasty!


  3. Victoria Bakes — February 1, 2014 @ 1:15 am

    Now this is a nice and new way of eating bak kwa!


  4. Ching — February 1, 2014 @ 3:08 am

    What a great idea to use the bak kwa to fried rice, can definitely mimic the lap cheong but healthier without the preservatives. Happy CNY to you too!


  5. tigerfish — February 2, 2014 @ 3:03 am

    Usually we don’t have Bak Kwa leftovers, hahahah! That is back in SG.
    Here, we don’t even have Bak Kwa to start with.


  6. Kimmy — February 4, 2014 @ 5:06 pm

    Thanks for sharing this recipe. I tried and the family likes it.


  7. Kenny Mah — February 7, 2014 @ 4:19 pm

    I love this recipe… great way to use up all the extra bakwa (which I call “long yuk” for some reason, maybe due to my Cantonese roots). And I love fried rice too, haha, so that’s killing two birds with one stone!

    Hope you’re having a gallopin’ great start to your Year of the Horse, dear! :)


  8. Felicia Ng — February 12, 2014 @ 7:26 pm

    Hi Wiffy

    Happy Chinese New Year to you!

    I tried this Bak Kwa Fried Rice last Sun, 9 Feb and most of my friends’ children love it! Oh … I cooked 4 cups of raw rice on my first try! I always have faith in your recipe ;o). Thanks Wiffy!


    • wiffy replied: — February 13th, 2014 @ 10:24 pm

      Hi Felicia, 新年快乐! Thanks for always trying out my recipes and giving me feedback :)