Fried Rice with Char Siu & Baby Kailan
This is a slightly more elaborate version of my basic 10-minute fried rice recipe. It’s a wonderful way for me to use up the leftover char siu (Chinese-flavored barbecued pork; 叉烧) and baby kailan (小芥兰) in my fridge. The end result is really pretty, as both the char siu and baby kailan added some really vibrant colours & taste to the humble egg fried rice. This is such an easy recipe, it can be whipped up in less than 15 minutes. This is an egg-cellent fuss-free and delicious one-dish dinner for me.
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- 2 servings cooked rice (about 200g), refrigerated overnight
- 1 egg, beaten, seasoned with 1 tsp light soy sauce
- 100g char siu (Chinese-flavored barbecued pork; 叉烧), diced
- 4 baby kailan leaves, chopped
- 2 tbsp cooking oil
- 5 cloves of garlic, chopped finely
- 3 shallots, chopped finely
- salt, to taste
1. Heat oil and stir fry garlic & shallots until the latter is translucent.
2. Add cooked rice, using the back of the spatula or turner to flatten the rice balls so that they are separated.
3. Pour egg mixture over the rice evenly and use high heat to stir fry the rice until the fried rice is dry.
4. Add char siu and baby kailan and stir fry until the kailan is cooked. Season with salt to taste (if needed).