{"id":7871,"date":"2025-08-04T17:44:00","date_gmt":"2025-08-04T17:44:00","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7871"},"modified":"2026-02-09T21:30:44","modified_gmt":"2026-02-09T21:30:44","slug":"sticky-char-siu-pork-fried-rice-bowl","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/sticky-char-siu-pork-fried-rice-bowl\/","title":{"rendered":"Sticky Char Siu Pork Fried Rice Bowl [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Sticky Char Siu Pork Fried Rice Bowl [Video]<\/span><\/h2>\n
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How\u2019s this for a bowl of comforting bliss: Cantonese-inspired BBQ char siu<\/em> pork perched atop an epic fried rice packed with egg, savoury sauce and virtuous veggies. <\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Marion – Marion’s Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> x 150g (5oz)<\/span> pork scotch steaks<\/span> (see note) (In the US, pork scotch steaks are typically called\u00a0pork shoulder steaks or blade steaks.)<\/span><\/li>
  • \u00bd<\/span> cup<\/span> char siu<\/em> sauce<\/span> (see note)<\/span><\/li>
  • 1<\/span> Tbsp<\/span> vegetable oil<\/span><\/li><\/ul><\/div>

    <\/span>Fried rice:<\/span><\/h4>
    • 2<\/span> Tbsp<\/span> vegetable oil<\/span><\/li>
    • 4<\/span> cloves<\/span> garlic<\/span> roughly chopped garlic<\/span><\/li>
    • 1<\/span> yellow onion<\/span> cut into wedges<\/span><\/li>
    • 200<\/span> g (7oz)<\/span> Asian greens (e.g. Chinese broccoli, bok choy, pak choy), thick stems finely sliced and leaves sliced<\/span><\/li>
    • 2<\/span> eggs<\/span> lightly beaten<\/span><\/li>
    • 3<\/span> cups<\/span> cooked jasmine rice<\/span> (preferably cooked day before)<\/span><\/li>
    • 2<\/span> Tbsp<\/span> soy sauce<\/span><\/li>
    • 2<\/span> Tbsp<\/span> Chinese Shaoxing wine<\/span><\/li>
    • 1<\/span> tsp<\/span> sesame oil<\/span><\/li>
    • 1<\/span> tsp<\/span> sugar<\/span><\/li>
    • \u00bc<\/span> cup<\/span> roughly chopped Chinese garlic chives<\/span> optional<\/span><\/li>
    • pinch<\/span> ground white pepper<\/span><\/li>
    • finely sliced spring onion<\/span> (scallions), to serve<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Place the pork steaks in a bowl or on a shallow tray. Toss with the char siu<\/em> sauce until well coated.<\/span><\/div><\/li>
      • Heat a pan over high heat. Add the oil and then cook the pork steaks for 3-4 minutes each side or until slightly charred at the edges and just cooked through. Transfer the pork to a plate and set aside.<\/div><\/li>
      • Meanwhile, combine the soy sauce, Shaoxing wine, sesame oil and sugar in a small bowl and set aside. For the fried rice, heat the oil in a wok or frying pan over high heat. Add the onion and stir-fry for a minute or until just starting to soften, then add the garlic and stir-fry for 30 seconds or until fragrant. Add the green vegetables (you may like to add the stems first to give them a headstart, as they\u2019ll tend to take longer than the more delicate leaves) and stir-fry for another 2 minutes until starting to become tender.<\/div><\/li>
      • Move everything to the side and add the eggs into the empty side. Allow to set for a minute or so before breaking up the egg and combining with the rest of the ingredients. Add the garlic chives, rice, soy sauce mixture and pepper. Stir-fry and toss the rice until evenly coated in the sauce.<\/div><\/li>
      • Divide the fried rice among serving bowls. Slice the pork and divide among the bowls. Drizzle over some of the pan juices and scatter with spring onion. Serve immediately.<\/div><\/li><\/ul><\/div><\/div>\n
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        <\/span>Notes<\/span><\/h3>
        Pork scotch steak<\/strong>, also known as\u00a0pork collar\u00a0or\u00a0pork neck,<\/span> is a flavorful and tender cut of pork, known for its rich marbling of fat.\u00a0<\/span><\/span>
        <\/div>\nChar siu sauce<\/strong> is a Cantonese barbecue sauce available in the Asian aisle of some supermarkets or search it out online.<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n
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