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A big bowl of char Siu fried rice.

Better Than Takeout Chinese BBQ Char Siu Fried Rice

  • Author: Janice Lalonde
  • Total Time: 24 hours 20 minutes
  • Yield: 6 servings 1x


Indulge in the culinary journey of making “Better than Takeout Chinese BBQ Char Siu Fried Rice” that surpasses restaurant quality. With expert guidance and creative tips, transform leftover ingredients into a flavorful masterpiece. Discover the secrets to achieving fluffy eggs, the perfect wok hei, and the ultimate balance of flavors.



16 oz Leftover cooked white rice

8 oz Char Siu (Can be homemade or store-bought)

5 Large size eggs

1/2 Cup of Frozen peas

1/2 Cup of Frozen Corn

1/2 Cup of Frozen or fresh diced carrots

3 oz of Mid-size yellow onion

1 oz of Green onions

1 Tablespoon of Dark soy sauce

3 Tablespoons of Regular soy sauce

2 Tablespoons of Sesame oil

6 Tablespoons of Avocado or Vegetable oil (Separate: 2 tablespoons for stir-frying vegetables and meat, and 4 tablespoons for stir-frying rice)

1/2 Teaspoon of Sea Salt

1 Tablespoon of Whole milk

2 Tablespoons of Chinese chili oil (Optional)

0.8 Oz or 1 fresh diced Fresno Chili pepper


Step One: Prepare your ingredients and sauces:

Prep the rice a day early if you can. For same-day cooking, use less water to avoid soggy rice. Also, chop ingredients and measure sauces beforehand. Speed matters—this recipe is all about quickness and readiness.

Step two: Prepare and scramble the eggs:

Crack five eggs into a small bowl, then add 1 tablespoon of milk and ½ teaspoon sea salt. Whisk the mixture. Heat a small frying pan over medium-low heat, and when warm, lightly spray with cooking oil. Scramble the eggs until they’re cooked. Once done, take them out of the pan and set aside.

Step Three: Cook the vegetables and Char Siu:

Preheat a wok or large frying pan over high heat. Once hot, add 2 tablespoons of avocado oil. Toss in diced onion and stir-fry for a minute until golden. Mix in the frozen vegetables and stir-fry for another minute. Finally, introduce the diced Char Siu, stirring everything together for a final minute until well combined. Take the mixture out of the wok and set it aside.

Step Four: Stir-fry the rice: 

In the wok, add 4 tablespoons of avocado oil. Sauté chopped green onion and Fresno red pepper for 30 seconds or until fragrant. Mix in the rice, breaking up clumps with a spatula. Cook for about 2 minutes, and keep stirring to prevent sticking.

Step Five: Flavor the rice: 

As the rice begins to brown slightly, introduce 1 tablespoon of dark soy sauce, 3 tablespoons of regular soy sauce, and 2 tablespoons of sesame oil. Keep stirring to blend the sauces with the rice thoroughly.

Step Six: Combine Meat, Veggies, and Eggs:

After the rice and sauces meld, reintroduce Char Siu, vegetable blend, and scrambled eggs to the wok.  Use your spatula to break apart the eggs and stir-fry the mixture for 1 to 2 more minutes. Once cooked, your Char Siu fried rice is ready to be served.


Prep in Advance: Plan by cooking the Char Siu and rice a day ahead for the best texture and flavors. 

Day-Old Rice: Use day-old rice or refrigerate freshly cooked rice for a few hours to ensure individual grains and avoid clumping.

High Heat Cooking: Stir-fry on high heat to achieve that classic wok hei essence, giving your fried rice an irresistible smoky flavor.  Also, high heat can prevent the rice from sticking together. 

Quick Cooking: Have all your ingredients prepped and ready before cooking, as fried rice comes together quickly.

Season Gradually: Add soy sauce and seasonings in stages to control the saltiness and flavor balance, preventing over-seasoning.

Easy customization: Feel free to experiment with additional proteins, veggies, or sauce variations to tailor the recipe to your taste.

Special egg technique: For perfectly fluffy eggs reminiscent of those at McDonald’s, try this nifty trick: incorporate a tablespoon of milk into your beaten egg mixture. Opt for low heat while cooking to prevent overcooking, resulting in wonderfully silky and fluffy scrambled eggs.

Spice it up: Consider mixing in one to two tablespoons of your preferred Chinese chili oil for extra heat and flavor to your fried rice. Stir thoroughly before serving.

  • Prep Time: 1440 minutes
  • Cook Time: 20 minutes
  • Category: Entree
  • Method: Stir-fry
  • Cuisine: Chinese

Keywords: Stir-fried, fried rice, Chinese BBQ Pork, Sous Vide, Char Siu, Cantonese cuisine, wok, better than takeout, Char Siu Fried Rice.