Char Siu (Chinese BBQ Pork) and Egg Fried Rice

Image module
Image module

Experience the ultimate taste of Cantonese cuisine at home with this perfect duo! Our Char Siu recipe delivers tender, juicy pork coated in a rich, sweet, and savoury glaze with a subtle smoky finish — a beloved classic that’s perfect on its own or served with noodles, bao buns, or rice. Pair it with our Egg Fried Rice, a quick and flavour-packed favourite featuring fluffy rice tossed with golden eggs, spring onions, and just the right touch of seasoning. Together, they create a deliciously balanced and satisfying meal the whole family will love.

Ingredients

Serves 4



Char Siu Recipe:

3 tbsp Mrs Tran’s Kitchen Hoisin Sauce
2 tbsp Mrs Tran’s Kitchen Satay Sauce (Peanut Free)
1 tbsp Mrs Tran’s Kitchen Premium Oyster Sauce
1 tbsp Mrs Tran’s Kitchen Light Soy Sauce
2 Garlic cloves, minced
2 tbsp Sugar
1 tbsp Chinese Rose Wine (Chinese Cooking Wine)
1 tbsp Salt
1 tbsp Beetroot juice for colouring



Fried Rice Recipe:

500g Jasmine rice, cooked
100g Char Siu, diced
2 Large eggs, beaten
1 Small onion, finely diced
½ cup Frozen peass & carrots
2 Garlic cloves, minced
2-3 tbsp Mrs Tran’s Kitchen Light Soy Sauce
2 Spring onions, chopped
1 tbsp Vegetable oil
1 tsp Seasme oil
. Salt & peper to taste



Optional Garnish:

Mrs Tran’s Kitchen Fried Shallots

Image module
Image module
Image module
Image module

Cooking Instructions


Char Siu (Chinese Roast Pork) Recipe:

  1. Cut pork into long strips, 4-5cm thick.
  2. Mix well all the marinade ingredients and pour over pork. Leave to marinate for 6 hours (or overnight for better results).
  3. Pre-heat oven to 170°C and cook on a lined tray for 30-35 minutes.
  4. Brush honey over the pork to glaze and cook for another 2 minutes.
  5. To serve, remove from oven and rest for 5 minutes before thinly slicing.

Fried Rice Recipe:

  1. For the cooked rice, break up large clumps with fork.
  2. Heat 1 tbsp oil in a wok or large pan over medium-high heat. Add beaten eggs, scramble, then set aside.
  3. Add remaining oil, sauté garlic and onion for 1–2 mins.
  4. Add rice, stir-fry for 2–3 mins, pressing to separate grains.
  5. Add soy sauce, sesame oil, peas, and carrots. Stir-fry 2 more mins.</
  6. Add scrambled eggs back in with diced cha siu, toss with spring onions, add salt and pepper to taste.
  7. Serve hot and garnish with fried shallots.