Cuban-Chinese Fried Rice with Char Siu Pork

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fusion fried rice combining sweet-savory char siu pork with traditional Cuban seasonings and stir-fried vegetables for a colorful, flavorful dish. This Asian Fusion-inspired rice and grain recipe, ready in about 30 minutes, pairs cooked jasmine rice, chilled, char siu pork, diced, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 420 cal/serving

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Ingredients

3 cups cooked jasmine rice, chilled
1 cup char siu pork, diced
2 tbsp vegetable oil
2 large eggs, beaten
1/2 cup green onions, sliced
1/2 cup red bell pepper, diced
3 garlic cloves, minced
2 tbsp soy sauce
3 tbsp mojo sauce (orange juice, garlic, oregano mix)
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 2: Add 2 beaten eggs and scramble quickly until just set, then remove eggs from the wok and set aside.
Step 3: Add 1 cup diced char siu pork, 1/2 cup diced red bell pepper, and 1/2 cup sliced green onions to the wok. Stir-fry for 3-4 minutes until vegetables soften and pork is heated through.
Step 4: Add 3 cups chilled cooked jasmine rice, breaking up any clumps with your spatula. Stir-fry for 3-5 minutes until rice is heated and beginning to crisp.
Step 5: Stir in 2 tbsp soy sauce, 3 tbsp mojo sauce (a mix of orange juice, garlic, and oregano), 1/2 tsp salt, and 1/4 tsp black pepper. Toss to evenly coat the rice.
Step 6: Return the scrambled eggs to the wok and mix gently for 1 minute until thoroughly combined and hot. Serve immediately.