Wok-Tossed Cantonese Egg Fried Rice with Char Siu Pork

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fragrant egg fried rice wok-tossed with diced sweet and savory char siu pork, peas, and scallions for a classic Cantonese comfort dish. This chinese-inspired rice & grains ready in about 25 minutes pairs day-old cooked jasmine rice, diced char siu pork, beaten large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 10 min Cook: 15 min Serves 4 Chinese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a wok over high heat until smoking slightly, pour in 3 beaten eggs, scramble quickly for 1 minute until just set but still moist, then transfer to a plate.
  2. Step 2: Add remaining 2 tbsp vegetable oil to the wok, stir-fry 8 oz diced char siu pork for 2-3 minutes until edges caramelize and pork is heated through.
  3. Step 3: Add 4 cups day-old jasmine rice to the wok, breaking up clumps with the spatula, stir-frying for 3-4 minutes until rice is heated and slightly toasted.
  4. Step 4: Stir in 1/2 cup thawed peas and 3 sliced green onions, cook for 1 minute until peas are tender.
  5. Step 5: Return the scrambled eggs to the wok along with 2 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp white pepper; toss everything together for 1 minute until fragrant and evenly combined, then serve hot.

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Frequently asked questions

How long does Wok-Tossed Cantonese Egg Fried Rice with Char Siu Pork take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Wok-Tossed Cantonese Egg Fried Rice with Char Siu Pork?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep day-old cooked jasmine rice from drying out.

Can I substitute ingredients in Wok-Tossed Cantonese Egg Fried Rice with Char Siu Pork?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Wok-Tossed Cantonese Egg Fried Rice with Char Siu Pork for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Wok-Tossed Cantonese Egg Fried Rice with Char Siu Pork?

Chinese rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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