Name: Sticky Char Siu Pork Fried Rice Bowl
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 x 150g (5 oz) pork scotch steaks; ½ cup char siu sauce*; 1 tbsp vegetable oil; Fried rice:; 2 tbsp vegetable oil; 4 garlic cloves, roughly chopped garlic; 1 brown onion, cut into wedges; 200g (7 oz) Asian greens (e.g. Chinese broccoli, bok choy, pak choy), thick stems finely sliced and leaves sliced; 2 eggs, lightly beaten; 3 cups cooked jasmine rice (preferably cooked day before); 2 tbsp soy sauce; 2 tbsp Chinese Shaoxing wine; 1 tsp sesame oil; 1 tsp sugar; ¼ cup roughly chopped Chinese garlic chives (optional); pinch ground white pepper; finely sliced spring onion (scallions), to serve

Sticky Char Siu Pork Fried Rice Bowl

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How’s this for a bowl of comforting bliss: Cantonese-inspired BBQ char siu pork perched atop an epic fried rice packed with egg, savoury sauce and virtuous vegies. How to make this weeknight dinner even better? Get the PJs on, Netflix playing and phone on silent. Boom.

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

Ingredients

4 x 150g (5 oz) pork scotch steaks

½ cup char siu sauce*

1 tbsp vegetable oil

Fried rice:

2 tbsp vegetable oil

4 garlic cloves, roughly chopped garlic

1 brown onion, cut into wedges

200g (7 oz) Asian greens (e.g. Chinese broccoli, bok choy, pak choy), thick stems finely sliced and leaves sliced

2 eggs, lightly beaten

3 cups cooked jasmine rice (preferably cooked day before)

2 tbsp soy sauce

2 tbsp Chinese Shaoxing wine

1 tsp sesame oil

1 tsp sugar

¼ cup roughly chopped Chinese garlic chives (optional)

pinch ground white pepper

finely sliced spring onion (scallions), to serve

Steps

Place the pork steaks in a bowl or on a shallow tray. Toss with the char siu sauce until well coated.
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.
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’ll tend to take longer than the more delicate leaves) and stir-fry for another 2 minutes until starting to become tender.
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.
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.
Notes:

– Char siu sauce is a Cantonese barbecue sauce available in the Asian aisle of some supermarkets or search it out online.

15-minute meals 30-minute meals Chinese cuisine Comfort food Dinner Easy weeknight dinners Family favourites Fried rice Grill Lunch Marion's Kitchen Pork Rice

FROM THE SHOP

Sticky Char Siu Pork Fried Rice Bowl

How’s this for a bowl of comforting bliss: Cantonese-inspired BBQ char siu pork perched atop an epic fried rice packed with egg, savoury sauce and virtuous vegies. How to make this weeknight dinner even better? Get the PJs on, Netflix playing and phone on silent. Boom.
PREP TIME	15 minutes
COOK TIME	15 minutes
SERVES	4

Ingredients

4 x 150g (5 oz) pork scotch steaks

½ cup char siu sauce*

1 tbsp vegetable oil

Fried rice:

2 tbsp vegetable oil

4 garlic cloves, roughly chopped garlic

1 brown onion, cut into wedges

200g (7 oz) Asian greens (e.g. Chinese broccoli, bok choy, pak choy), thick stems finely sliced and leaves sliced

2 eggs, lightly beaten

3 cups cooked jasmine rice (preferably cooked day before)

2 tbsp soy sauce

2 tbsp Chinese Shaoxing wine

1 tsp sesame oil

1 tsp sugar

¼ cup roughly chopped Chinese garlic chives (optional)

pinch ground white pepper

finely sliced spring onion (scallions), to serve

Steps

Place the pork steaks in a bowl or on a shallow tray. Toss with the char siu sauce until well coated.
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.
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’ll tend to take longer than the more delicate leaves) and stir-fry for another 2 minutes until starting to become tender.
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.
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.
Notes:

– Char siu sauce is a Cantonese barbecue sauce available in the Asian aisle of some supermarkets or search it out online.

Margaret

May 29, 2023

Absolutely Delicious

This dish is amazing so easy to make and so tasty.

As you say Marion, better than take away.

Hope

April 17, 2023

Sweet and tasty

The smell had my mouth watering. Super quick and easy on a busy day. Turned out beautiful and looked like a lot more work then it was. Very impressive.

Julie

September 7, 2022

Delicious but somehow managed to burn some of the marinade

This is a fab tasting dish and fairly easy to make. Will certainly make it again. Think the reason I burnt the marinade was because my pork steaks were too thick so maybe need to flatten them first next time?

Response from Marion's Kitchen

Hi there and thanks so much for your feedback! Yes, you have to keep a close eye on the pork steaks to prevent any burning. You might like to flatten them slightly so they’re just under 1″ thick, or alternatively check your heat setting. You want an initial high heat to create some char and sear, but then try turning it down to prevent any burning/overcooking. Hope this helps!

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Sticky Char Siu Pork Fried Rice Bowl

What our customers say

Absolutely Delicious

Sweet and tasty

Delicious but somehow managed to burn some of the marinade