XO Fried Rice with Char Siu
Dig into a bowl of XO fried rice with a crispy, crunchy texture and savory sweet, lightly seafoody taste that transforms your leftover char siu pork into a meal in minutes!To make this dish gluten free, I highly recommend using homemade char siu pork and XO sauce to ensure no gluten is included during the cooking process.
- 1 1/2 tablespoons peanut oil (or vegetable oil)
- 1 yellow onion , diced
- 2 cups char siu pork , diced (about 1 lb / 450 g)
- 4 green onions , sliced, whites & greens separated
- 1 ” ginger , minced
- 2 cloves garlic , minced
- 4 cups leftover rice
- 4 tablespoons homemade XO sauce (or store-bought XO sauce)
- 4 eggs , beaten with a pinch of salt
Heat 1 tablespoon of oil in a large skillet over high heat until hot. Add the onion and char siu. Cook and stir until they both begin to caramelize, 1 to 2 minutes.
Add the white part of the green onion, ginger, and garlic. Stir for another 30 seconds.
Add the rice. Cook, stirring occasionally, until the rice begins to crackle, 2 minutes or so.
Pour in the XO sauce. Stir until everything is coated and the XO sauce is fully absorbed.
Move everything to one side of the pan and add the remaining 1/2 tablespoon of oil to the other side. Add the egg to the oil. Wait until the bottom is set, then scramble for 20 to 30 seconds, so that the eggs are mostly cooked through, but there is some remaining runny egg. Chop the egg into the fried rice using a spatula.
Add the remaining green onion. Stir everything together and cook for another 30 seconds. Taste the rice carefully and adjust the seasoning by adding a pinch of salt, if needed.
Serve hot as a main or side dish.
Serving: 1serving, Calories: 412kcal, Carbohydrates: 48g, Protein: 21.5g, Fat: 14.4g, Saturated Fat: 4.6g, Cholesterol: 156mg, Sodium: 709mg, Potassium: 163mg, Fiber: 1.7g, Sugar: 7.7g, Calcium: 43mg, Iron: 3mg