Char Siu Fried Rice. A good char siu recipe has depth of flavor--a salty/sweet contrast with a hint of spice that compliments the pork and allows it to stand alone with just a Use Chinese BBQ pork in place of ham in our super easy banquet fried rice recipe, in our Classic Pork Fried Rice, our Chinese BBQ Pork Buns (steamed. Char Siu barbecued pork is a great choice for fried rice dishes. This recipe gives directions that already assume that you have prepared the Char Siu.
It's a wonderful way for me to use up the leftover char siu (Chinese-flavored barbecued pork; 叉烧) and baby kailan (小芥兰) in my fridge. Char Siu Fried "Rice". *to rice cauliflower, run florets through food processor using the shredding attachment OR using a grater other additional add-ins: peas, water chestnuts, mushrooms, broccoli. Char siu literally means fork burn/roast-'Char' being fork (both noun and verb) and siu being burn/roast-after the traditional cooking method for the A whole butt roast makes a lot, so I portion it up and freeze pieces for later use. You can cook Char Siu Fried Rice using 9 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Char Siu Fried Rice
- You need 1 of rice bowl worth Plain cooked rice.
- You need 1 of Egg.
- Prepare 1/3 of to 1/4 teaspoon Douchi.
- Prepare 1 tbsp of Shaoxing wine (or cooking sake).
- It's 50 grams of Char siu.
- You need 1 of Young green scallions.
- It's 1 of Salt, pepper and umami seasonig.
- It's 1 of Red pickled ginger.
- You need 1 tbsp of Lard.
I just made Char Siu, doufu, fan (BBQ pork tofu over rice) using bean. How To Make Char Siu Sauce. It's a Cantonese barbecue pork recipe that's typically sweet and spicy and great with some rice or grilled vegetables. I find the air fryer to be just about perfect for fattier cuts of meat.
Char Siu Fried Rice instructions
- Cut the char siu into 1 cm cubes..
- Chop the green onion and red pickled ginger finely..
- Mix the douchi paste and shaoxing wine together..
- Measure 1/4 teaspoon each of salt, pepper and umami seasoning beforehand. Add more if necessary during cooking..
- Beat the egg lightly. Always leave eggs at room temperature before cooking..
- Put the rice (or freshly cooked rice) on a plate in a doughnut shape. Microwave for one minute. This evaporates excess moisture and dries out the rice..
- Heat plenty of oil in a wok, swirl it around and pour out. Reheat the wok and put oil and lard. Keep the heat high!.
- Add the beaten egg and rice immediately. Loosen the rice by using the ladle with a cutting motion. After the rice is loosened, press lightly with the back of the ladle..
- Add the prepared seasonings ( salt, pepper and umami seasoning), red pickled ginger and char siu. Stir quickly, check the seasoning and add some more if necessary..
- To finish, drizzle the shaoxing wine and douchi paste mixture along the sides of the wok. Add the green onion and stir quickly. It's done..
- Transfer to a serving plate..
- Try with home-made char siu! https://cookpad.com/us/recipes/153688-authentic-char-siu-roast-pork-version-for-new-years.
- Make char siu in a toaster. https://cookpad.com/us/recipes/155013-authentic-char-siu-pork-baked-in-a-toaster-oven.
Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine. It is classified as a type of siu mei (燒味), Cantonese roasted meat. Traditionally, char siu is usually made with pork marinated in sauces, usually dyed with red color. The strips of pork are skewered and then cook over an open fire. You can cut up the char siu and make yang zhou fried rice, stir-fried noodles, roast pork puff pastry, make char siu bao, wonton noodles.