Ingredients
Ingredients
- 800 g cooked jasmine rice cooled promptly and refrigerated; about 5 cups
- 450 g cooked char siu pork cut into small cubes
- 150 g onion diced
- 50 g fresh mung bean sprouts
- 30 g scallions chopped
- 2 large eggs beaten; about 100 g without shells
- 20 ml sunflower oil 5 ml for eggs, 15 ml for stir-frying
- 5 ml sesame oil
- 7 g honey
- 15 ml reduced-sodium soy sauce
- 5 g dark soy sauce about 1 tsp
- 15 ml hot water
- 3 g fine salt adjust after tasting the pork
- 0.5 g white pepper
- 5 ml dry sherry optional; omitted from estimates
Equipment
- 1 Large wok or skillet
- 1 Mixing bowl
- 1 Instant-read thermometer
Instructions
Prepare and cook
- Break up the safely refrigerated cooked rice with a spoon. Dice the cooked char siu and onion, rinse the sprouts, and slice the scallions. Mix the sesame oil, honey, reduced-sodium soy sauce, dark soy sauce, hot water, salt and white pepper in a small bowl.
- Heat 5 ml sunflower oil in a large wok or skillet over medium-high heat. Beat the eggs, add them and scramble until fully set. Transfer to a clean plate.
- Add the remaining 15 ml sunflower oil. Stir-fry the onion until softened, then add the cooked pork and rice. Toss and break up clumps until everything is hot; use two batches if the pan is crowded.
- Pour the sauce around the rice and toss thoroughly. Add the optional dry sherry if using. Add the sprouts and continue cooking until they are thoroughly heated, not merely warmed.
- Fold in the cooked eggs and scallions. Stir-fry until the mixture reaches 165°F (74°C) throughout, checking several spots. Serve immediately. Cool any leftovers promptly in shallow containers and refrigerate.
Nutrition
Serving: 1portionCalories: 382.9kcalProtein: 24.7gSodium: 998.4mg
Video
Notes
Video: The Woks of Life, “Restaurant Style Pork Fried Rice | No skimping on the pork! | The Woks of Life,” originally uploaded 2025-05-09. Prepared char siu is essential to this version; raw pork is not an equivalent substitution. Optional sherry is omitted from estimates.
Nutrition is an ingredient-based estimate using ANSES Ciqual 2025 and relevant product labels. Char siu uses the specified Yangtze prepared BBQ pork label (Fred Meyer UPC 0029385800000), not raw-pork values. Rice uses cooked jasmine values; soy sauces and honey are included. Brand changes can substantially change sodium. Optional sherry and sides are excluded. Values vary with brands, portions and preparation.
Cost is an approximate U.S. ingredient estimate based on online retail prices checked October 25, 2026, prorated to the quantities used. Rice cost assumes a threefold cooked-weight yield; dark soy cost assumes 5 g is approximately 5 ml. Actual yields and density vary. Taxes, energy and optional accompaniments are excluded; prices and availability vary by location.
