Go Back

XO Fried Rice with Char Siu

XO fried rice with char siu combines cold jasmine rice, diced char siu, and vegetables in a hot wok for distinct, separated grains. XO sauce, soy sauce, and toasted sesame oil give this quick stir-fry its savory finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups jasmine rice cold, refrigerated, cooked
  • 2 eggs large, lightly beaten
  • 2 tablespoons neutral oil divided
  • 8 ounces cooked char siu diced
  • 1 cup frozen peas and carrots thawed and drained
  • 2 scallions thinly sliced, whites and greens separated
  • 1.5 tablespoons XO sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon toasted sesame oil

Equipment

  • 1 14-inch wok
  • 1 12-inch skillet

Method
 

  1. Break up the cold rice with your fingers or a fork, separating any clumps.
  2. Heat a 14-inch wok or 12-inch skillet over medium-high heat, add 1 tablespoon of the oil, and scramble the eggs for 1–2 minutes until fully set; transfer them to a plate.
  3. Add the remaining 1 tablespoon oil to the wok, then add the char siu, peas and carrots, and scallion whites; stir-fry for 2–3 minutes until hot.
  4. Add the rice and stir-fry for 3–4 minutes, tossing often, until the grains are hot and separated.
  5. Stir in the XO sauce and soy sauce, return the eggs to the wok, and add the scallion greens and sesame oil; stir-fry for 1–2 minutes until the rice is steaming hot.

Notes

For the best texture, use cold, refrigerated rice so the grains stay separated as they stir-fry. Refrigerate leftovers for up to 3 days; freezer storage is suitable. For a gluten-free variation, choose gluten-free versions of the sauces.