Char Siu Two Ways, Fried Rice and Ramen

You can never beat the simplicity of fried rice. It has a few ingredients egg and frozen peas and uses left over rice from take out or last night’s dinner.

I also enjoy packaged ramen with some char siu. Add a little water, the spice packet and dinner is ready. When you add char siu to either, both rice and ramen are even better.

Adapted from Mr. Chow London

Serves 2-3

  • 1/4 cup peas
  • 2 1/2 cups steamed or boiled rice
  • 1 egg beaten (optional)
  • 1 spring onions or chopped onion
  • 1 clove garlic (optional)
  • 2 tbsp vegetable oil
  • 1/4 tsp salt

Stir fry in 1 tbsp oil frozen peas for 1 – 2 minutes, remove from the wok or pan. Add more oil to the wok or pan if necessary and, when hot add the beaten egg to form a thin pancake. As soon as the egg is cooked remove from the pan and chop.

Heat 2 – 3 tablespoons of oil in the wok or pan, when hot stir-fry the white part of the spring onion, garlic,  add the cooked rice and stir over a low heat until the rice is uniformly heated through. Add the peas, egg and salt and stir and mix all the ingredients together until piping hot.

I followed this recipe from Rasa Malysia for barbeque pork or char siu. The meat turned out tender, still a little bit fatty and charred.

I had the char siu with the fried rice. The juicy, lightly sweet red pork really was good with the pan-fried rice.

Char siu with packaged spicy ramen, a few spicy pan-fried dumplings and little bit of char siu. This dinner was quick, warming (temperature and spice) and satisfying.

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