Kitchen notes · a little help before you start

XO Fried Rice with Char Siu

Name: XO Fried Rice with Char Siu
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 1 1/2 tablespoons peanut oil (or vegetable oil); 1 each yellow onion (diced); 2 cups char siu pork (diced, about 1 lb / 450 g); 4 each green onions (sliced, whites & greens separated); 1 inch ginger (minced); 2 cloves garlic (minced); 4 cups leftover rice; 4 tablespoons homemade XO sauce (or store-bought XO sauce); 4 each eggs (beaten with a pinch of salt)

Char siu and XO sauce make this a particularly savory pan of fried rice. The pork and onion get a little caramelized before the rice goes in, and soft bits of egg run through the finished bowl. Green onion adds a fresh bite against that rich, deeply seasoned base.

Prep: 5 min
Cook: 5 min
Total: 10 min
Original yield: Serves 4
Ingredients: 9 listed

Make it part of your week

Estimating…

Main courseSidesChinesePorkAsianPrep: 15 minutes or lessTotal: 30 minutes or lessRice dishes

Recipe categories & planning details

Meal type: Main course · Sides
Primary protein: Pork
Cuisine: Chinese · Asian
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Rice dishes

A few quick notes

1. Let pork and onion color

Stir-fry them until they begin to caramelize before adding the other aromatics.

2. Listen for the rice

Cook the leftover rice until it begins to crackle before pouring in the XO sauce.

3. Make space for the egg

Move the rice to one side and add the remaining oil and beaten egg to the other.

Get to know the ingredients

Diced char siu

Dice the pork before its first cook with the onion in the hot skillet.

Separated green onions

Use the white parts with the ginger and garlic, keeping the greens for the final stir.

Leftover rice

Start with leftover rice as listed, adding it after the aromatics have cooked briefly.

The last little job

Fold in the green tops

Stir through the remaining green onion, taste for seasoning and serve the fried rice hot.

A little more help as you go

Wait before scrambling

Let the bottom of the egg set before scrambling it and chopping it into the rice.

Coat the rice with XO

Stir until the XO sauce coats everything and is absorbed before making space for the egg.

A few questions you might have

Do I scramble eggs in another pan?

No, move the rice aside and scramble them in the cleared, oiled part of the skillet.

When do the green onion greens go in?

Add them near the end, after chopping the scrambled egg into the rice.

Should I use freshly cooked rice?

The ingredient entry specifies leftover rice for this fried rice.

Can I use store-bought XO sauce?

Yes, the sauce entry allows homemade or store-bought XO sauce.

Which oil works here?

Peanut oil is listed, with vegetable oil as the alternative.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: omnivorescookbook.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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