Sticky Char Siu Pork Fried Rice Bowl

Step 1

1.Place the pork steaks in a bowl or on a shallow tray. Toss with the char siu sauce until well coated.

Step 2

2.Heat a pan over high heat. Add the oil and then cook the pork steaks for 3-4 minutes each side or until slightly charred at the edges and just cooked through. Transfer the pork to a plate and set aside.

Step 3

3.Meanwhile, combine the soy sauce, Shaoxing wine, sesame oil and sugar in a small bowl and set aside. For the fried rice, heat the oil in a wok or frying pan over high heat. Add the onion and stir-fry for a minute or until just starting to soften, then add the garlic and stir-fry for 30 seconds or until fragrant. Add the green vegetables (you may like to add the stems first to give them a headstart, as they’ll tend to take longer than the more delicate leaves) and stir-fry for another 2 minutes until starting to become tender.

Step 4

4.Move everything to the side and add the eggs into the empty side. Allow to set for a minute or so before breaking up the egg and combining with the rest of the ingredients. Add the garlic chives, rice, soy sauce mixture and pepper. Stir-fry and toss the rice until evenly coated in the sauce.

Step 5

5.Divide the fried rice among serving bowls. Slice the pork and divide among the bowls. Drizzle over some of the pan juices and scatter with spring onion. Serve immediately.

Step 6

NOTES - Char siu sauce is a Cantonese barbecue sauce available in the Asian aisle of some supermarkets or search it out online.