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BBQ pork fried rice


  • The day before serving, cook the rice in plenty of lightly salted, boiling water until just tender. Drain, rinse under cold water, drain again and then refrigerate overnight. 
  • The next day, heat a little oil in a non-stick pan and gently cook a thin omelette with the eggs. Then slice and set aside. 
  • Heat a little oil in a wok (or large non-stick pan) and stirfry the celery, carrots and BBQ pork for a few minutes. 
  • Then add the cooked rice, a handful at a time, continually stirring and ensuring that the rice grains are separate. 
  • Add the peas with soy sauce to taste and briefly stirfry. 
  • Then add the spring onion with the sliced omelette. Briefly toss and serve. 
  • nb.  Very finely cubed, cooked chicken can be used in place of the BBQ pork.


  • 2 cups long grain rice
  • sea salt
  • vegetable oil
  • 1-2 eggs, beaten
  • 1 celery stalk, finely diced
  • 3 baby carrots, finely diced
  • 1 cup shredded Asian BBQ pork
  • ½ cup frozen peas, thawed
  • soy sauce
  • 3-4 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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