Primary Keywords BBQ Pork Fried Rice: A Complete Home Cook’s Guide to Marinade, Frying and Serving

BBQ pork fried rice is a Chinese-style fried rice dish made with baked pork loin and cooked rice. It uses a quick marinade with barbecue sauce, soy sauce, hoisin, sugar, and salt. The rice cooks in a wok with garlic, ginger, red chillies, spring onion, egg, and sauces. Serve it hot with simple vegetable garnishes.

This recipe serves 4 and takes about 1 hour from start to finish. The stated difficulty level is 3. The recipe lists an energy value of 360 kcal. The method has two main parts. First you bake the marinated pork. Then you stir-fry the rice with oils, aromatics, egg, pork, and seasonings.

Measure and prep all items before you start cooking. Cut the pork into 30 small pieces for fast, even baking. Mince the garlic, ginger, red chillies, and jalapeño so they mix into the rice. Keep the cooked rice ready, as the wok steps move quickly once the heat is on.

• Pork and marinade
• 750 g boneless pork loin, cut into 30 pieces
• 50 ml barbecue sauce
• 15 ml light soy sauce
• 30 ml hoisin sauce
• 5 tbsp sugar
• 2½ tbsp salt

• Fried rice
• 6½ tbsp olive oil
• 5 tbsp sesame oil
• 7 garlic cloves, minced
• 5 cm ginger, minced
• 5 red chillies, minced
• 6 spring onions (scallions), cut into 2 cm pieces
• 4 eggs, mixed
• 1000 g cooked rice
• 4 tbsp salted soy sauce
• 2 tbsp chicken bouillon powder
• 1½ tbsp oyster sauce
• 2 tbsp salt
• 20 g jalapeño, finely chopped

• Garnish
• 60 g cabbage, shredded
• 1 medium tomato, sliced (about 120 g)
• 60 g pickles, sliced
• 60 g lettuce, shredded
• 1 medium cucumber, sliced (about 150 g)
• 3 eggs, cooked into an omelette and sliced into 1 cm strips

Equipment

Use a medium wok for the fried rice, as it gives space for quick stirring. Bake the pork on a tray or shallow pan so the pieces cook in a single layer. Keep a mixing bowl ready for the marinade. A sharp knife and board help you cut the pork and prepare the garnishes safely.

• Medium wok
• Baking pan or tray
• Mixing bowl
• Measuring spoons and jug
• Knife and chopping board
• Spatula or wok turner
• Plate for resting the pork
• Plastic wrap (for covering)

Step-by-step procedure

Follow the steps in order, as the rice cooks fast once the oils are hot. The pork needs time to marinate and bake before it goes into the wok. Keep the sauces measured and close by. This helps you season the BBQ pork fried rice evenly without overcooking the egg.

1. In a bowl, combine barbecue sauce, light soy sauce, hoisin sauce, sugar, and salt to make the marinade.
2. Add the pork pieces to the marinade. Cover the bowl with plastic wrap and refrigerate for 25 minutes. Ensure the sauce coats and soaks into the pork well.
3. Heat the oven to 200°C. Transfer pork to a baking pan in one layer. Bake for 20 minutes, then move the pork onto a plate.
4. Heat olive oil and sesame oil in a medium wok. Add minced garlic, red chillies, ginger, and spring onion. Stir-fry for 1 minute.
5. Add the mixed eggs and the cooked rice to the wok. Stir to break up the rice and spread the egg through it.
6. Add baked pork, salted soy sauce, chicken bouillon powder, oyster sauce, salt, and jalapeño. Stir until everything is well mixed.
7. Serve hot with cabbage, tomato, pickles, lettuce, cucumber, and sliced omelette on the side.

Serving notes and garnish

Serve the fried rice as soon as it is mixed, while it is still hot. Use the listed garnishes to add crunch and freshness beside the rice. Place shredded cabbage and lettuce on the plate first. Add tomato, cucumber, and pickles next. Finish with 1 cm omelette slices for a simple egg topping.

Nutritional values

The recipe states an energy value of 360 kcal. Other nutrient values are not provided in the source. The table below lists what is available without adding new numbers. If you need full nutrition, calculate it from the exact brands and final portion size used during cooking.

This BBQ pork fried rice recipe uses baked pork loin and a fast wok stir-fry to bring the dish together. The key seasonings are barbecue sauce, hoisin sauce, soy sauce, oyster sauce, and chicken bouillon powder. The final plate includes fresh garnishes like cabbage, lettuce, tomato, cucumber, pickles, and sliced omelette served alongside.