Cooking Blog - Chashu Fried Rice Using Leftovers
Cooking Blog - Chashu Fried Rice Using Leftovers

Chashu Fried Rice Using Leftovers

This chashu fried rice is perfect with leftover chashu pork and rice, if you have them, perhaps having the pork from making this Chashu Pork with Bok Choy and Rice recipe.

Leftovers are preferred in this recipe, as only a small amount of chashu pork is needed and when the rice is refridgerated overnight, it’s better, as it avoids being too soft for the fried rice.

If you have leftover chashu pork and rice, you can start at step 4, or if you only have leftover chashu pork, start at step 3, or if you have neither chashu pork or rice follow the steps from the beginning. So step 1 and step 2 will cover chashu pork and step 3, the rice, both using the first 8 ingredients listed.


Can I use something else other than chashu pork?

Yes, bacon, sausage, chorizo, prawn or pretty much any other meat with some flavour can be used by replacing the pork in step 4.

How is the rice prepared in this fried rice?

Other recipes sometimes cook the egg in a circle in the centre of the frypan with the rice added to the outside. This fried rice is prepared by mixing the egg with the cold rice before putting it in the frypan and cooking. This is done to reduce the stickyness of the rice in the final product and to use less oil. The result is a tasty and delicious dish.

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Cooking Blog - Chashu Fried Rice Using Leftovers

Chashu Fried Rice Using Leftovers

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  • Prep Time: 13 minutes
  • Cook Time: 10 minutes
  • Total Time: 23 minutes
  • Category: Mains


A recipe for Chashu Fried Rice using leftovers.


  • 2.5 tbsp soy sauce
  • 30g brown sugar
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 tsp oyster sauce
  • 1 tbsp rice wine also known as sake
  • 120g pork belly
  • 2 cups medium grain rice
  • 2 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 eggs
  • 1 tsp vegetable stock powder
  • 3 spring onions, finely chopped


  1. If you have leftover Chashu pork, go to step 3. Otherwise, in a small container, mix 1.5 tablespoons soy sauce, brown sugar, ginger paste, garlic paste, oyster sauce and rice wine. Put the pork in that container, cover it in the liquid, cover the container and leave it in the fridge to marinate for 5 hours to overnight.
  2. Heat oven to 215°C. Transfer pork from the container to a baking pan. Put the pork in the oven and bake for 25 – 30 minutes, then remove.
  3. If you have leftover rice, go to step 4. Otherwise, to make the rice, cook 2 cups of your choice of rice according to packet instructions, then transfer to a large container and cool by refridgerating for an hour up to overnight.
  4. Cut the pork in to small pieces, then heat 1 tbsp oil in a large frypan on medium heat and cook pork for 2 minutes, stirring often to make it crispy for the fried rice.
  5. Continue with the fried rice by heating 1 tbsp of oil in the frypan with pork over a medium low heat, then add onion and carrots and cook for 4 minutes, stirring occasionally.
  6. In a large bowl, add eggs and rice and mix, then add the rice to the frypan. Mix with a wooden spoon for 3 minutes, or until rice stops sticking together as much. Add stock powder, 1 tablespoon soy sauce, spring onions, stir until mixed, then serve.


If starting from the start in this recipe, allow an additional 5 hours for marinating the meat, an extra 1 hour for preparation and cooking time and additional hour for time to cool the rice down in the fridge for steps 1 -3. So the total time would be 7 hours and 23 minutes.


  • Serving Size: 4
  • Calories: 634