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Chinese Barbecued Pork, fried rice
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5 from 2 votes

Pork Fried Rice and Chinese Barbecued Pork

Making your own Pork Fried Rice is easy to do and the results are amazingly delicious!  And the leftover Chinese Barbecued Pork is great for sandwiches.
Prep Time25 mins
Cook Time1 hr 15 mins
Total Time1 hr 40 mins
Course: Entree
Cuisine: Asian
Keyword: Chinese Barbecued Pork, pork fried rice
Servings: 12
Calories: 341kcal
Author: Chef Dennis Littley


Pork Fried Rice

  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine
  • 1 tablespoon hot water
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon dark soy sauce
  • ¼ teaspoon black pepper
  • 4 cups cooked Jasmine rice
  • 1 tablespoon oil
  • 1 medium onion diced
  • 1 pound Chinese barbecued pork small dice
  • 1 teaspoon sea salt
  • 2 eggs scrambled
  • ½ cup bean sprouts
  • ½ cup of peas
  • ¼ cup of chopped colorful baby sweet peppers
  • 1 bunch of scallions chopped halfway up the green

Chinese Barbecued Pork

  • 3-4 pounds pork shoulder or pork butt
  • 4 tablespoons sugar
  • 2 teaspoon sea salt
  • 1 teaspoon five spice powder
  • 2 teaspoon paprika
  • ¼ teaspoon pepper
  • 2 tablespoon plum wine or red wine
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 4 teaspoons hoisin sauce
  • 4 teaspoons tomato paste
  • 3 teaspoons molasses
  • 1 tablespoon oil
  • 5 cloves minced garlic
  • 2 tablespoon hot water


  • Combine the honey, sesame oil, hot water, rice wine, low sodium soy sauce, dark soy sauce, and pepper in a small bowl. This is the sauce that will be added to the rice and should be made before you start cooking.
  • Cook your rice per instructions on the bag. Fluff the cooked rice with a fork or with your hands There shouldn't be any big clumps!
  • Scramble two eggs and keep to the side,. Break up the eggs into very small pieces.
  • With a wok or your frying pan over medium heat, add a tablespoon of vegetable oil and sauté the onions until translucent, then add the barbecued pork. Stir until well heated.
  • Add the cooked rice and mix well.
  • Add the sauce mixture making sure the sauce is mixed in well and season with sea salt and black pepper to taste.
  • Add in the eggs, bean sprouts, peas, sweet peppers and half of the scallions. Mix thoroughly and continue to heat for 1-2 minutes.
  • Serve the Fried Rice garnished with the remainder of the scallions.

Chinese Barbecued Pork

  • Cut the pork into long pieces about 3 inches thick.
  • Combine the rest of the ingredients in a bowl to make the barbecue sauce.
  • Reserve 3 tablespoons of the sauce for the final baste.
  • Place the pork strips into a zip lock bag and pour the the sauce into the bag. Make sure the pork is coated with the sauce, squeeze the air out of the bag, and seal it.
  • Marinate in the refrigerator overnight. Store the reserved sauce for later.
  • Preheat your oven to 475 degrees.
  • Line a sheet pan with foil and place a metal rack on top. (Using the metal rack keeps the pork off of the pan and allows it to roast more evenly)
  • Place the pork on the racks, leaving as much space as possible between pieces. Save the sauce for basting.
  • Baste the pork with the sauce and place the pan in the upper portion of the oven.
  • Cook the pork for 25 minutes then remove from the oven. Turn over the pieces and baste with some of the marinating sauce.
  • Continue roasting for another 25 minutes.
  • After the additional 25 minutes, turn on the broiler to crisp the outside and add color. (Be sure not to walk away during this process, since the sweet barbecue sauce can burn if left unattended)
  • Take out of the oven and use a clean basting brush to brush the roasted pork with the reserved barbecue sauce.
  • Let the meat rest for 10 minutes before slicing and enjoy


Calories: 341kcal | Carbohydrates: 25g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 869mg | Potassium: 502mg | Fiber: 1g | Sugar: 7g | Vitamin A: 390IU | Vitamin C: 9.5mg | Calcium: 37mg | Iron: 2.2mg