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Char Siu Pork Fried Rice

A classic recipe with a Tilda twist. This delicious dish is made using Tilda Egg Fried rice, vegetables and tender pork for the perfect quick and easy midweek recipe.

  • 31 - 60 Minutes
  • Medium
  • Serves 2




  • 1 pouch of Tilda Egg Fried rice
  • 150g of tenderstem broccoli, cut into 2 inch pieces
  • 3 tbsp of hoisin sauce
  • 1/2 tsp of Chinese five spice powder
  • 1 garlic clove, crushed
  • 1 inch piece of fresh root ginger – peeled and finely grated
  • 2 tsp of vegetable oil
  • 1 small red onion, peeled and cut into thin wedges
  • 2 spring onions, trimmed and cut into 2 inch pieces
  • 250g of pork tenderloin, trimmed and cut into thin strips


  1. Blanch the broccoli in lightly salted boiling water for 2 minutes, drain then set aside.

  2. Mix together the hoisin sauce, Chinese five spice powder, garlic, ginger and pork in a large bowl and leave to marinate for at least 30 minutes (if you have time you can make this the night before).

  3. Heat the oil in a large non-stick wok or frying pan and stir-fry the onion for 2 minutes.

  4. Lift the meat from the marinade, shaking off the excess. Add the meat to the wok and stir-fry for 4 minutes. Keep the marinade aside.

  5. Meanwhile, cook the rice according to pack instructions.

  6. Add the broccoli, spring onion and reserved marinade to the pork mixture and stir-fry for 2 minutes until piping hot. Serve spooned over the rice.