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Char Siu Pork Fried Rice

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


  • 31 - 60 Minutes
  • Medium
  • Serves 4




  • 3 Tbsp hoisin sauce
  • ½ tsp Chinese five-spice powder
  • 1 garlic clove, chopped
  • 1-inch piece of fresh ginger, peeled and finely grated
  • 8 oz pork tenderloin, trimmed and cut into thin strips
  • 1 cup Tilda® Pure Basmati
  • 2 cups broccoli, cut into 2-inch pieces
  • 1 Tbsp vegetable oil
  • 1 egg
  • 2 scallions, trimmed and cut into 2-inch pieces
  • 1 small red onion, peeled and cut into thin wedges
  • ¼ cup peas

How to make Char Siu Pork Fried Rice

  1. Mix the hoisin sauce, Chinese five-spice powder, garlic, ginger, and pork in a large bowl and leave to marinade for at least 30 minutes and up to 2 hours.

  2. Prepare the rice according to the package instructions. Keep warm.

  3. Blanch the broccoli in lightly salted boiling water for 2 minutes. Drain then plunge into ice water to stop the cooking and retain the bright green color.

  4. Heat the oil in a large non-stick wok or frying pan and quickly scramble the egg. Remove egg from the pan and reserve. Add the scallion and red onion to the pan and stir-fry for 2 minutes.

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

  6. Add the broccoli and reserved marinade to the pork mixture and stir-fry for 2 minutes until piping hot.

  7. Break up the reserved scrambled egg and mix it with the warm rice and peas.

  8. Serve the pork stir fry spooned over the rice.