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BBQ Chicken (Char Siu) Fried Rice



Chicken & Marinade

-3x Chicken Thighs

-3 cloves Garlic

-2 tbsp White Sugar

-1 tsp Cooking Salt

-1/4 tsp MSG

-1/2 tsp Chinese 5-Spice Powder

-1 cube Red Fermented Bean Curd + 1 tbsp Liquid

-2 tbsp Light Soy Sauce

-1 tbsp Shaoxing Cooking Wine

-1 tbsp Oyster Sauce

-1 tbsp Hoisin Sauce

-1 tsp Sesame Oil

-5 drops Red Food Colouring


-2 cups Jasmine Rice

-2 1/4 cups Water

-2 1/2 tsp Cooking Salt

-1/4 tsp MSG

-1/2 tsp White Pepper

-1 tsp White Sugar


-1x Small Carrot

-1 cup Frozen Peas

-4x Spring Onions (aka Green Onion, Scallions)


-4x Eggs

Extra Seasonings

-2 tbsp Light Soy Sauce



Step 1: Marinate the chicken

  • Finely chop garlic and add to a bowl

  • Add sugar, salt, MSG, 5-spice powder & bean curd to the same bowl and mix to form a paste

  • Add the rest of the marinade ingredients and mix

  • Add chicken and marinade to a sealable bag/container and leave in the fridge for 4-24 hours

Step 2: Cook the chicken

  • Place marinated chicken on a tray with a wire rack, and add some water to the bottom of the tray

  • Reserve the remaining marinade

  • Cook the chicken in a 230° C (450° F) oven for 40-60 minutes or until the surface is caramelised

  • Flip chicken every 10 minutes and brush with the marinade

  • Once cooled, chop the chicken into ~1cm (1/2 inch) cubes and set aside

Step 3: Prepare the rice

  • Wash rice and add to a pot with 2 + 1/4 cups of water

  • Add salt, MSG, pepper & sugar to the pot and stir

  • Bring to a boil over high heat, then reduce to low, cover with a lid and cook for 12 minutes

  • After 12 minutes, turn the heat off and let the rice sit for 10 minutes with the lid on

  • Spread the cooked rice onto a tray to cool

  • Once cooled, evenly distribute the rice into 4 containers and set aside

Step 4: Prepare the vegetables

  • Cut carrot into small cubes and add to a bowl with the peas

  • Cover vegetables with boiling water for 1-2 minutes then strain and add back to the same bowl

  • Finely chop spring onion and set aside in a bowl

Step 5: Prepare the eggs

  • Crack eggs into a bowl and whisk together

Step 6: Cooking

  • Heat your wok on maximum and add 1 tbsp of high-heat cooking oil

  • Turn the heat to low and add half of the eggs

  • Once the eggs are 80-90% cooked, add 2 servings of rice

  • Turn the heat back to maximum and stir fry until all rice grains are separated (1-3 minutes)

  • Add half the vegetables and half the chicken and stir fry until evenly mixed

  • Add 1 tbsp of soy sauce around the edges of the wok and stir fry until the excess moisture has evaporated (~30 seconds)

  • Turn the heat off and mix through half the spring onions

  • Evenly distribute completed fried rice into the 2 containers that contained the plain rice

  • Repeat for the other half of the ingredients

Step 7: Store in containers

  • Let the fried rice cool before storing in the fridge for up to 1 week

  • Heat in the microwave to serve





Servings: 4

Nutrition per serving:

  • Calories - 629

  • Protein - 33g

  • Carbohydrate - 85g

  • Fat - 16g




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