Entree: China – Tianjin – 天津炒饭 ➤ Tiānjīn chǎofàn (Stir-fried rice with egg, barbecued pork, and scallions in Tianjin style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 3 large eggs, approx. 5 1/4 oz (150 g) total
- 6 oz (170 g) barbecued pork (char siu), diced
- 3 cups (600 g) day-old cooked jasmine rice, chilled and separated
- 4 scallions, white and green parts separated, sliced (about 3 1/2 oz (100 g))
- 1/2 cup (75 g) frozen peas and diced carrots
- 2 cloves (1 tsp (5 g)) garlic, finely minced
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1/2 tsp (2.5 g) sugar
- 1/2 tsp (2 g) white pepper
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (3 g) salt, or to taste

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 3 large eggs, approx. 150 g total
- 6 oz (170 g) barbecued pork (char siu), diced
- 3 cups (600 g) day-old cooked jasmine rice, chilled and separated
- 4 scallions, white and green parts separated, sliced (about 100 g)
- 1/2 cup (75 g) frozen peas and diced carrots
- 2 cloves (1 tsp / 5 g) garlic, finely minced
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1/2 tsp (2.5 g) sugar
- 1/2 tsp (2 g) white pepper
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (3 g) salt, or to taste

Instructions

1. Heat a wok or large skillet over high heat until hot, then add 1 tbsp (15 ml) vegetable oil. Add the eggs and scramble quickly; remove when just set and set aside.
2. Add the remaining 1 tbsp (15 ml) oil to the hot wok. Stir-fry the diced char siu until lightly browned, about 1–2 minutes. Add the minced garlic and the white parts of the scallions and stir 30 seconds until fragrant.
3. Add the chilled rice, breaking up any clumps. Stir-fry on high heat to combine with the pork and aromatics, about 3–4 minutes.
4. Stir in the peas and carrots, Shaoxing wine, light soy sauce, sugar, white pepper, and salt. Continue tossing until rice is evenly seasoned and heated through, about 2–3 minutes.
5. Return the scrambled eggs to the wok, mixing gently to distribute. Add the green scallion tops and drizzle sesame oil; toss once to combine.
6. Taste and adjust seasoning, then serve immediately while hot.