Ingredients
- •1.5 pounds pork shoulder, cut into thick strips
- •¼ cup hoisin sauce
- •3 tbsp soy sauce
- •3 tbsp honey
- •1 tbsp five-spice powder
- •1 tbsp sesame oil
- •4 cloves garlic, minced
- •4 cups day-old cooked rice (cold)
- •3 eggs, beaten
- •1 cup frozen peas
- •4 green onions, sliced
- •3 tbsp neutral oil
- •2 tbsp soy sauce for rice
- •1 tbsp oyster sauce
- •1 tsp sesame oil for finishing
- •White pepper to taste
Instructions
Make quick marinade with hoisin, soy sauce, honey, five-spice, sesame oil, and garlic. Marinate pork 4 h.
Preheat sous vide to 148°F (64°C).
Seal pork in bags and cook 6 h.
Remove from bags, pat dry, and roast at 450°F with frequent basting for 15–20 min.
Rest, then dice pork into 1/2-inch cubes.
Heat wok or large skillet over highest heat with 2 tbsp oil.
Add beaten eggs and scramble quickly, breaking into small pieces. Remove from wok.
Add remaining oil to wok. Add cold rice and break up clumps. Fry 3–4 min until grains separate.
Add diced char siu, peas, and green onions. Stir-fry 2 min.
Add soy sauce, oyster sauce, and cooked eggs. Toss everything together 1 min.
Remove from heat and drizzle with sesame oil. Season with white pepper.
Serve immediately while hot.
Notes
- •Day-old rice is essential—fresh rice is too moist and gets mushy
- •Cut char siu into small dice for best distribution
- •Very high heat is critical for proper fried rice texture