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1
Cut the char siu into 1 cm cubes.
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2
Chop the green onion and red pickled ginger finely.
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3
Mix the douchi paste and shaoxing wine together.
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4
Measure 1/4 teaspoon each of salt, pepper and umami seasoning beforehand.
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5
Add more if necessary during cooking.
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6
Beat the egg lightly.
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7
Always leave eggs at room temperature before cooking.
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8
Put the rice (or freshly cooked rice) on a plate in a doughnut shape.
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9
Microwave for one minute.
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10
This evaporates excess moisture and dries out the rice.
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11
Heat plenty of oil in a wok, swirl it around and pour out.
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12
Reheat the wok and put oil and lard.
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13
Keep the heat high!
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14
Add the beaten egg and rice immediately.
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15
Loosen the rice by using the ladle with a cutting motion.
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16
After the rice is loosened, press lightly with the back of the ladle.
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17
Add the prepared seasonings ( salt, pepper and umami seasoning), red pickled ginger and char siu.
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18
Stir quickly, check the seasoning and add some more if necessary.
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19
To finish, drizzle the shaoxing wine and douchi paste mixture along the sides of the wok.
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20
Add the green onion and stir quickly.
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21
It's done.
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22
Transfer to a serving plate.
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23
Try with home-made char siu!
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24
Make char siu in a toaster.
