叉燒煎蛋飯Char Siu and Fried Egg Rice

Prep 10 min·Cook 10 min

1. 1You're here
   Step 1.

   Warm the char siu, wrapped in foil, in a 180°C (160°C fan, gas 4) oven for 10 minutes, or steam for 5. Slice thinly.

   250 g Char Siu (Cantonese Barbecued Pork)

   10 minKnife work
2. 2
   Step 2.

   Simmer the soy sauces, sugar and water in a small pan for 1 minute until the sugar dissolves.

   1 tbsp Light soy sauce1 tsp Dark soy sauce2 tsp Sugar2 tbsp Water

3. 3
   Step 3.

   Blanch the choy sum in boiling salted water with a few drops of oil for 1½ minutes. Drain.

   200 g Choy sum3 tbsp Cooking oil

   2 minBoil / blanch
4. 4
   Step 4.

   Heat the oil in a frying pan over medium-high heat until shimmering. Crack in the eggs and fry for 2–3 minutes, spooning hot oil over the whites, until the edges are lacy and crisp and the yolks still runny.

   4 Eggs3 tbsp Cooking oil

   3 minPan-fry

   Wok-chan's tip鑊仔貼士

   Plenty of hot oil is what gives the cha chaan teng 'lace' edge.
5. 5
   Step 5.

   Pile the rice on two plates, fan the char siu over one side, add the greens and slide two eggs on top. Spoon the sweet soy over the rice and eggs.

   400 g Hot freshly cooked rice250 g Char Siu (Cantonese Barbecued Pork)200 g Choy sum4 Eggs1 tbsp Light soy sauce