Fried rice with stir fry ginger caramelised pork broccolini peas and ham serve with chili sauce

I discovered that I have leftover stir fry ginger caramelised pork and broccolini hidden at the back of my fridge. I have better use it before it can’t be eaten anymore. I have leftover rice as well. Added peas and ham to finished it off. You are going to say oh no not fried rice again. Well, it’s sure is practical quick and easy meal in time of lockdown and restricted to go out often.

My lockdown comfort affordable meal is colourful, flavourful and delicious that you would go for a second helping. Garnish with chili sauce is a must for me. Glad it still edible my leftover stir fry ginger caramelised pork and broccolini, well it do boost the flavour and at least got both flavour of pork and ham. Let’s cook!!!


500 g pork diced
2 bunches broccolini, cut into bite size
150 g ham, cut into strips
150 g peas, thawed and drained
3 c cooked rice, 2-3 days old
3 eggs, beaten
6 Tsp minced garlic, divided
1 1/2 “  fresh ginger diced
1 shallot, minced
1 Tbs Shoa Xing (Chinese cooking wine)

Pork marinade

2 Tsp cornflour
1 1/2 Tsp light soy sauce
2 Tbs oyster sauce
1 Tsp ginger powder
2 Tsp sesame oil
1 Tsp chicken stock powder
4 Tbs water

Sauce for broccolini

1 Tbs light soy sauce
2 Tbs oyster sauce
1 Tsp sugar
2 Tsp sesame oil
1 Tsp chicken stock powder
1 Tsp ginger powder

Sauce for rice

1 Tbs Worcestershire sauce
2 Tbs soy sauce
1 Tbs Shoa Xing (Chinese cooking wine)
1 Tbs oyster sauce
1 Tsp fish sauce
1/4 Tsp sugar
1/8 Tsp ajinomoto(OPT)


In a large bowl mix the marinade for pork until well combined. Add pork, tossing it in the marinade to make sure all sides of the meat are covered. Let stand at room temperature for about 10-15 minutes.

Next combine the sauce for rice in a medium bowl and set aside. Mix the sauce for broccolini and set aside. Heat up a wok with one Tbs of oil sauté one Tsp garlic until aromatic. Add in broccolini and stir fry until they are slightly soft about 4 minutes. Then add in the sauce cook further tossing to mix well about 1-2 minutes.  Remove and set aside.

Heat wok on medium high heat and add 1 Tbs oil. When the oil is hot, add one Tsp garlic and fry until fragrant. Then add shallot and ginger. Stir fry for 1-2 minutes, until it soften. Add the marinated pork and let brown briefly. Then add marinade and season with some salt and pepper, cook until pork is cooked all the way through. Transfer pork back to the marinade bowl and set aside.

With the wok over medium high heat, add another Tbs of oil, add rice using a metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir fry until the rice is warmed up, about 5 minutes. Also, sprinkling a little water on large clumps of rice will help break them up more easily.

Once the rice is warmed through, add the sauce for rice. Stir the rice with a scooping motion until the grains are evenly coated with sauce. The rice should be completely hot by now. Next, add pork, broccolini and marinade from the bowls you set aside earlier, and stir fry for a couple of minutes. Add in ham and peas tossing around to mix well about 30 seconds.

Make room in one corner of the wok and pour in eggs directly into the pan and scramble until they are cooked through. Once fully cooked, mix the eggs in with the rest of the fried rice ingredients. Push the rice into the middle of the wok to let the edge of the wok heat up.

After about 20 seconds, pour 1 Tbs of Shao Xing wine around the edge of the wok. Stir-fry for another 20 seconds. Adding the wine using this method gives the dish a little extra wok hei according to my grandma.  At this point, taste rice to see if it needs a little more salt, soy sauce, or pepper and season accordingly. Spoon onto serving bowls. Serve immediately with a glass of white wine. Enjoy!!!!!

Note: You can use frozen vegetables. You can also use any vegetables of your choice. You can just use bacon. You may omit broccolini and just use peas.  You may use herbs such as basil, parsley, coriander and kafir lime leaves. You may omit pork, just use prawns, fish or chicken.