If you’re looking for a flavorful, satisfying meal that combines sweet, savory, and umami in every bite, a BBQ Char Siu Pork and Fried Egg Rice Bowl fits the bill perfectly. This dish features tender, honey-glazed char siu pork resting on fragrant jasmine rice, topped with a sunny fried egg and crisp napa cabbage for contrast. It’s an approachable way to enjoy a classic Chinese barbecue flavor with simple ingredients and straightforward cooking.
Whether you want a quick weeknight dinner or a comforting lunch, this rice bowl brings together bold flavors and textures that work beautifully. It’s also easy to customize with extra veggies or a drizzle of chili oil for some heat. Here’s how to make this delicious bowl from scratch.
To keep this dish balanced and vibrant, you’ll want a mix of protein, rice, vegetables, and toppings. Here’s a breakdown of the essentials:
Pork shoulder or pork loin work best for tenderness. The pork is marinated in a mix of honey, soy sauce, hoisin sauce, garlic, and five-spice powder, then roasted or pan-fried.
Fragrant, slightly sticky jasmine rice is perfect for soaking up the char siu sauce and egg yolk.
A simple fried egg with a runny yolk adds richness and creaminess that ties the dish together.
Lightly sautéed or steamed napa cabbage provides crunch and freshness, balancing the sweet pork.
Sliced green onions, toasted sesame seeds, or a drizzle of chili oil can add extra flavor and texture.
Getting the char siu pork just right is key to this rice bowl. The process starts with a flavorful marinade that balances sweet, salty, and aromatic spices. Marinating the pork lets it soak up those rich flavors, while cooking it slowly builds the signature sticky glaze. Follow these simple steps to prepare tender, juicy char siu pork that will be the star of your bowl.
Start by combining key ingredients for the marinade: honey for sweetness and shine, soy sauce and hoisin for umami depth, garlic for pungency, and Chinese five-spice powder for aromatic warmth. If you want the signature red color, you can add a bit of red food coloring, but it’s purely cosmetic. Mix these well until smooth.
Slice the pork into strips or chunks that will cook evenly. Toss the pork in the marinade, making sure every piece is coated. Let it marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
You can roast the pork in the oven at about 375°F (190°C) for 25-30 minutes, turning halfway through and basting with leftover marinade to build a sticky glaze. Alternatively, pan-fry or grill it over medium heat until caramelized and cooked through. Once cooked, let it rest a few minutes before slicing thinly.
A great rice bowl depends on simple, well-executed basics. Cooking the jasmine rice perfectly ensures a fragrant, fluffy base that soaks up all the flavors. The fried egg adds richness and a silky texture with its runny yolk, tying the whole bowl together. Here’s how to get both just right every time.
Heat a small amount of oil in a nonstick pan over medium heat. Crack the egg carefully and cook until the white is set but the yolk is still runny, about 2-3 minutes. Season with a pinch of salt. If you prefer your yolk more cooked, cover the pan briefly with a lid.
Cook the jasmine rice according to package instructions. Fluff with a fork once done, keeping it warm until serving.
Napa cabbage is a great way to add freshness and crunch to balance the richness of the char siu pork. To prepare, start by washing and chopping the cabbage into bite-sized pieces. You can sauté it quickly in a little oil with minced garlic for 2 to 3 minutes, just until it softens slightly but keeps a bit of crispness. Alternatively, steaming the cabbage lightly works well to preserve its natural sweetness and texture. Finish by seasoning with a pinch of salt and pepper to enhance the flavor without overpowering the dish.
Begin by spooning a generous serving of fluffy jasmine rice into your bowl as the base. Next, layer the tender, sliced char siu pork evenly over the rice. Add a helping of the sautéed or steamed napa cabbage on the side or on top for a fresh contrast. Place the fried egg in the center, letting the runny yolk add creaminess to each bite. Finish by sprinkling sliced green onions and toasted sesame seeds over the dish to enhance flavor and texture. For a spicy kick, drizzle some chili oil or sriracha on top if you like heat.
Honey-roasted Char Siu Pork and Fried Egg Rice Bowl is a savory, balanced meal where-laden-ginger honey roasted pork rests on fragrant jasmine rice tipped with a fried egg with a runny yolk. The napa cabbage retains a slight crunch. This dish is easy to prepare and offers many substitutions for vegetables and toppings to suit your taste. The flavors unite to make a comforting bowl that will be just right for either lunch or dinner.