Chinese BBQ Pork and Shrimp Fried Rice


One of my favorite things to do with leftover proteins is to make fried rice.  It is super easy to make and one of the best ways to get rid of all the leftovers in the fridge. Not to mention, 99% of the time, it is kid-approved.  That’s super important in my house.  With the Sheltering-in-place going on for the past month and into next month, we are cooking a lot more food and have lots of leftovers.

Last week I made Chinese BBQ Pork on the Weber grill and had some leftovers.  I love leftover Chinese BBQ pork!  It is one of my favorite leftover proteins because you can do so many other things with it.  The vibrant red color, amazing smell and flavors, and yummy taste make it the perfect leftover protein to make fried rice with.  I also like to mix in some frozen vegetables to make sure the kids get their veggies!


4-5 cups of Jasmine rice, day-old cold rice
1 pound of Chinese BBQ Pork, cubed
1/2 pound of shrimp, chopped
1/2 cup of frozen mixed vegetables
4 eggs
1 tablespoon Maggi seasoning or soy sauce, more to taste
1 teaspoon salt
cilantro, finely minced (Optional)


Prepare Rice – In a medium/large bowl, mix 2 eggs, rice, and salt until rice is evenly coated.  Set aside.

Prepare Protein – Heat large skillet over high heat.  Pour in 1 tablespoon of vegetable oil into the skillet. Stir fry BBQ pork for about 2 minutes.  Add shrimp and stir fry for about 2 minutes.  Add in egg and quickly stirring to scramble for about 1 minute.  Set the protein aside.

Make Fried Rice – Return large skillet over high heat.  Pour in 2 tablespoons of vegetable oil to the skillet.  Add rice stir fry until fluffy and cooked ~5 minutes.  Stir in protein and frozen vegetables into the cooked rice and mix well until fully combined.  Drizzle in Maggi seasoning/soy sauce and sesame oil and mix again until fully combined. Season to taste.


  • It is important to prep all the ingredients in advance before cooking fried rice.
  • If you do not have day old/leftover rice, spread fresh hot rice evenly over a small sheet pan and put it in the freezer to cool it quicker.
  • If BBQ pork is not available, any chopped leftover protein will work well for this recipe.
  • Use a Cast iron skillet for crispier rice goodness

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