Asian Smoked Meat Fried Rice

Asian Smoked Meat Fried Rice

A bold, aromatic fried rice packed with layers of smoke, umami, heat, and wok-char (“wok hei”). Perfect for leftover smoked meats or fresh-off-the-smoker cuts.

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🟩 WHAT MAKES THIS RECIPE HIGH VALUE

✔ Amplifies smoky flavor with layered seasoning + wok technique
✔ Works with any smoked meat (chicken, brisket, pork, ribs, duck)
✔ Delicious balance of sweet, savory, smoky, spicy
✔ Made like true Asian restaurants—dry, fluffy rice with charred bits
✔ Complete step-by-step technique for perfect texture every time

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🟩 INGREDIENTS

Smoked Meat Options (choose 1–2)

• 1.5 cups chopped smoked chicken

• OR smoked brisket, pulled pork, smoked char siu, smoked turkey, or smoked duck
  (A mix creates incredible depth—pork + chicken is classic.)

For the Fried Rice

• 4 cups cold cooked jasmine rice (day-old is best)

• 3 tbsp neutral oil (canola, peanut, or avocado)

• 3 cloves garlic, minced

• 1 tbsp ginger, minced

• 1 small onion, diced

• 1 cup peas and carrots (frozen or fresh)

• 2 large eggs, beaten

• 1/2 cup chopped scallions

• 1/2 cup bean sprouts (optional for crunch)

• 1–2 Thai chilies or red chili flakes (optional)

Smoky Fried Rice Sauce (Mix in a bowl)

• 1 tbsp soy sauce

• 1 tbsp dark soy sauce (color + depth)

• 1 tbsp oyster sauce

• 2 tsp sesame oil

• 1 tsp rice vinegar

• 1–2 tsp sugar or honey

• Optional: 1/4 tsp smoked paprika to intensify smoke

Finishing Garnish

• Extra scallions

• Toasted sesame seeds

• Chili crisp or sambal oelek

• Crispy shallots (optional)

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🟩 PRO COOKING NOTES

🔥 1. Use very cold rice

Warm rice turns mushy.
Break apart clumps before cooking.

🔥 2. High heat only

You want slight charring—this creates real wok hei.

🔥 3. Cook eggs separately

Then fold in later to keep them fluffy.

🔥 4. Add smoked meat last

Just heat it through so it stays juicy.

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🟩 HOW TO MAKE ASIAN SMOKED MEAT FRIED RICE

🔹 STEP 1 — Prep the rice

Spread cold rice on a tray.
Break up every clump.
This ensures even frying and maximum crisp.

🔹 STEP 2 — Cook the eggs

Heat 1 tbsp oil in a large wok or skillet.
Pour in beaten eggs and scramble until just set.
Remove and set aside.

🔹 STEP 3 — Sauté aromatics

Add 1 tbsp oil to the wok.
Add:

• garlic

• ginger

• onions

Stir-fry until fragrant, 30–45 seconds.

🔹 STEP 4 — Add vegetables

Add peas, carrots, and optional chili.
Stir-fry 2 minutes.

🔹 STEP 5 — Add the rice

Crank heat to high.
Add rice and press it down into the wok.
Let it sit 20–30 seconds at a time before stirring.
This builds browning and smoky flavor.

🔹 STEP 6 — Season with the fried rice sauce

Pour sauce around the edges of the wok (not directly on top).
This allows it to vaporize and coat the rice evenly.

Toss until rice becomes glossy, brown, and fragrant.

🔹 STEP 7 — Add smoked meat + eggs

Add smoked chicken, pork, brisket—whatever you’re using.
Stir to heat through (don’t overcook).
Add scrambled eggs back in.

🔹 STEP 8 — Finish with scallions + sesame oil

Turn off heat.
Fold in fresh scallions and a light drizzle of sesame oil.

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🟩 SERVING OPTIONS

⭐ Classic

Top with:

• sesame seeds

• chili crisp

• crispy shallots

• extra scallions

⭐ Sweet & Spicy Version

Mix in:

• diced pineapple

• extra chili

⭐ Smoked Duck Luxury Option

Replace peas/carrots with:

• bok choy

• mushrooms

• shallots

⭐ Korean Fusion

Add:

• kimchi

• gochujang

• a fried egg on top

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🟩 WHAT PAIRS WELL

• Asian cucumber salad

• Smoked chicken wings

• Spicy edamame

• Miso soup

• Pickled veggies

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🟩 MAKE-AHEAD NOTES

• Rice can be refrigerated for up to 4 days.

• Smoked meat holds well for 3–5 days.

• Fried rice reheats flawlessly in a hot skillet.

OTHER RECIPES

INGREDIENTS

• 2 links Chinese sausage, pork, 1/2-inch cube
• 2 links Chinese sausage, duck, 1/2-inch cube
• 1 cup bacon, Chinese, 1/2-inch cube
• 1 small onion, small cube
• 2 garlic cloves, finely minced
• 2 tablespoons peanut oil
• 1 teaspoon salt
• 1⁄2 teaspoon white pepper
• 10 cups cooked jasmine rice, day old
• 1⁄2 cup frozen peas and carrot
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 1⁄2 cup green onion, minced

DIRECTIONS

In a heated wok add oil and when the oil is smoking add sausages, bacon, onion and garlic. Stir-fry the mixture and after 2 minutes add in the cooked rice and season with salt and pepper. Blend the rice and pea and carrot add oyster sauce and mix well. Before serving the fried rice blend in the sesame oil. Top with green onion. Enjoy !