Classic fried rice featuring shredded smoked pork, sausage, and barbecue chicken drumsticks. Fried together with cabbage, carrots, onions, soy and barbecue sauce, creating a harmonious blend of textures and flavors.

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The Meats

This delectable recipe showcases a tantalizing array of smoked meats. The shredded pork, infused with smoky flavor, contributes substantial protein and a satisfying texture to the rice. In contrast, the smoked sausage offers a delightful snap, creating a flavorful burst in every bite. To add a touch of whimsy, the smoked chicken drumsticks provide an opportunity to indulge in a hands-on experience, adding a touch of fun to this delicious dish.

White rice

White rice in fried rice has a slightly chewy texture and a mild, slightly nutty flavor. The rice absorbs the flavors of the other ingredients in the dish, such as the meats, vegetables, and sauces, and becomes a flavorful and satisfying component of the meal. The rice also helps to soak up any excess oil or moisture in the dish, making it a well-balanced and cohesive dish. The combination of textures and flavors in fried rice makes it a popular and enjoyable dish for many people.

Soy, Oyster.. Barbecue Sauce?

Soy and oyster sauces are traditional ingredients used in fried rice. Soy sauce provides an umami flavor and a touch of color, while oyster sauce contributes a briny taste that enhances the soy sauce’s flavor. Barbecue sauce is a modern addition used in moderation. Feel free to use your preferred brand. The barbecue sauce not only complements the smoky flavor but also adds flavorful bits throughout the rice due to its sugar caramelizing during the cooking process.

TIPS & TRICKS FOR THE BEST BARBECUE FRIED RICE

Which rice is best for fried rice?

The best rice for fried rice is a medium-grain rice, such as jasmine rice or Calrose rice. Medium-grain rice is more starchy than long-grain rice, which gives it a slightly sticky texture that is perfect for fried rice. It is also more absorbent than long-grain rice, so it can soak up all of the delicious flavors of the other ingredients in the dish.

Which is better: Cold or leftover rice for fried rice?

Using leftover rice isn’t necessary for restaurant quality fried rice. As long as the rice has time to chill to cold is when you achieve the ideal fried rice texture. Using cold rice for fried rice is important for several reasons:

• Texture: Cold rice separates more easily than warm rice, which prevents it from becoming mushy when stir-fried. This results in a better texture and bite.
• Flavor: Cold rice absorbs more of the flavors of the other ingredients in the dish, resulting in a more flavorful fried rice.
• Less Sticking: Cold rice is less sticky than warm rice, which makes it less likely to stick to the pan or wok during stir-frying.
• Even Cooking: Cold rice cooks more evenly than warm rice, which helps to prevent some grains from becoming overcooked while others remain under-cooked.

Selecting your meats

There are no rules when adding protein to fried rice. For this recipe I waited until a giant smoke session to have primo picks of my fried rice. One or two contrasting proteins are ideal but not necessary. This recipe features smoked sausage, shredded smoked pork and chicken drumsticks. Ribs or chicken thighs. would also make for a great addition or even try this recipe with a smoked seafood version.

The many ways to season fried rice.

Seasoning the fried rice is best once the rice has started to fry and adding it in low quantities at a time to keep it from overwhelming the pan and steaming the rice resulting in a mushy texture. A variety of fragrant sauces can be added to deepen the color and enrich the flavor of the dish. Some of your classic features include.

• Soy sauce: Soy sauce is a classic Chinese seasoning that adds a salty, umami flavor to fried rice. You can use light soy sauce, dark soy sauce, or a combination of both.
• Oyster sauce: Oyster sauce is a thick, dark sauce that is made from oyster extract. It has a sweet, savory flavor that is perfect for fried rice.
• Sesame oil: Sesame oil is a fragrant oil that is made from sesame seeds. It has a nutty, toasty flavor that is perfect for finishing off fried rice.
• Rice Wine Vinegar: Rice wine vin cuts through the fat of the meat and the additional oil and butter is slightly sweet so it helps caramelize the rice.
• Butter: Butter is a must in any fried rice. It helps add delicious fat and helps add just enough moisture to help the sauces coat the rice.
• White pepper: White pepper is a milder pepper than black pepper, and it has a slightly floral flavor. It is a common seasoning for fried rice.
• Garlic powder: Garlic powder is a versatile seasoning that can add a lot of flavor to fried rice.
• Onion powder: Onion powder is another versatile seasoning that can add a lot of flavor to fried rice.
• Salt: Salt is a basic seasoning that can help to enhance the flavors of the other ingredients in fried rice.

Cooking the dish

The best way to cook fried rice is to use cold, leftover rice. This will help the rice to separate easily and prevent it from becoming mushy. It is also important to use a well-seasoned wok or large skillet over high heat. This will help to create a nice sear on the rice and prevent it from sticking to the pan.

Bonus tips for cooking the best fried rice

• Use cold rice, doesn’t have to be leftover rice.
• Use a well-seasoned wok or large skillet over high heat.
• Add a little oil to the pan and heat until shimmering.
• Add the rice and spread it out in an even layer.
• Let the rice cook undisturbed for 1-2 minutes, or until it starts to brown.
• Start cooking the vegetables to the side ( if there is enough room ) to the rice before adding them to the rice. If space is an issue, stir fry the vegetables ahead of the rice and add them in after. 

EQUIPMENT NEEDED TO MAKE THIS RECIPE

• Wok or large skillet
• Spatula
• Measuring cups and spoons
• Cutting board
• Knife

SIMILAR INGREDIENTS TO

Scallop & Shrimp Fried Rice

Smoked Pork Belly Fried Rice

Sweet and Sour Hots + Wasabi Ranch

ENJOY THIS RECIPE WITH

Spicy Baby Clams and Bok Choy

Garlic Chicken Lo Mein

Whipped Szechuan Garlic Butter

Print

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Barbecue Fried Rice

INGREDIENTS

• 2 cups cooked white rice, chilled
• 3 tablespoon vegetable oil or stir fry oil
• 1 tsp Sesame oil
• 1/2 cup yellow onion,small dice
• 1/2c Yellow Cabbage, shredded
• 2 Carrots, shredded
• 2 green onions, small dice
• 1 green jalapeno pepper, small dice
• 1/2 cup red bell pepper, small dice
• 2 Eggs
• ¼ lb Smoked Pork, shredded
• ½ lb Smoked Sausage, chopped
• 4 Smoked Chicken drumsticks
• 1/4 cup soy sauce
• 1Tb oyster sauce
• 1Tb Garlic powder
• 3Tb barbecue sauce
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2Tb Butter

INSTRUCTIONS

• Heat the oil in a large skillet over medium-high heat.
• Add the cabbage, carrots, onions, bell pepper, jalapeno, garlic and cook until softened, about 5 minutes. Season with a sprinkle of salt.
• Add the pork, sausage, and drumsticks and cook until heated through, about 2 minutes.
• If space is an issue, remove the vegetables from the pan. Give the pan a moment to reheat and add the rice and fry for two minutes, add in soy sauce, oyster, barbecue sauce, rice wine, salt, garlic powder, and pepper and stir to combine.
• Cook until the rice is heated through, about 2 minutes. Create a well in the middle of the rice and add in the eggs. Don’t stir in the eggs till fully cooked. Add in the butter at the very end and season to taste with salt and pepper.
• Serve immediately.

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