Ingredients
- 15 lychees, if using fresh, remove seeds, if using canned, drain and rinse
- 1 Tbsp lime juice or lemon juice, plus more lime wedges for serving
- 1 Tbsp soy sauce
- 1 Tbsp Golden Mountain sauce
- 1 tsp black soy sauce or dark soy sauce
- ¼ tsp ground white pepper
- ¼ tsp five spice powder
- ½ tsp sugar
- 3 cloves garlic, chopepd
- 150g Chinese BBQ pork (char siu), bite-sized pieces (see note)
- 2 eggs
- 500g rice (see note)
- ½ cup cashews, roasted
- 2 green onions, chopped
- Fresh cucumber slices for serving
Note: You can buy Chinese BBQ pork at Chinese restaurants or Chinese grocery stores. If you don’t have it, you can just use marinated pork using this recipe:
Marinated Pork
- 175 g pork loin or tenderloin, bite-sized pieces
- 2 tsp soy sauce
- 2 tsp honey
- 1 tsp sesame oil
- 1 tsp black soy sauce or dark soy sauce
- ¾ tsp five spice powder
Instructions
If marinating pork, make combine all ingredients in a bowl, stir well to mix, making sure no pieces of pork are stuck together. Let sit for 10 minutes while you prep other ingredients.
Tear lychees into 3-4 pieces per lychee and place in a bowl. Add 1 Tbsp of lime juice or lemon juice, stir to coat and let sit while you prep other ingredients.
Combine soy sauce, Golden Mountain Sauce and black soy sauce into a small bowl. In another small bowl, combine white pepper, five spice powder, and sugar.
In a wok, add a little oil to coat the bottom of the pan. Add garlic and saute briefly over medium heat until the smallest pieces of garlic starts to turn golden. Add BBQ pork and cook for 30 seconds.
Push pork to one side and add eggs to the space. Break the yolks, then put the pork on top of the eggs. Let the eggs set about half way, then scramble briefly.
Add rice and toss briefly to mix it with the eggs and pork. Turn the heat up to high, add the sauce and dry spice mixture and toss until there are no more lumps of rice, and all the grains are evenly coated by the sauce. You can also let the rice sit on the pan and get a bit toasty if you like.
Once the rice is hot and well coated by the sauce, add cashews and the lychees LEAVING BEHIND THE LIME JUICE that the lychees are sitting in. Toss for another 20-30 seconds to heat up the lychees and cashews. Turn the heat off and stir in green onions.
Garnish with extra cashews and green onions if desired, and serve with a wedge of lime and cucumber slices.
