Char Siu Roast Pork withEgg Fried Rice

Using P&D Oriental Rub and Oriental Oil

Char Siu Roast Pork

Roast Pork

Pre-heat the oven to 180Degrees C/Gas Mark 4-5


1 Pork Fillet

1 Packet P&D Oriental Rub

P&D Oriental Oil or Vegetable Oil



Mix half of the rub with enough oil to make a runny paste. Place the fillet in the paste and leave in the fridge for 20 mins or longer if possible.

Wrap the marinaded fillet in the foil and place in the pre-heated oven for 30mins - remove the foil and roast for a further 10 mins - Remove and slice into medallions and serve with rice (see below) or noodles.

Fried Rice

The best way to get good non-sticky fried rice is - Use Basmati Rice for the flavour. Rinse and sieve the rice at least 3 times to get rid of the starch. Place the amount of rice you require in a large saucepan with a teaspoon of salt. Boil the kettle, pour the boiling water onto the rice and salt. Bring back to the boil and cook for 4 minutes only (trust me!). Remove from heat and immediately sieve under cold running water until stone cold. Fluff and aerate the rice with a fork and place in the fridge until chilled. Fluff before stir frying.


Pre Boiled Rice (See above - amount as required) - approx one cup per person

3 Eggs

1 cup of peas - de-frosted

3 rashers of lean bacon - cut into small strips

4 Spring onions - chopped into half centimetre lengths (use the green bits too!)

2 Tbsp LIGHT Soy sauce

4 Tbsp P&D Oriental Oil


Pre-scramble the eggs in a little oil in a seperate saucepan and set aside. Pre-heat the Oriental oil in a wok or very large saucepan until it is almost smoking. Pour in the pre-boiled rice (carefully!). ensure that all of the grains of rice are coated with the oil and fry on maximum heat on the fiercest ring of your cooker. Keep stirring and every so often stop to press the rice against all of the pan - stir and repeat for about 3 mins. Add the bacon and spring onion - stir until cooked. Add the peas and the scrambled egg and stir in for another minute. Add the soy sauce to taste 1 Tbsp at a time. You can make it as salty as you like but keep tasting as you add. serve with an accompanying oriental dish!