Char Siu Egg Rice Bowl
A classic Hong Kong café comfort dish featuring tender barbecued pork slices draped over fluffy scrambled eggs, all served over steamed jasmine rice with a savory gravy. Perfect for a quick yet satisfying meal.
Story
This beloved Hong Kong tea restaurant staple combines the smoky sweetness of char siu with impossibly soft, custardy scrambled eggs. The key is cooking the eggs low and slow for that silky texture, then finishing with a pour of savory gravy.
Ingredients
char siu (barbecued pork), sliced
200g
large eggs
4
jasmine rice
1.5 cups
green onions, sliced
2
vegetable oil
2 tablespoons
light soy sauce
1 tablespoon
oyster sauce
1 tablespoon
sesame oil
1 teaspoon
cornstarch slurry (1 tsp cornstarch + 2 tsp water)
1 portion
water or chicken stock
1/2 cup
Instructions
1
Cook the Rice
Rinse the jasmine rice until water runs clear. Cook according to your rice cooker or pot instructions until fluffy. Keep warm while you prepare the rest.
2
Make the Gravy
In a small saucepan, combine light soy sauce, oyster sauce, sesame oil, and water (or chicken stock). Bring to a gentle simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes until slightly thickened. Set aside.
3
Scramble the Eggs
Beat eggs with a pinch of salt and a splash of sesame oil. Heat 1 tablespoon oil in a wok or non-stick pan over medium-low heat. Add eggs and let sit for 30 seconds, then gently push from edges toward center, forming soft curds. When just set but still slightly wet, remove from heat. The eggs should be creamy, not fully cooked through.
4
Warm the Char Siu
In the same pan, add a splash of oil and warm the char siu slices over medium heat for 1-2 minutes until heated through and slightly caramelized on the edges.
5
Assemble and Serve
Divide warm rice between two bowls. Arrange scrambled eggs in the center, then top with warm char siu slices. Drizzle with the prepared gravy and garnish with sliced green onions. Serve immediately while hot.
