佐料：生抽1汤匙，耗油1/2汤匙，盐，油
主料：隔夜米饭1碗（300克），叉烧粒1小碗，芥兰梗1小碗
做法：
- 将生抽倒入耗油，搅拌均匀。
- 炒锅放少许油，调中火，放入叉烧粒和芥兰粒，翻炒30秒，盛出备用。
- 锅中再倒入少许油，放入米饭翻炒2分钟，倒入调好的生抽和耗油，再翻炒2分钟直到米饭均匀上色并米粒粒粒分明。倒入炒好的叉烧和芥兰，放少许盐，再翻炒1分钟。
INGREDIENTS
- 300g cooked white rice or any long grain rice (day old refrigerated)
- 1 cup Chinese BBQ pork (Char Siu) or ham, cut into small pieces
- 1 cup Chinese broccoli (Gai Lan) stems, cut into small pieces
- 1 tbsp light soy sauce
- ½ tbsp oyster sauce
- Salt
- Vegetable oil
COOK’S TIPS
- Combine light soy sauce with oyster sauce, stir and mix well.
- Heat 1 tbsp oil in a wok, stir-fry the BBQ pork and broccoli stems for 30 seconds over medium-low heat. Transfer pork and broccoli to a plate and set aside.
- Heat 2 tbsp oil in the wok. Add rice, stir fry for 2 minutes. Add soy sauce mixture and stir-fry for another 2 minutes or until each grain is separated and colored with soy sauce. Add cooked pork and broccoli, a little salt, and stir-fry for another minute.
