Quick Garlic Scape and Char Siu Fried Rice
★★★★½ Editors’ rating 4.7
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Published October 28, 2026
10 ingredients
by WokBite Kitchen
15min Prep
45min Cook
60min Total
4Servings
EasyDifficulty
This Cantonese-style fried rice is the answer to a busy weeknight: garlic scapes, sweet char siu and softly scrambled eggs tossed with rice in one wok. The scapes bring a gentle garlicky bite, the char siu adds sweetness and richness, and the eggs keep everything light and fluffy.
Day-old rice works best because it stays separate rather than turning sticky, but freshly steamed rice is fine if you spread it out to cool slightly first. Keep the heat high, break up any clumps of rice with your spatula, and season at the end so every grain gets coated.
Ingredients
Tap an item to tick it off- Cooked rice, as needed (about 600 g)
- 3 eggs
- 250 g garlic scapes, cut into short sections
- A little scallion and ginger
- 1 piece char siu (Chinese roast pork), cut into small pieces
- Peanut oil, as needed
- A splash of Shaoxing wine
- A splash of light soy sauce
- A splash of dark soy sauce
- 1 tsp (5 g) salt
Method
1
Cut the scallion and ginger into larger pieces so they are easy to pick out later.
2
Rinse the garlic scapes and cut them into short sections.
3
Crack the eggs into a bowl and beat them until smooth.
4
Heat a little oil in the wok.
5
For fluffier eggs, add a few drops of water to the beaten eggs and stir well, then slide the egg mixture into the hot oil.
6
Pour the eggs in along the edge of the wok.
7
Use chopsticks to stir quickly in one direction, breaking up the eggs.
8
Keep stirring until the eggs form small curds.
9
Transfer the eggs to a plate and set aside.
10
Add a little more oil to the wok.
11
Once the oil is hot, add the scallion and ginger and stir-fry until fragrant.
12
Do not cook them for long; about 30 seconds is enough.
13
Add the garlic scapes.
14
Stir-fry for 2 minutes.
15
Add a splash of Shaoxing wine.
16
Add a splash of light soy sauce.
17
Add a splash of dark soy sauce.
18
Keep stir-frying until the garlic scapes soften.
19
Add the scrambled eggs.
20
Toss a few times.
21
Add the sliced char siu or ham.
22
Toss everything together evenly.
23
Add the rice; freshly steamed rice is best if you have it.
24
Break up the rice with the spatula and mix it evenly with the other ingredients.
25
Stir in 1 tsp (5 g) salt.
26
Take the wok off the heat and serve.
27
Serve hot and enjoy.
28
Plate it up and take a nice photo.
Why this worksBeat a few drops of water into the eggs and scramble them in hot oil over high heat so they puff up and stay tender; overcooking them makes them rubbery. Use day-old rice if you can and break up the clumps with a spatula rather than mashing them, so the grains stay separate. Season with soy and salt at the end, since char siu is already salty.
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