Recipe courtesy of Scott Shibuya
Episode: Smoke and Steam
12 hr 15 min
35 min
2 to 4 servings


  • Vegetable oil 
  • 1 cup diced smoked pork butt
  • 2 cups cooked white rice mixed with 2 cups cooked brown rice, chilled overnight
  • 2 tablespoons oyster sauce 
  • 1 teaspoon dark mushroom soy sauce 
  • Salt and freshly ground black pepper
  • Fresh green onions, sliced, for garnish 


Heat some vegetable oil in a small wok or large saute pan. Fry up the pork until golden and caramelized, and then remove the meat, leaving the oil in the pan.

Add the rice to the hot oil and stir vigorously, scraping the bottom of the pan to avoid sticking, until the rice is heated throughout.

Stir in the cooked pork, oyster sauce and mushroom soy sauce, stirring constantly to make sure the rice doesn't stick to the pan and burn.

Add salt and black pepper to taste. Top with slices of green onions and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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