Bakkwa (Chinese Jerky) Fried Rice

恭喜发财!猴年刑大运!Happy Chinese New Year to all you folks out there! Last year, I've took in close to 3 times the order capped for my Salted Egg Yolk Pineapple Tarts, and managed to fulfill the orders by working 5 days straight with my puny oven at home (I almost died).

This year to prevent the same nightmare from happening again, I've come to a conclusion that my oven can't handle the production capacity & hence decided to skip selling any CNY snack this year. Nevertheless I will still be making a few packs of homemade Thyme Honey BBQ Bakkwa (Chinese Jerky) and give out to my close friends & relatives!

Most Chinese family would've bought at least a  pack of Chinese Pork/Beef Jerky over the new year. It is one of the most addictive, flavorful & sinful CNY snack ever created since the ancient times. The aromatic five-spice released from the meat brushed with a thin layer of honey barbecued to perfection . It is no wonder, the price of a pack of this have been increasing steadily throughout the years.

In this week CNY special, I will be sharing a few tips to making a good plate of fried rice using Bakkwa as the main ingredient in this recipe. You can also substitute Bakkwa with Chinese sausage (also known as waxed sausage/Chinese dried sausage) which is relatively easier to get in Asian groceries.

Tip #1 - Use rice that have been leftover in the fridge overnight. It is easier to separate the rice grains from each other when stir frying.

Tip #2 - Mix the yolks with the rice before hand to get each grains coated evenly. It also helps to separate the grains when stir frying,

Tip #3 - Use a wok (if possible) on medium to high heat when stir frying, this helps to create the wok fragrant which is the main essence in creating a good plate of fried rice.

Tip #4 - Refrain from using excessive liquid condiments as this will form lumpy texture to the fried rice which is undesirable.


  • 70 g of Bakkwa (Chinese Meat Jerky), cut into small pieces - can be substitute with Chinese Sausage
  • 400 g of cooked white rice 
  • 1 stalk of leek, in slices from 45 degrees angle
  • 3 tbs of chopped scallions
  • 2 egg yolks
  • 2 cloves of garlic, coarsely chopper
  • 1 tbs of soy sauce
  • 2 tsp of salt or to taste
  • 2 tsp of white pepper
  • 3 tbs of vegetable oil


Mix the egg yolks with the cooked rice evenly. 

In a wok or a pan, with 3 tbs of oil on medium heat, add in Bakkwa bits & leek to infuse its flavors into the oil. After stir frying for a minute or two, remove the bakkwa & leek (set aside) from the wok leaving the infused oil behind. 

Adjust the heat level to medium high, add in the rice and saute it using a cutting motion with a ladle to separate the grains from each other. Add in the chopped garlic, bakkwa & leek and continue to saute till well combined. Season with soy sauce & white pepper. Add in salt to taste. Continue to stir fry until fragrant.

When just about done, throw in 2 tbs of chopped scallions and give a good mix along with the fried rice. When serving top with more scallions for garnishing.

I am honored to be working with Luzerne Rustic Collection Tableware in this recipe. Do checkout more of their stunning collections on their website. Can't wait to work with more of their upcoming collections! Keep a lookout! Cheers!