Mizuna & Char Siu Morning Fried Rice
Leftover char siu, Aeroveg Mizuna, and cold rice come together in a quick Singaporean-style breakfast fried rice — smoky, peppery, and done in 20 minutes.
In Singapore, breakfast fried rice is less a recipe and more a state of mind — cold leftover rice, something smoky from the fridge, and whatever the morning calls for. Aeroveg Mizuna is the ideal companion for char siu: its peppery bite cuts through the pork's caramelised sweetness and lifts the whole bowl. Add it off the heat so it wilts gently rather than cooking down to nothing.
Method
- Prep the rice. Break up any clumps in the cold rice with your hands. Day-old rice fries evenly; fresh rice tends to clump and steam instead of fry.
- Fry the garlic. Heat oil in a wok over high heat until smoking. Add garlic and stir-fry for 30 seconds until fragrant.
- Caramelise the char siu. Add the sliced char siu and toss for 1–2 minutes until the edges start to colour and the glaze catches.
- Fry the rice. Add the rice and press it flat against the wok. Let it toast undisturbed for 1 minute, then toss. Add light soy, dark soy, and white pepper. Toss well until evenly coloured.
- Scramble the eggs. Push the rice to one side of the wok. Crack in the eggs and scramble them loosely, then fold into the rice before they set completely.
- Finish with Mizuna. Remove the wok from the heat. Add the Aeroveg Mizuna and toss through — the residual heat will wilt it gently in about 30 seconds.
- Serve immediately, scattered with sliced spring onions.
Aeroveg Mizuna has a natural pepperiness that layers with the smokiness of char siu in a way that plain choy sum never quite manages. The key is adding it off the heat — it wilts beautifully without going limp, and keeps its slightly bitter edge that makes each bite more interesting than the last.