Pork Chao Fan When You Crave Fast-Food
If there's one guaranteed crowd-pleaser across all Asian cuisines, it's fried rice. Indonesians have nasi goreng. Filipinos have sinangag, the garlicky “si” in breakfast silogs. And the Chinese have Yangzhou chao fan, a.k.a. the golden standard of comforting rice dishes. In the local fast-food scene, Chowking is known for its wok-fried pork chao fan, often enjoyed with fried chicken or dim sum. It’s crave-worthy and convenient. But the best part is you can make it yourself with pantry staples. Do you have leftover rice, butter, and umami-packed pork cubes? You're already halfway there. Learn how to cook chao fan faster than you can say “let's get takeout.”
- 2 tbsp canola oil
- 2 pcs eggs, beaten
- 2 tbsp butter or margarine
- 1 small pc onion, chopped
- 4 cloves garlic, chopped
- 200 g ground pork
- 1 pc Knorr Pork Cube
- 1/2 tsp finely ground black pepper
- 1/4 cup oyster sauce
- 4 cups cold day-old rice, clumps broken apart
- 1/4 cup diced carrots
- 1/4 cup frozen peas
- 2 tbsp chopped green onions
- Heat oil in a pan and cook eggs. Set aside.
- In the same pan, add butter and sauté onions and garlic.
- Add ground pork and cook until lightly browned.
- Add Knorr Pork Cube, pepper, and oyster sauce. Mix well.
- Add rice and carrots. Toss and mix well. Cook for 3-5 minutes.
- Add cooked eggs and break into pieces. Toss well.
- Add peas and green onions. Serve warm.