Pork Chao Fan When You Crave Fast-Food
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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.”
Preparation time
35Min.
Feeds
5People
Easy
Budget
Ingredients
- 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
Cooking Method
Traditional chao fan usually calls for char siu or Cantonese-style barbecued pork. Other recipes use shrimp and chicken. Try these versions for an authentic experience! But anything you have on hand should work just fine. You can even leave out the meat for a lighter take. Other tasty add-ons include corn for extra sweetness and red chilies for heat. And make sure to bring out your work for this. It'll give your rice that distinct smoky flavor no one can resist.