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.”

35 min.
5 People
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

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.

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.