Pork Chao Fan is a Filipino-Chinese fried rice dish made using day-old left-over rice, pork, and vegetables including spring onions, green peas, and corn stir-fried together.
Chinese food is rich, vibrant, and colorful, with a multitude of recipes and flavors that people all over the world enjoy. Chinese cuisine appeals to practically all of the senses: it’s beautiful to look at, smells delicious, and tastes just divine. Simply told, it’s a sensory extravaganza.
Indeed, it has changed and adapted to our own Filipino culture since its arrival by Chinese traders decades ago. For example, this pork chao fan has all of our favorite Filipino-Chinese flavors and more.
Chao Fan is a traditional Filipino meal that is also popular in China. It is made with day-old left-over rice and meats such as pork, chicken, and shrimp, as well as vegetables such as spring onions, green peas, corn, and carrots.
There are no restrictions on what ingredients you can use as long as you have the essential staples: day-old rice, meat, spring onions, veggies, and an egg.
This dish is virtually a meal in itself, with carrots, green peas, eggs, and green onions, and no need for side dishes.
Pork Chao Fan is a delicious way to use up any leftover rice in your fridge.
Pork Chao Fan is a dish that is incredibly simple to prepare. This recipe involves tossing rice and seasonings together until all tastes have been properly absorbed, similar to many other fried rice meals. This dish’s unique texture mix is what makes it so delicious.
If this is your first time cooking this dish, don’t worry, the ingredients will be provided below.
— 6 ounces ground pork or grilled pork belly
— 4 cups rice leftover
— 1/2 cup carrot chopped
— 3/4 cup green peas
— 1 piece onion minced
— 2 pieces eggs beaten
— 1/2 cup green onions chopped
— 2 tablespoons hoisin sauce
— 1 tablespoon soy sauce
— 1 teaspoon Sesame oil
— Salt and ground white pepper to taste
— 5 tablespoons cooking oil
Cooking Pork Chao Fan: A Step-by-Step Guide
1. In a wok, heat the oil. Toss in the beaten eggs. Fry the eggs until they are fully done. Take the eggs out of the pan. Set aside.
2. Using the remaining oil, sauté the onion until it softens.
3. Toss in the ground pork. Cook, tossing constantly, until the meat is medium brown.
4. In a wok, combine the soy sauce, sesame oil, and hoisin sauce. Stir.
5. Toss in the carrots and left-over rice. Toss everything together until it’s evenly distributed.
6. Green peas and green onions should be added at this point. 1 minute of cooking.
7. Season with salt and ground white pepper after adding the chopped fried egg.
8. Warm the dish before serving.