Chao Fan

Chao Fan is a Filipino Chinese fried rice dish prepared with day-old left-over rice stir fried with meats like pork together with vegetables like spring onions, green peas and corn.

Don’t be confused with Chao Fan and Chow Fun because one is made with fried rice and another is made with rice noodles, we are making the fried rice today and not the noodles, just to be clear. Chao Fan or Chaofan is a popular dish in the Philippines it is also the most common dish in China, basically it is prepared with day-old left-over rice stir fried with meats like pork, chicken and shrimps cooked together with vegetables like spring onions, green peas, corn and carrots. There are no rules on what ingredient goes in as long as you have the following staples such as at least a day-old rice, meat, spring onions, vegetables and egg.

In the Philippines perhaps the most popular one is the Chowking’s offering, it’s a sought-after menu item that many Filipinos consider as a comfort food. They really make a mean fried rice, it’s all in one, it’s quite tasty and it has a bit of zing that makes you want to eat more. I tried this many years ago and I did liked it, it’s quite targeted to Filipino palate because it’s a bit on the salty side, unlike the Chaofan’s I tried in Malaysia, Hong Kong and China which is a less salty and focuses more on the flavour of meats, vegetables and other spices

Now since I am far away from any Chowking I tried to make my own at home since I left the Philippines and with many trials and attempts, I am proud so say that I had improved on the recipe which probably is better than the fast-food offering, at least for me. I will let you verify that by trying the recipe below and letting us know.

Chao Fan

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Category: Main Course
• Cuisine: Filipino

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Description

Chao Fan is a Filipino Chinese fried rice dish prepared with day-old left-over rice stir fried with meats like pork together with vegetables like spring onions, green peas and corn.

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Ingredients

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• 5 cups day old leftover cooked rice
• 150 g fatty pork belly, cubed
• 6 pcs squid balls, chopped
• 3 large eggs
• 1/2 cup corn kernels
• 1/2 cup green peas
• 1 tbsp Maggi savor seasoning
• 1 tbsp dark soy sauce
• 2 tsp fish sauce
• 1 tbsp Sriracha sauce
• 1 tsp curry powder
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 3 stalks spring onions, white and green part separated, chopped
• freshly ground black pepper
• oil

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Instructions

1. Heat oil in a wok over high heat.
2. Season pork belly with salt and freshly ground black pepper then add it into the wok. Stir fry pork belly until golden brown in colour.
3. Add squid balls, garlic and white sections of the spring onions, continue to stir fry for one minute.
4. Separate rice kernels using your wet hands, it should be fluffed before adding it to the wok. Now add the rice and corn to the wok then stir fry for 4 minutes.
5. Using your spatula push the rice on the side of the wok then crack eggs on the empty side and scramble it thoroughly.
6. Once eggs are cooked, chop it into pieces using your spatula, once eggs are separated into small pieces, stir fry it with the rice
7. Add the green part of the spring onions and the green peas.
8. Pour in the soy sauce, fish sauce, Sriracha sauce, curry powder and sesame oil then continue to stir fry for 2-3 minutes or until the sauce is evenly distributed.
9. Season with salt (if needed) then serve.

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