#MayCooks: chao fan recipe

I know it’s super scary out side nowadays (and who knows until when!) But maybe one of the things I am thankful for right now is that I get to continue my cooking journey and I guess I’m getting better at it! Today, I’m sharing my version of Chao Fan recipe which I (and my fam!) really, really loved.

I loooove rice, and I am super crazy about everything fried rice! From the classic garlic, to a very flavorful version from East Asia – I love them all. But I was hesitant at first to try cooking it on my own because I thought it’s super complicated and that I’d just waste money for it. But hey, here we are.

Given what’s happening nowadays, my urge on learning more just became stronger. It’s not enough that I’m expert in writing, or professional in risk assessments or audits. If I need to survive, I need to level up and learn more things. Especially MOM THINGS. And one of those essential things to learn is how to cook yummy food.

A LITTLE ABOUT CHAO FAN

I am a super fan of Chowking-style chao fan and I loooove pairing it with their siomai (OMG, cravings!) and Coke. Chowking is one of the most known fast-food restaurant chain in the Philippines. They offer wide variety of Chinese food adjusted to something most Pinoy would love more. And one of the best-sellers is their Pork Chao Fan topped with steamed siomai.

Since I’m running out of ideas on what to cook, I finally decided to try another kind of fried rice. So I gathered up all my faves – meat loaf, egg, corn, green peas, rice. And thankfully it came out really well.

TIPS ON MAKING A YUMMY CHAO FAN FRIED RICE

I’ve heard and learned a lot of cooking from my mom as she was a family cook yeaaaars ago. Sharing few important things to you:

Some may find it funny that I prefer “natural” instead of using preservatives as if I like rotten foods. NAH. I cook enough and eat enough. And I think, if you’re able, do the same. Learn new recipes, experience more dishes, and share more flavors to your fam and loved ones.

As for artificial food seasoning and other additives, we usually avoid using them especially those flavored granules. Liquid seasonings are okay (I used it in this recipe, btw) because we cannot achieve the taste in a natural way (lol) but if there’s a way to minimize the use additives, then minimize it. Here’s an article why you should avoid them and more here.

Yep, your grandma’s right. Freshly-cooked rice is okay (I’ve done it few times), but expect sticky and kind-of-chunky fried rice. If you’re really invested into making the yummiest chao fan fried rice, let it sit first and wait for it to become cold or use left over from last night (or what we call here bahaw).

Veggies are always optional in every dish (everything’s optional pala, lol) but adding veggies will make your fried rice more delicious, colorful, and will kind of make you think it’s healthy. Well, it all comes from the mind.

Using high heat will fry the ingredients well in the outside, but slow cooking will fry them better. Plus, there’s a lower risk of burning the food while you’re prepping other ingredients.

Recipes are made and shared not to be accurately copied or followed, but to give you an idea on how to cook food. It may be yummy for me but not for you and vice versa. I find it awkward when people say stuff like “di naman ganyan lutuin yan!” (it’s not the right way of cooking that dish!), or “masyadong madaming ganito pangit lasa nyan!” (you added too much of this, I bet your dish tastes odd!) when they can actually alter my measurements. I mean, duh?

CHAO FAN RECIPE

Print Recipe

Chao Fan Recipe

Course

Main Dish

Cuisine

Chinese

Keyword

chao fan, fried rice

Prep Time

20 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 5-6 cups rice
• 3 cloves garlic chopped
• 1 tbsp vegetable cooking oil
• 1/4 cup soy sauce
• 3 tbsp Knorr liquid seasoning
• 3 pcs eggs, scrambled
• 1 small can luncheon meat, chopped in cubes
• 1/2 can corn, drained
• 1/2 can green peas, drained
• River spinach, chopped (optional)

Course Main Dish Cuisine Chinese Keyword chao fan, fried rice Prep Time 20 minutes Cook Time 20 minutes Servings servings Ingredients 5-6 cups rice 3 cloves garlic chopped 1 tbsp vegetable cooking oil 1/4 cup soy sauce 3 tbsp Knorr liquid seasoning 3 pcs eggs, scrambled 1 small can luncheon meat, chopped in cubes 1/2 can corn, drained 1/2 can green peas, drained River spinach, chopped (optional)

Instructions

1. Cook the scrambled egg separately, drain, chop in squares, then set aside.
2. Cook the luncheon meat separately, drain, then set aside.
3. In the same pan and oil, saute garlic and mix in the rice.
4. Add the soy sauce and seasoning, mix and let it cook for 3-5 minutes in low heat.
5. Add the cubed luncheon meat, egg, corn, green peas, and river spinach, mix and cook for 5-10 more minutes.
6. Serve with love! ❤️

The number of servings is adjustable so it’s easy for you to get the recommended measurements for your desired serving size.

I included the brands I used here in because sometimes, different brands have different tastes. It’s best to stick with your familiar brands, but I’d recommend to explore others and experiment with your own recipe.

Please also note that this article is not paid nor sponsored by any of the brands mentioned.

This article consists links to external resources. The owner of this blog is not responsible of any additional information on posted and re-posted articles sourced to and from external pages reflected herein.  Read more of the blog disclaimer here >>

Reference: The History of Sisig by Serna Estrella of Pepper.ph.

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