Pork Chao Fan Recipe

Cooking Directions

• STEP 1.Cook the jasmine rice according to package instructions and set aside.
• STEP 2.In a wok or large skillet, heat oil over medium-high heat. Add the diced pork and cook until browned and cooked through.
• STEP 3.Push the pork to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until cooked.
• STEP 4.Add the minced garlic and grated ginger to the wok and stir-fry for a minute until fragrant.
• STEP 5.Add the cooked rice to the wok and stir-fry everything together, breaking up any clumps of rice.
• STEP 6.Add the soy sauce, oyster sauce, and sesame oil to the wok. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
• STEP 7.Add the chopped vegetables (such as carrots, peas, and bell peppers) to the wok and stir-fry for a few more minutes until the vegetables are tender-crisp.
• STEP 8.Season with salt and pepper to taste. Serve hot and enjoy!

Cooking Tips

• For best results, use day-old cooked rice that has been refrigerated overnight. This helps to prevent the rice from becoming mushy.
• Feel free to customize the vegetables according to your preference. You can add mushrooms, bean sprouts, or any other vegetables you like.
• You can also add cooked shrimp, chicken, or beef to the dish for added protein.
• Garnish with chopped green onions or cilantro for extra flavor and freshness.

Storage and Serving

• Leftover Pork Chao Fan can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat a skillet or wok over medium heat, add a little oil, and stir-fry the leftovers until heated through.
• Serve Pork Chao Fan as a main dish or as a side dish with other Chinese favorites like General Tso's chicken or sweet and sour pork.