Are you craving on pork chao fan in Chowking but you are inspired enough to cook it yourself? I think this pork chao fan recipe is what you are looking for. If you can cook fried rice, then cooking this chao fan dish is as simple as that. The ingredients are also simple and easy to find in supermarkets so you don’t need to go some specialty shops just to purchase the ingredients.
Pork Chao Fan: A Hearty Fried Rice to Satisfy Your Cravings
I still remember the first time I had pork chao fan. It was one of those late afternoons when my cousin, Kuya Ben, came home from Manila, bringing stories about his life in the city. As we all gathered around the dining table, he started reminiscing about the quick but satisfying meals he used to have at his favorite fast-food spot. His favorite? A steaming plate of flavorful fried rice loaded with tender pork, eggs, and crisp vegetables.
That night, my mother, always one to take a challenge, decided to recreate it. She rummaged through the pantry, pulled out some leftover rice, and within minutes, our kitchen was filled with the mouthwatering aroma of garlic, soy sauce, and sesame oil sizzling together. It wasn’t just a meal—it was an experience. And now, every time I cook this dish, it takes me right back to that moment of warm laughter and shared stories.
What Makes Pork Chao Fan Special?
Pork chao fan isn’t just any fried rice. It’s a dish that brings together simple ingredients in a way that’s both satisfying and incredibly easy to make. Unlike plain garlic rice or sinangag, this version is loaded with sautéed pork, scrambled eggs, and a mix of vegetables that give it a delightful crunch.
What’s great about this dish is its versatility. Whether you use leftover rice from last night’s dinner or cook a fresh batch just for this, the result is always delicious. The key is making sure the rice is slightly dry so it absorbs all the seasonings without turning mushy. That’s why day-old rice works best—it separates beautifully and crisps up nicely in the pan.
The Secret to Flavorful Fried Rice
When my uncle, Tito Mario, visited from Hong Kong, he gave me a simple but game-changing tip: always start by sautéing the aromatics. Heating the garlic and onions first brings out their natural flavors, infusing the oil with their fragrance before adding the other ingredients.
Another technique that makes a big difference is cooking the ingredients separately. The eggs, pork, and vegetables are each sautéed on their own before being combined with the rice. This step ensures that everything is evenly cooked and retains its texture. The final touch? A drizzle of sesame oil right before serving, giving the dish that signature nutty aroma that makes pork chao fan taste like it came straight from a restaurant kitchen.
A Quick and Easy Recipe for Any Occasion
What I love most about this dish is how quickly it comes together. In less than 30 minutes, you can have a steaming plate of homemade pork chao fan, perfect for breakfast, lunch, or even a late-night snack. All you need are a few kitchen staples: cooked rice, pork, eggs, soy sauce, and a handful of vegetables. There’s no need to make a trip to specialty stores—everything can be found at your local supermarket.
Start by heating a pan with a bit of oil and sautéing the garlic and onions until fragrant. Toss in the chopped vegetables—carrots, bell peppers, and cabbage—stirring just until they soften. Set them aside and cook the eggs next, scrambling them lightly before removing them from the pan. The pork comes next, seared until golden brown and full of flavor. Finally, everything comes together as the rice is added to the pan, absorbing all the delicious seasonings. A quick stir, a final drizzle of sesame oil, and just like that, you have a dish that’s comforting, filling, and incredibly tasty.
The Origins of Pork Chao Fan: A Taste of Chinese-Filipino Cuisine
Chao fan, or fried rice, has deep roots in Chinese cuisine, and its popularity in the Philippines is no surprise. With our rich history of Chinese influences, many of our well-loved dishes—like lumpia, pancit, and siomai—have been inspired by traditional Chinese flavors.
This particular dish is similar to classic Yangzhou fried rice, a well-known Chinese staple that includes a mix of meat, eggs, and vegetables. Over time, Filipinos adapted the recipe, making it their own by adding local ingredients and seasonings. Today, it’s a go-to meal that satisfies cravings for something flavorful yet simple to prepare.
Food for Thought: Why Fried Rice is a Perfect Comfort Food
There’s something undeniably comforting about a good plate of fried rice. Maybe it’s the way the grains soak up all the savory goodness, or how the mix of ingredients creates a perfect balance of textures. For many of us, it’s also tied to memories—family gatherings, quick meals after a long day, or even those childhood days when our moms would turn leftover rice into something magical.
Pork chao fan is one of those dishes that reminds us that great food doesn’t have to be complicated. It’s proof that with a few simple ingredients and a little bit of love, you can whip up something delicious in no time. So the next time you find yourself craving this dish, skip the takeout and make it at home instead. Who knows? It might just become one of your new favorite family recipes, too.
Final Thoughts
Cooking pork chao fan at home is not only easy but also a great way to bring the family together over a hearty meal. Whether you’re making it as a quick lunch or preparing a big batch for a weekend get-together, this dish never fails to hit the spot. So go ahead, grab your ingredients, fire up the stove, and let the magic happen in your own kitchen. You’ll love every spoonful of this homemade delight!
How to Cook Pork Chao Fan
Ingredients
- 4 cups cooked rice
- 1 Tbsp. garlic chopped
- 1 pc small red onion minced
- 2 pcs raw eggs
- 1 cup diced or cubed pork
- 1 cup cabbage finely sliced
- 1/4 cup spring onion chopped
- 2 Tbsp. soy sauce
- 1/2 tsp. sugar
- 1 Tbsp. garlic chopped (another for rice)
- 1 pc medium sized bell pepper chopped finely
- 1/4 cup carrots chopped finely
- salt and pepper to taste
- 1 tsp. chili powder optional
- 1 tsp. curry powder
- 4 Tbsp. cooking oil
- 1 Tbsp. sesame oil
Instructions
How to Cook Pork Chao Fan:
- In a medium size pan, heat one tablespoon of cooking oil and saute onion and garlic until fragrant. Then add carrots, bell pepper and cabbage. Stir cook for a few minutes and set aside.
- In the same pan, heat another tablespoon of cooking oil and cook the beaten eggs until it becomes scrambled eggs. Then stir until the eggs are separated to each other. Remove from the pan and set aside.
- In the same pan, heat again one tablespoon of cooking oil and saute the cubed pork on a medium-high heat for 1 to 2 minutes until it turns to brown. Remove from the pan ans set aside.
- In the same pan again, pour some cooking oil and saute the garlic until fragrant. Then follow the cooked rice and stir fry with the garlic. In a small cup combine soy sauce and sugar and mix until it is dissolved. Pour on the rice and stir until the soy sauce mixture is thoroughly mixed with the rice.
- Then add the sauteed pork, salt, pepper, chili powder and curry powder. Next, add the eggs and last but not the least are the vegetables. Drizzle with sesame oil and stir cook for a few minutes.
- Transfer to a serving plate and garnish with chopped spring onions.
Video
Notes
Cooking Tips:
Use Day-Old Rice for the Best Texture
Freshly cooked rice tends to be too moist and sticky, which can make your fried rice clumpy. Using day-old rice that has been stored in the fridge helps keep the grains separate, giving your chao fan the perfect fluffy texture. If you only have fresh rice, spread it on a tray and let it cool completely before frying.Cook Ingredients Separately for Even Flavor
Sautéing the pork, eggs, and vegetables separately ensures that each ingredient is cooked properly and retains its unique taste and texture. Adding everything at once can result in uneven cooking, making some parts overdone while others remain undercooked. By cooking separately and combining at the end, you get a well-balanced, flavorful dish.Don’t Skip the Sesame Oil Finish
A drizzle of sesame oil at the end enhances the dish with a rich, nutty aroma that takes the flavor to the next level. Adding it too early can cause it to lose its distinct taste, so it’s best to mix it in right before serving. This small step makes a huge difference in achieving that signature restaurant-style pork chao fan.
Hi, I’ll try to cook this tonight and hoping it will taste like chowking chao fan!
Hi Chamy Chamy, don’t worry it will taste like chowking chaofan!