Go Back
Pork Chao Fan
Print Recipe
4 from 1 vote

How to Cook Pork Chao Fan

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Rice recipe
Cuisine: Chinese
Keyword: chinese fried rice, pork chao fan
Servings: 4 servings
Calories: 250kcal
Author: Manny

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.