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This recipe for Chow Fan (Egg Fried Rice), is our old Amah’s recipe, that mum adopted, and which was one of my favourite meals
This recipe for Chow Fan (Egg Fried Rice), is our old Amah’s recipe, that mum adopted, and which was one of our favourite meals when I was growing up.
Also known as Chao Fan, it’s a Cantonese egg fried rice dish that is a staple recipe in Hong Kong and the Canton area of China.
The recipe that is shared here is probably not authentic to China, but it was what Ah Yeung used to cook for us when we got home from school.
Mainly given that she had access to Western ingredients that we used to buy from the NAAFI, and that there was always leftover cooked rice.
The smell as it’s cooking and the taste takes me right back to my childhood in Hong Kong, and it’s such an easy dish to cook too.
It’s a very versatile dish, using cold leftover rice, bacon, spring onions, frozen peas and eggs.
However, you can add all kinds of other ingredients, such as sweetcorn, prawns, peppers, ham, green beans and cooked meats.
I thought that this would be a lovely recipe to add to the recipe files here, just before the weekend, as it make a great brunch dish.
If you don’t have any bacon rashers, then you can use lardons, or diced pancetta and ham.
To make this dish veggie friendly, just omit the bacon and add chopped mushrooms, or even Quorn pieces.
Serve with soy sauce, and if you like spicy food, a good sprinkling of chilli sauce is always acceptable! Enjoy, Karen
Yield:
4
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
This recipe for Chow Fan (Egg Fried Rice), is our old Amah’s recipe, that mum adopted, and which was one of our favourite meals when I was growing up.
Also known as Chao Fan, it’s a Cantonese egg fried rice dish that is a staple recipe in Hong Kong and the Canton area of China.
The recipe that is shared here is probably not authentic to China, but it was what Ah Yeung used to cook for us when we got home from school.
Mainly given that she had access to Western ingredients that we used to buy from the NAAFI, and that there was always leftover cooked rice.
The smell as it’s cooking and the taste takes me right back to my childhood in Hong Kong, and it’s such an easy dish to cook too.
It’s a very versatile dish, using cold leftover rice, bacon, spring onions, frozen peas and eggs.
However, you can add all kinds of other ingredients, such as sweetcorn, prawns, peppers, ham, green beans and cooked meats.
I thought that this would be a lovely recipe to add to the recipe files here, just before the weekend, as it make a great brunch dish.
If you don’t have any bacon rashers, then you can use lardons, or diced pancetta and ham.
To make this dish veggie friendly, just omit the bacon and add chopped mushrooms, or even Quorn pieces.
Serve with soy sauce, and if you like spicy food, a good sprinkling of chilli sauce is always acceptable! Enjoy, Karen
1. Fry the bacon and spring onions in the vegetable oil and then add the cooked rice.
2. Pour the eggs into the rice mixture and stir all the time until the eggs are cooked.
3. Add the peas and stir-fry for a further 2 to 3 minutes before seasoning with soy sauce.
4. Serve immediately in bowls with chopsticks or spoons.
NB: This is a dish that lends itself to leftovers, so mum would often add diced cooked chicken or cooked vegetables. Cooked prawns can also be added.
If you don’t have any cooked rice, use 2 x sachets of microwaveable rice.
Yield 4
Serving Size 1
Amount Per Serving
Calories 462Total Fat 21gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 230mgSodium 1036mgCarbohydrates 37gFiber 3gSugar 3gProtein 29g
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