Wok-fried Chao Fan combines pork belly, squid balls, eggs, and seasoned day-old rice.
30 minutes · Serves 4
Ingredients for Chao Fan
5 cups day-old cooked rice
150 g fatty pork belly, cubed
6 squid balls, chopped
3 large eggs
1/2 cup corn kernels
1/2 cup green peas
1 tablespoon Maggi Savor seasoning
1 tablespoon dark soy sauce
2 teaspoons fish sauce
1 tablespoon Sriracha sauce
1 teaspoon curry powder
1 tablespoon sesame oil
3 cloves garlic, minced
3 spring onions, white and green parts separated and chopped
Freshly ground black pepper, to taste
Oil
Salt, to taste
How to cook Chao Fan
1.Heat oil in a wok over high heat. Season pork with salt and pepper, then stir-fry until golden.
2.Add squid balls, garlic, and spring onion whites; stir-fry 1 minute.
3.Fluff rice, add it with corn, and stir-fry 4 minutes. Push rice aside, scramble eggs, chop them up, and combine.
4.Add peas and spring onion greens; add Maggi Savor, soy sauce, fish sauce, Sriracha, curry powder, and sesame oil. Stir-fry 2 to 3 minutes and season if needed.
