Skip to content Skip to sidebar Skip to footer
Home / chow / recipe / rice

Chow Pan Rice Recipe

Post a Comment
Table of Contents [Show]

sheet pan chow mein smitten kitchen
sheet pan chow mein smitten kitchen from smittenkitchen.com

Description

Chow Pan Rice is a popular Chinese fried rice dish that is often served as a main course. Its name is derived from the Cantonese phrase "chao fan", which means "stir-fried rice". The dish consists of rice, vegetables, and meat (usually chicken, pork, or shrimp) that are cooked together in a wok with soy sauce, oyster sauce, and other seasonings.

Prep Time

The prep time for this recipe is approximately 15 minutes. This includes the time it takes to chop the vegetables and meat, and cook the rice.

Cook Time

The cook time for this recipe is approximately 20-25 minutes. This includes the time it takes to cook the rice and stir-fry the vegetables and meat.

Ingredients

For this recipe, you will need:
  • 2 cups cooked rice
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1/2 cup frozen peas
  • 1/2 cup diced cooked chicken or pork
  • 2 eggs, beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Green onions, chopped (optional)

Equipment

For this recipe, you will need:
  • A wok or large frying pan
  • A spatula or wooden spoon
  • A knife and cutting board
  • A bowl for the beaten eggs

Method

1. Heat the oil in a wok or large frying pan over medium-high heat. 2. Add the onion and garlic and stir-fry for 1-2 minutes, until fragrant. 3. Add the carrot and stir-fry for 2-3 minutes, until slightly softened. 4. Add the frozen peas and stir-fry for 1-2 minutes, until heated through. 5. Push the vegetables to the side of the wok and add the beaten eggs. Scramble the eggs until cooked through. 6. Add the diced chicken or pork and stir-fry for 1-2 minutes, until heated through. 7. Add the cooked rice to the wok and stir-fry for 2-3 minutes, breaking up any clumps of rice. 8. Add the soy sauce, oyster sauce, salt, and black pepper to the wok and stir-fry for 1-2 minutes, until the rice is evenly coated and heated through. 9. Serve hot, garnished with chopped green onions, if desired.

Notes

- To make this recipe vegetarian, simply omit the meat and use vegetable broth instead of chicken broth to cook the rice. - You can also add other vegetables to this dish, such as bell peppers, mushrooms, or broccoli. - For a spicier version, you can add some chili flakes or hot sauce to the dish.

Nutrition Info

This recipe makes approximately 4 servings. Each serving contains:
  • Calories: 329
  • Protein: 13g
  • Fat: 12g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 1015mg

Recipe Tips

- Use cold, cooked rice for this recipe. If you use freshly cooked rice, it will be too moist and sticky. - Make sure to chop the vegetables and meat into small, bite-sized pieces so that they cook evenly. - Don't be afraid to use a high heat when stir-frying. The goal is to cook the ingredients quickly and evenly without burning them. - To get a nice, crispy texture on the rice, spread it out in the wok and let it cook for a minute or two without stirring. This will allow the bottom layer to crisp up.

Post a Comment for "Chow Pan Rice Recipe"