With all the pasta recipes online, I bet you are bound to find a recipe that you love to cook. My version comes with using the simplest of Pinoy ingredients. No need to stress on finding Italian or western ingredients for this dish because you …
When Chowking launched their new fried rice offering, the Beef Chao Fan, I thought it was just your typical fried rice that you get from all other Chinese restaurant. But once I tasted the said dish, it had quite a great taste that I found myself addicted to it for quite some time. Initially, I thought it was easy to copy or “hack” the dish since it’s just fried rice, however, it had that distinct taste that I can’t put my finger on. Thus, I tried replicating it in my own kitchen but had #EPICFAIL moments with it.
Not until I figured one crucial ingredient that made all the difference! So without further adieu, here’s my recipe for the famous Chowking Beef Chao Fan Rice.
4 cups of cooked rice
½ cup carrots – diced into small cuts
¼ kilo special ground beef
1 medium size red onion – chopped
3 cloves of garlic – peeled and chopped
2 stalks of spring onions – chopped
2 cups of green cabbage – chopped
2 tablespoon of lauriat soy sauce – for meat
2 tablespoon of lauriat soy sauce – for rice
Salt to taste
White sugar (optional)
Beef lard (also known as beef fats/taba ng baka) – 2 tablespoon
- Using a pan/wok over high heat, add the vegetable oil, and sautee the onions, followed by garlic.
- Followed by the ground beef, stir until the meat turns white, then add a bit of salt. Allow the meat to cook and with the water to fully evaporate. To have that umami flavor, add a bit of white sugar (roughly ½ teaspoon). Once done, then set aside.
- Using the same wok, stir fry the chopped carrots. Add a bit of water to avoid the carrots to go brown. Let it cook until the carrots have softened.
- Add back the beef meat to the mixture, and continue to stir for a couple of seconds. Then add the cooked rice. If you have the beef lard, this is the part where you add it to the mixture.
- Remove the lumps from the rice and continue to stir for a minute.
- Add the second batch of soy sauce and remaining sugar to the rice mix, stir again for a couple of seconds.
- Toss the spring onions and cabbage. Stir again for about 10 seconds.
- Serve and enjoy!
I always have this knack for eating Indian and Middle Eastern food. Since my sister started selling imported spices through her store Molinos dela Especia, I’ve been getting my steady supply of aromatic and healthy spices for my dishes, which then brings me to the …