🍽️Rice Dish

Classic Chao Fan (Chinese-Style Fried Rice)

Name: Classic Chao Fan (Chinese-Style Fried Rice)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Rice Dish
Ingredients: 2 cups cooked jasmine rice (preferably day-old); 1 cup mixed vegetables (peas, carrots, bell peppers); 2 tablespoons vegetable oil; 2 eggs, beaten; 3 green onions, chopped; 2 cloves garlic, minced; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; Salt, to taste; Black pepper, to taste; Optional protein: cooked shrimp, chicken, or tofu

"Elevate your weeknight routine with this restaurant-quality Chao Fan, a savory symphony of golden grains and umami-rich aromatics that's ready in minutes."

Prep:10 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

2 cups cooked jasmine rice (preferably day-old)
1 cup mixed vegetables (peas, carrots, bell peppers)
2 tablespoons vegetable oil
2 eggs, beaten
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
Salt, to taste
Black pepper, to taste
Optional protein: cooked shrimp, chicken, or tofu

🌱 Dairy-Free🌱 Vegetarian-Option🌱 Nut-Free🌱 High-Protein-Option⚡ Medium

❤️Health65%

😋Taste88%

🥳Joy92%

👨‍🍳Difficulty30/100

📜 The Story

Chao Fan traces its origins to the Sui Dynasty in Yangzhou, where it was developed as a resourceful method to repurpose leftover rice. This technique transformed humble remains into a culinary staple, eventually spreading across the globe as the quintessential symbol of Chinese home cooking and wok mastery.

🧬 Flavor DNA

🍋Sour

1/10

🧂Salty

7/10

🌶️Spicy

1/10

🍯Sweet

2/10

🍄umami

9/10

☕Bitter

1/10

✨ Sensory Profile

"The dish arrives with a fragrant cloud of toasted garlic and sweet scallions, featuring distinct, golden-hued grains that dance in the pan. Each mouthful offers a satisfying interplay of tender scrambled eggs, snap-crisp vegetables, and the deep, savory lacquer of soy and oyster sauce."

Chef's Mastery

💡

The Secret

For the best texture, use cold, day-old rice and rinse it before cooking the previous day to remove excess starch; this ensures individual grains that 'jump' in the pan.

⚠️

Avoid This

Adding the rice to a cold pan or overcrowding the wok, which leads to steaming rather than frying, resulting in a mushy, clumped texture.

❄️

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a teaspoon of water to revive the moisture.

Instructions

Heat a large skillet or wok over medium-high heat. Add the vegetable oil and allow it to become hot and shimmering.

Add the minced garlic and stir-fry for about 30 seconds, stirring constantly until fragrant but not browned.

Push the garlic to one side of the pan. Pour the beaten eggs into the empty space and gently scramble until just set.

Mix the eggs with the garlic, then add the mixed vegetables. Stir-fry for about 2 minutes until heated through and slightly tender.

Add the cooked rice, breaking up any clumps with a spatula. Stir continuously so the rice mixes evenly with the eggs and vegetables.

Drizzle in the soy sauce and oyster sauce, tossing well so every grain of rice is evenly coated.

If using an optional protein, add it now and stir until fully heated through.

Season lightly with salt and black pepper, adjusting carefully since the sauces are already salty.

Add the chopped green onions, give everything a final toss, and serve immediately while hot.