My take on CHOW FAN - Chinese fried rice combines both Dominican and New York styles! This is my go-to dish when I want to whip up something quick, delicious, simple, and budget-friendly. You can customize this rice with a variety of ingredients, making it a great way to use up leftovers from the previous day's dinner.
When I cook Oriental-inspired dishes, I draw inspiration from the Chinese cuisine I grew up with in New York. In my opinion, New York offers some of the best Chinese food outside of China! I also incorporate Dominican influences by using creole products such as cubanelle peppers, Dominican salami, and chicken or beef stews. This rice is perfect on its own or as a side dish to accompany baked ribs, stir-fry, or fried chicken. I'm confident you'll enjoy it!
Chow Fan
Chofan, also known as chow fan, is my take on Chinese fried rice, infused with Dominican and New York influences. It's my go-to dish when I want to whip up something quick, delicious, and simple. Not only does it taste much better, but it's also healthier than the versions sold at restaurants. Experience the unique blend of flavors in this homemade chofan recipe.
Ingredients:
5 cups cooked rice (cooled)
1 flat omelet (1 egg per person, more if you like)
3 cups cooked chicken, pork, ham or beef
½ cup Dominican salami or chorizo chopped and fried
1 onion chopped
2 cubanelle peppers
¼ cup soy sauce
½ cup ketchup
1 chicken bouillon salt and pepper to taste
3 tablespoons oil (preferably sesame)
Instructions:
1. Reserve previously cooked rice.
2. Make the omelet, seasoned with a little salt, cut into strips or cubes, and set aside.
3. In a separate pot or microwave heat up the meat, fry the salami, and set aside.
4. Chop all the vegetables and reserve.
5. In a wok or large pot, place three tablespoons of oil and add the salami, meat, onions, and peppers, sauté one minute, then put soy sauce and ketchup. To form a sauce, add the rice and mix until a uniform color is achieved.
6. Cook for 3-5 minutes over low heat, or until rice is heated through.
Notes:
a) According to the 1-2-3 rule for white rice, 1 cup of uncooked rice cooked in 2 cups of water yields 3 cups of cooked rice. However, the amount of water needed can vary depending on the type of rice used. For a loose, grainy texture, slightly less water should be used when cooking a cup of rice.
b) This recipe serves one cup of cooked rice per person, but in many Dominican households, rice is a staple and loved in large quantities. Feel free to double the recipe if you're a rice lover. Any leftovers can be refrigerated and reheated the next day for even more delicious flavor.
Yield: 5 servings.
Note: This Chinese bowl is over 30 years old!! Thanks Mom for letting me keep it :) |
Do not let any unwholesome talk come out of your mouths, but only what is helpful for building others up according to their needs, that it may benefit those who listen. - Ephesians 4:29
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