Chinese Egg Fried Rice 蛋炒飯 - A Different Method

Here's a different and tasty way to make that old favorite, Chinese Egg Fried Rice!  This alternative method my hubby 老公 discovered makes for a gorgeously yellow hued and creamy version of fried rice.  It's super yummy and just as easy to make.  I haven't decided yet which version I prefer, the traditional way of making Chinese Fried Rice or this new creamier version of fried rice.  

Chinese Baked Pork Chop Rice 焗豬扒飯

One of the best "if you are really starving and in need of 'comfort food'" food ever.  Hummm...  Did that make any sense? Well, you know what I mean!  Or, to be absolutely correct, you will know what I mean after you try this Chinese Baked Pork Chop Rice, or 焗豬扒飯.  

This is a local Hong Kong classic, an absolute standard at all the cha chaan teng, or 茶餐廳 in Hong Kong.  Cha chaan teng is the name for the local style dinners/cafes that dot the culinary landscape of Hong Kong.  Small affordable chinese food eateries that serve up fast, greasy food in big portions; interiors done up with lots of fluorescent lighting and rows of small eating booths.  A cha chaan teng has to have a decent Chinese Baked Pork Chop dish to serve to the hungry masses if it wants to be taken seriously as an eatery!

Chinese Egg Fried Rice 蛋炒飯

Chinese Egg fried rice, or 蛋炒飯, is the quintessential leftover dish.  You open your fridge and you've got leftover rice, leftover char sui, leftover choi sum, etc from yesterday's dinner.  What're you gonna do?  Make chinese egg fried rice of course.   

As long as you have the basics, i.e. rice, egg, spring onion, then you just chop up and throw in whatever else leftovers that you have and you will end up with a easy to make, lip-smacking and creative dish that you can serve instead of plain rice.  (Kids love this!  My dearest Grandma 奶奶 used to make this as an after-school snack everyday.)