Chaufa Fried Rice Recipe
Pork belly, chicken, shrimp, egg, vegetable stir fry, spicy ginger sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein
Vegetables
Rice and Sauce
Seasoning
Method
Preparation
- 1
Prepare the Proteins
Cut the pork belly and chicken breast into small cubes. Peel and devein the shrimp.
- 2
Chop the Vegetables
Dice the bell pepper and carrot into small pieces. Mince the garlic and chop the green onions, separating the white parts from the green parts.
- 3
Prepare the Rice
Use day-old cooked rice for best results. If using freshly cooked rice, let it cool completely before using to prevent clumping.
Cooking
- 4
Cook the Proteins
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the pork belly and cook until browned and crispy, about 5-7 minutes. Remove from the skillet and set aside.
- 5
Cook the Chicken and Shrimp
In the same skillet, add the chicken cubes and cook until no longer pink, about 5 minutes. Then add the shrimp and cook until they turn pink, about 2-3 minutes. Remove and set aside with the pork.
- 6
Stir Fry the Vegetables
Add the white parts of the green onions, garlic, diced bell pepper, and carrot to the skillet. Stir-fry for about 3-4 minutes until vegetables are tender.
- 7
- 8
Add Sauces and Season
Pour the soy sauce and spicy ginger sauce over the rice mixture. Stir until everything is evenly coated. Season with salt and black pepper to taste.
- 9
- 10
Finish the Dish
Garnish with the green parts of the chopped green onions. Serve hot.