This is the classic Cantonese fried rice, the chau fon. I remember it as a special treat for the Lunar New Year and during the winter months, when lop cheung, the Chinese sausage, was available to us. It was, and is, wonderfully tasty, and you needn’t wait for winter, for lop cheung is available the year round.
© 1988 Eileen Yin-Fei Lo. All rights reserved.