Chow Fan

Canton & Hong Kong

Preparation info

  • Difficulty


  • Serves


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

This is our old Amah’s recipe that Mum adopted and was one of our favourite meals when I was growing up. Also known as Chao Fan, it’s a Cantonese fried rice dish that is a staple recipe in Hong Kong and the Canton area of China. The recipe that is shared here is probably not authentic to China, but it was what Ah Yeung used to cook for us when we got home from school given that she had access to Western ingredients that we used to buy from the NAAFI.


  • 200 g Cooked long-grain white rice
  • 1 tablespoon vegetable oil
  • 4 spring onions, trimmed and chopped
  • 4 rashers streaky bacon, chopped into small pieces
  • 100 g frozen peas, defrosted
  • 2 eggs, beaten
  • Soy sauce to taste


  1. Fry the bacon and spring onions in the vegetable oil and then add the cooked rice.
  2. Pour the eggs into the rice mixture and stir all the time until the eggs are cooked.
  3. Add the peas and stir-fry for a further 2 to 3 minutes before seasoning with soy sauce.
  4. Serve immediately in bowls with chop sticks or spoons.