Baked Pork Chops with Rice (Classic Chinese Recipe)

This Baked Pork Chops with Rice dish is very popular and well-liked in Hong Kong. The melted cheese covering tasty pan-fried pork chops on a bed of fried rice makes everyone enjoy digging in.

This Baked Pork Chops with Fried Rice (焗豬扒飯) is a classic Cantonese cuisine that I started to eat when I was a little kid.

Even though my lovely daughter has adapted to Western foods, she loves this dish very much. Whenever we go into any Chinese café (茶餐廳 Cha Chaan Teng ), she would definitely order this dish. She’d never miss it at any time.

If you’ve tried this dish before, I think you would share the same feeling that this classic Chinese cuisine is very tempting.

This time I added some fresh mushrooms that most Hong Kong restaurants seldom use because fresh mushrooms are very expensive in Hong Kong. After stir-frying the mushrooms with other vegetables, I cooked the delicious tomato sauce.

The special part of this dish is the fried rice with the baked loin chops and melted cheese on top. When it comes out from the oven, both the flavor and color of the dish are very attractive.

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Shiitake Mushroom Chicken Rice (Pressure Cooker + Video)

This is one of my favourite Chinese rice dish, Shiitake Mushroom Chicken Rice, traditionally made in a claypot. Recently I experimented with my pressure cooker. The pressure cooker version is a keeper for a hectic day if you don't want to stand in your kitchen too long.

This Shiitake mushroom chicken rice is one of my favourite on-the-go recipes, just like one-pot-dish, tasty yet not difficult to make.

Simply pop in all the ingredients in a pot. This time I put all the ingredients in my Instant Pot (electric pressure cooker). Mix the chicken with the marinade first.

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Pumpkin, Mushroom and Chicken Rice

The grains absorb all the flavours of the chicken, mushroom and pumpkin. It's so delicious and nourishing.

Pumpkin, mushroom and chicken are nutrition packed ingredient individually. I tried putting them together to make a one-pot rice dish, and it turned out deliciously nourishing.

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Omurice (Chicken and Tomato Rice wrapped in Fried Eggs)

Omurice, is a contemporary Japanese dish. I guess it’s invented not long ago, yet it quickly becomes a very popular dish around the world.

Omurice is a kind of fried rice, commonly cooked with chicken, tomato sauce and ketchup, wrapped in omelette (a thin sheet of fried egg). In every Japanese restaurant, you’ll easily find this dish on their menu.

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Paella (Simple One-Pan Rice)

This classic Spanish dish originated Valencia has earned its popularity around the world. My daughter once cooked this dish to entertain the whole family. It’s simple and tasty, became a big hit in the family.

Saffron threads are used traditionally when it comes to cooking this one-pan rice, yet it can be a free style of combinations of meat, seafood and vegetables.

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Kimchi and Prawn Fried Rice

Making fried rice is a good way to use up any leftover vegetables or meats in fridge. It can be whipped up within half an hour. Then you can enjoy a well-balanced meal.

I often use pork or chicken meat to make fry rice. This time I tried with turkey mince that I happened to spot the special offer at a nearby supermarket. After trying, I decided to post this recipe to share with you all. I highly recommend to use turkey mince if you have a chance to get any.

Turkey meat contains higher protein with less fat. The meat texture is very soft, absolutely good for stir frying with rice. I also popped in some Kimchi and several prawns. Voila, a humble fried rice dish was turned out to be a very nourishing and flavoursome one.

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Whole Tomato Rice

This one-pot whole tomato rice dish has been so epic and crazily circulated around on the internet. As I grew up with one-pot rice and often made this kind of rice for my family, like Shiitake mushrooms and chicken rice. Often times, I cook tomato dishes for my family.

It shouldn't surprise me at all. What intrigued me is that a whole tomato is going to be placed in a rice cooker (or a pot) to make a meal. Even better, you can make your own creative versions with many extra vegetables or meats you like.

Here's my version, I added some Edamame beans (immature soybeans in the pod) that you might have tasted at sushi bars and found in the Taiwanese and Japanese cuisines. These little beans are flavoursome and rich in protein and plant sterols.

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Hokkien Fried Rice (福建炒飯)

This Hokkien fried rice is simple to make with incredible ingredients, easily found on the menu of Hong Kong yum cha restaurants.

To make fried rice is a good way to clear all the leftovers in fridge. It’s my family’s all-time favourite dish. Or to say, it’s my most favourite dish especially when I don’t feel like spending too much time in kitchen. It’s simple and could be finished on the go.

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Ginger Pork and Fried Egg Donburi (Japanese Rice Bowl Dish)

I reckon this recipe is a saver for myself especially on hectic days. You can whip up the dish in just a few minutes without any fuss at all.

This simple rice dish is full of nutrients and flavours that your family will love.

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Pork Mince Tofu and Egg Rice (豆腐豬肉碎滑蛋飯)

Sometimes we want to have a banquet-like meal, sometimes we just want a simple one to balance our diet. This tofu and pork mince rice dish is so quick and easy to make. As Hongkongers, we are quite into this kind of one-plate rice dish (碟頭飯) that provides with enough proteins and nutrients. Pork, tofu and eggs are basic kitchen staples in Chinese cooking that I often stock a certain amount in fridge for whipping up our daily meals. Edamame beans (aka fresh soy beans, called 枝豆 / 毛豆 in Chinese) are my all-time favourite food. You might’ve enjoyed these little lovely and delicious beans in Japanese or Chinese restaurants. They are tasty and nutritious, full of proteins. I found these beans are wonderfully fantastic for making this dish. This rice dish is also excellently suitable for packing lunch back to school or work.

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Unagi Don (Eel Rice Bowl)

Whenever I dine out in the nearby Japanese restaurant, I would definitely order Unagi Don (Eel Rice Bowl) besides sushi. The sweet sauce, dressed on top of the fish, is addictively good, just like teriyaki sauce. I don’t want to miss a bit of it literally. The rice absorbs some of the sauce, making the whole dish so flavoursome. To make this dish, it’s very simple and quick. The whole cooking process only takes about 10 minutes or so. This is a keeper for any hectic days.

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Pumpkin Prawn Risotto

What I love risotto is its fantastic taste because the rice is cooked with yummy stock. To make risotto is pretty straight forward and simple. It only requires me a bit more of patience to stir the rice constantly during cooking. Pumpkin is really a wonderful produce that can pair up with many other foods beautifully. This risotto dish tastes even better by adding a small portion of a large pumpkin with some prawns.

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Thai Mince Pork Rice

This pork rice dish tastes absolutely delicious. It’s very simple to make, and doesn’t need to stand in the kitchen very long to cook it. Fish sauce is the key ingredient in this dish, creating a lovely umami flavour and gives the whole dish a unique note. Beware that some brands in the market are quite salty. After trying a few brands, I finally settle on the Three Crabs brand. I like to enjoy this delicious dish with a bowl of hot steamed rice. Any leftovers can be packed into a lunch box with lettuce or cucumber chunks for the next day.

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Claypot Rice with Chicken and Chestnuts

We love having claypot rice in winter days. The rice is so flavoursome and soft, absorbed all the flavours of the chicken sauce.

Whenever I spot any good quality chestnuts on sale, I’d definitely grab a large bag home. I’m so glad that the weather is getting cold these few days. It’s time to draw out my claypot to make some delicious chicken chestnut rice.

The rice absorbs all the flavours of the chicken and mushroom. Both of the fragrance and taste of this claypot rice are so good that’s beyond your imagination.

If you like eating some crunchy rice, you’ll get a bit at the claypot bottom to enjoy. Well, there’s only one shortcoming if you cook rice in claypot.

You can’t leave it unattended or walk away for watching your favourite television show or answering any phone calls. Otherwise, not only will you enjoy that crunchy bit at the claypot bottom, but also you’ll have a whole pot of burnt rice. Be careful.

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Steamed Beef Mince on Rice (蒸冬菜牛肉餅飯)

Ever tried this Hong Kong rice dish, steamed beef mince on rice? It's one of my favourite childhood steamed rice dishes. I especially love the grains because they absorbed all the beef juice and sauce. So tasty!

Sometimes you may need a recipe to let yourself be lazy for some reason, not wanting to stand in the kitchen too long or dine out. No matter what the weather is like, this delicious steamed beef on rice is perfect to ease your starving.

My mother used to make this rice dish in an electric rice cooker. Yet a wok or hot pot will do too. The end result is equally good. All you need is to prepare some cooked rice that’s a bit drier than usual because the rice will take up every bit of the tasty beef juice while steaming.

You can imagine how yummy the rice will be. Apart from making fried rice, you can turn leftover rice into another superstar on your dining table with this recipe.

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Pandan Coconut Rice

Pandan leaf is a very versatile ingredient in making many desserts and cakes, like pandan dumplings and pandan chiffon cake. The dish won’t taste or smell as good without it. Wonder if you tried pandan rice.

This rice is totally infused with a depth of pandan and coconut fragrance. When I had the rice, I suddenly realized why my readers from Singapore and Malaysia are so deeply in love with pandan. Give it a try if you haven’t had it before. The dinner for the other night was a simple dish, stir fried prawns with mango going with this fragrant and tasty rice.

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Beef Mince Congee (Beef Rice Porridge)

This is an old-fashioned breakfast I always had when I was a primary-school aged kid. To me, a bowl of nice and hot congee before going to school seemed to be a luxury enjoyment, although it didn’t cost much at all. The traditional way of enjoying the congee is to go with a plate of steamed rice noodle rolls (豬腸粉) or deep-fried dough , also known as “you tiao” (油條).

You can make some plain congee a day or a few days ahead, and store it in fridge. Whenever you need it, just bring it to boil and pop in some marinated beef mince. There you go, a nice and hot breakfast is served in a few minutes. This congee is best served hot. The highlight of it is the soft, tender and just cooked beef mince. That’s why Hong Kong chefs often ladle boiling congee over beef mince. You might like to cook any meat you like, for example, pork or chicken.

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Japanese Ground Chicken Rice

This Japanese ground chicken rice is scrumptious, simple and quick to make, full of Asian flavours, best for hectic days or winter days, lunch or dinner.

Being a typical Chinese family living down under here, we always have rice for dinner. Ellie from AlmostBourdain via twitter once asked if I still keep the tradition of having Chinese dinner with three courses together with a soup. Yes, as long as I have enough cooking time.

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Stir-fried Glutinous Rice (生炒糯米飯)

This Stir-fried Glutinous Rice is a long-standing, classic dim-sum in Chinese restaurants. Traditionally, the cooking method is very time and effort demanding, similar to the way how Italian risotto is cooked from raw to done. To cook Stir-fried Glutinous Rice is not hard at all. In fact, I heard many chefs in Chinese restaurants confess they won’t go through this route simply because of consideration of time and labor. Many Chinese people love to cook this dish at home in winter. I religiously followed the traditional way to cook the glutinous rice in order to get the right texture I wanted. Yet, I also share a cheating way of cooking this classic dish followed the recipe.

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Mushroom Risotto

At my first encounter with risotto in an Italian restaurant, I just felt that the rice was more or less like the seasoned rice cooked in Chinese way. The way of cooking risotto and the Chinese seasoned rice we used to eat are totally different of course. The common ingredient of both kinds of rice is stock. What makes risotto so different is the unique, chewy texture of the rice, seasoned with cream and cheese, together with herbs.

To cook risotto is simple and easy, yet you need patience to stir and watch over while it’s cooking. When I enjoyed the chewy, creamy risotto, I felt all the efforts I put in was so worth. It’s a wonderful, comfort dish that can be eaten alone, not just a side.

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