Chow Chow Fried Rice

Posted by Kelle Barnard on

This delicious dish is fast and easy and full of flavor! It fuses exotic Asian flavors and deeply Southern rich traditions to create a power house meal!
Our Southern Chow Chow which is a green tomato, cabbage, pepper and onion pickled relish is very similar to the Asian Kimchi that’s so popular! Both are fermented creations that are usually a garnish, but here, it’s the star of the show! Both in Asia and in the US South, these relishes are enjoyed with pork so this Chow Chow Fried Rice is the perfect pairing and a recipe you’ll have to try!

Chow Chow Fried Rice

Serves 4

  • 2 c. cooked whits rice, cooled

  • 1 - 16 oz jar of Kelle B’s Chow Chow

  • 1 T. olive oil

  • 1-2 tsp. Sesame oil (optional, but adds loads of flavor)

  • 1 1/2 - 2 c. leftover meat (we used this recipe for Vietnamese Pork Meatballs by Poh Ling Yeow, but you could use ham chunks, ground beef, chicken, shrimp or go meatless!)

  • 2 eggs 

  • 2-3 T. Butter
  • 1 tsp dried garlic granules

  • 1 tsp ground ginger

  • 1/2 tsp black pepper

  • 1T. low sodium soy sauce (more or less to taste)

  • 2 tsp hoisin

  • 1tsp chili garlic paste (optional)

  • fresh cilantro


  1. Cook your rice as directed on the packaging. You can use basmati rice like we did or try brown rice as a heartier option! Cool quickly by scattering on a cookie sheet and placing in the freezer while you prep everything else. You can also use old rice which works great for fried rice!
  2. In a large sauté pan heat your olive oil and sesame oil, then add your left over meat or fresh meat and cook. (If making meatless skip this step).
  3. Add the entire jar of Chow Chow, including liquid and sauté on medium high for 3 minutes. 
  4. Crack your eggs into this mixture and stir around until they are cooked. 
  5. Add in your cooled, cooked rice and butter and crank the heat up to high. 
  6. Sprinkle in your garlic, ginger & black pepper. Continue to stir often.
  7. Drizzle in the soy sauce and mix in well. Cook 3-5 minutes. 
  8. Right before it’s completed, add in hoisin & red chili & garlic sauce. Cook an additional 1-2 minutes. 
  9. Dish up and serve with freshly chopped cilantro garnish! 

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.