Chinese Fried Soup?

In keeping with my promise to review some of my lunches brought from home I'd like to start by appraising one of my lunches from last week:  Chinese pork fried rice with egg in cream of mushroom soup.  Yes you read that correctly; the Chinese pork fried rice with egg was actually in the cream of mushroom soup.

As a student, necessity is the mother of all lunch creations, and it doesn't always end well.  I needed to pack a lunch and all I could find was some cream of mushroom soup and leftover homemade Chinese pork fried rice with egg.  I immediately turned into some sort of mad scientist and thought to myself, "What if…?"

I was uncertain about having fried egg with cream of mushroom soup (leave it to my palette to second guess combining an egg with cream of mushroom soup, but not soy sauce or oyster sauce), so I sorted through the pork fried rice and removed all the pieces of egg --or so I thought—before mixing in a half a can of Campbell's condensed Cream of mushroom soup and ¾ cup of milk.  I then packed it all up in a leak-proof container and hoped that my experiment would be successful.

Allow me to state, before I get into the details of this peculiar flavor combination, just how much we students appreciate the microwaves available to us in the common areas of some buildings, and in the cafeterias.  A hot lunch from home goes a long way to the physical and emotional well-being of most students, and while we may not verbally say so, it should be apparent by the mealtime line-ups in front of these appliances that we are grateful for them.

Once I had waited my turn in line and used one of these said microwaves to heat my concoction, I noticed that the soy sauce and oyster sauce had darkened the soup considerably.  Upon stirring the soup I also noticed that I had missed several pieces of egg.  I was going to remove them before taking my first bite, but thought I would be adventuresome and try it anyway.  Was it worth the risk, or would I have to get out my wallet and buy something from the cafeteria, instead?  It was thoroughly worth the risk! This soup was one of the most amazing kitchen experiments that I have ever eaten.  Who would have thought that this irrational combination would be so successful?  We all know that rice, green onions, peas, and pork tasted good with cream of mushroom soup, but the surprise was discovering that caramelizing the rice and tossing in a fried egg, soy sauce, and oyster sauce, would also complement the soup well.  For that matter, I felt that the soy sauce and oyster sauce enhanced the flavors better than a dash of salt would have.  This was probably the weirdest, and yet the best, soup that I have ever eaten.

I could tell by the expressions on the faces of my classmates when I told them what was in my soup that there are a few skeptics out there who are unwilling to believe that these two foods combine well.  Those folks will just have to try it for themselves some day.  As for me, I am looking forward to the next time that we have Chinese pork fried rice with egg at home, as I intend to make some more of this crazy soup.  The only thing that I would do differently would be to keep the fried egg in the creation.  Not only does it taste delicious, but it also makes it fun to disgust my classmates whenever they watch me take a spoonful.