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Hong Kong fried rice

A fast and easy favourite.

These are the reasons why you don't have to go very far to get your fried rice fix.

These are the reasons why you don't have to go very far to get your fried rice fix. Credit: Phaidon Press

  • serves

    3-4

  • prep

    15 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

3-4

people

preparation

15

minutes

cooking

10

minutes

difficulty

Easy

level

Ingredients

  • 1 carrot, diced
  • 100g cooked ham, diced
  • 1/3 cup (50g) frozen peas
  • 2 eggs, beaten
  • 3 cups (500g) cooked long-grain rice, rinsed, lumps broken up, and drained
  • 1 tbsp vegetable oil
  • ½ onion, diced
  • 150g shelled uncooked prawns, de-veined and diced
  • 1 tsp salt
  • 3 tbsp ketchup

Instructions

Bring a small saucepan of water to a boil, add the carrot, and blanch for 2 minutes. Drain and rinse under cold running water. Transfer to a bowl, then add the ham and peas.

Mix the eggs with the cooked rice in a large bowl.

Heat the oil in a wok or large frying pan over medium-high heat, add the onion, and stir-fry for 5–7 minutes until softened. Add the prawns and stir-fry for about 2 minutes until just cooked. Put in the rice-and-egg mixture, salt, and ketchup and stir-fry for 3–4 minutes until the eggs and shrimp are cooked. Add the ham and vegetables and toss thoroughly for another 2 minutes.

Transfer to individual bowls or a serving plate, then serve.

Image and recipe from China: The Cookbook by Kei Lum Chan and Diora Fong Chan (Phaidon, hbk, $59.95) . Read more about the authors and see other recipes from the book 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 23 May 2023 3:12pm
By Kei Lum Chan
Source: SBS



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