Hong Kong fried rice
- 1carrot, diced
- 100gcooked ham, diced
- 1/3 cup(50g) frozen peas
- 2eggs, beaten
- 3 cups(500g) cooked long-grain rice, rinsed, lumps broken up, and drained
- 1 tbsp vegetable oil
- ½onion, diced
- 150gshelled uncooked prawns, deveined and diced
- 1 tsp salt
- 3 tbsp ketchup
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 here.
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.