Sydney Times


Hong Kong fried rice

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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


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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