Hong Kong fried rice

By Radha Nelanti

Jan, 18th


2 persons
Cook Time
20 minutes
6 - 8


  • Carrot
  • Onion
  • Green peas
  • Eggs
  • Rice
  • Oil
  • Salt
  • 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 peas. Mix the eggs with the cooked rice in a large bowl. Heat the oil in a wok over medium-high heat, add the onion, and stir-fry for 5–7 minutes until softened. Put in the rice-and-egg mixture, salt, and ketchup and stir-fry for 3–4 minutes until the eggs are cooked. Add the vegetables and toss thoroughly for another 2 minutes. Transfer to individual bowls then serve hot.