- 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.
Hong Kong fried rice
#myrecipe
By Radha Nelanti
Jan, 18th
625
Servings
2 persons
Cook Time
20 minutes
Ingredients
6
- 8
Ingredients
- Carrot
- Onion
- Green peas
- Eggs
- Rice
- Oil
- Salt
- Ketchup
