This western-style fried rice reminds me of a dish I used to order at my favorite local joint in Hong Kong! Sweet, savory and packed with colorful vegetables, this popular Cantonese dish is comforting and only takes 20 minutes to make. 

Last week, Ben and I had the privilege to attend the Rediscovering America event at the James Beard Foundation in Manhattan. Hosted by the lovely people at Walmart, we were treated to an evening of tasty dishes created by award winning chef JJ Johnson.

The next morning, as I rifled through my goodie bag full of fresh vegetables, I thought of chef JJ’s nutty and spicy cauliflower curry with coconut sticky rice. This inspired me to make one of my favorite comfort foods of all time – Hong Kong style western fried rice.

Served in local restaurants and tea houses across Hong Kong, western fried rice is something I used to enjoy on a weekly basis during the three years I spent there.

What makes it different than regular fried rice is the addition of ketchup which gives the dish a western flair.

The classic version contains sausages but I’ve omitted meat for this recipe, opting for an all vegetable dish instead.

The steps are very easy to follow:

  • Chop your vegetables. I’m using a mix of ginger, onions, carrots, bell peppers, and broccoli, but you can use other vegetables such as zucchini, cauliflower, green onions, mushrooms, and/or green peas.
  • Make the fried rice sauce. A combination of ketchup, oyster sauce and chicken broth.
  • Saute the vegetables. Cook the veggies for a few minutes until they are tender but still yielding a crunch.
  • Break up the rice. Use cold white rice and break it up in the pan or wok until it’s heated through.
  • Add the chopped tomatoes and sauce. Stir well to coat the rice evenly.
  • Cook the eggs. Make a well in the center of the rice and add the eggs. Stir until they are cooked through and mix them into the fried rice. Season the rice with a little salt and pepper and serve!

When a recipe is as simple as this Hong Kong-style western fried rice, having access to fresh produce is always a bonus. Fresh tomatoes enhance the sweetness of the rice, while bright green broccoli adds a crunchy texture to the mix.

Plus, knowing that I’m supporting a better way of growing and sourcing food makes eating what I cook that much more enjoyable!

Other yummy, easy vegetable recipes:

Did you like this Hong Kong style western fried rice?  Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Hong Kong-Style Western Fried Rice

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Rice
  • Method: Stir Frying
  • Cuisine: Chinese
  • Diet: Vegetarian
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Description

Sweet, savory and packed with colorful vegetables, this popular Cantonese dish is comforting and only takes 20 minutes to make. 

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 1 tablespoon ginger, peeled and minced
  • 1/2 small onion, finely chopped
  • 1 small carrot, peeled and diced
  • 1/4 cup red or yellow bell pepper, diced
  • 1 cup broccoli, chopped small bite size
  • 3 cups cold, cooked long grain rice
  • 1 medium tomato, seeded and chopped
  • 4 tablespoons ketchup
  • 1 1/2 tablespoon oyster sauce
  • 1 tablespoon water or chicken broth
  • 2 eggs, beaten
  • Salt and pepper

Instructions

  1. In a wok or a large pan over medium high heat, add oil, ginger, onion, carrot and bell pepper. Saute for 3 minutes.
  2. Add broccoli, stir and cook for 3 minutes.
  3. Add rice, break it up and cook until it’s heated through.
  4. Add tomato, ketchup, oyster sauce and chicken broth and mix well until the rice is evenly coated.
  5. Make space in the center of the rice and add the eggs. Gently stir for about 1 minute, until the egg is cooked. Mix it into the rice.
  6. Season with salt and pepper and serve.

Notes

Keep the fried rice refrigerated in an airtight storage container. It will keep for 3-4 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 6.9g
  • Sodium: 851mg
  • Fat: 9.7g
  • Saturated Fat: 6.5g
  • Unsaturated Fat: 0.7g
  • Trans Fat: 0g
  • Carbohydrates: 45.6g
  • Fiber: 2.3g
  • Protein: 7.7g
  • Cholesterol: 93mg
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Caroline Caron Phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, Korean, and Chinese, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.

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