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.
In Hong Kong cafรฉs (cha chaan teng), ketchup isnโt used to make the rice sweet like a condiment. Itโs used like a quick sauce base: it adds tang, color, and a familiar savory-sweet balance that tastes oddly comforting โ kind of like the fried rice cousin of Hong Kong-style spaghetti or spaghetti napolitan.
Making Hong Kong ketchup fried rice (่ๆฑ็้ฃฏ) is very easy! The recipe consists of long grain rice, plenty of vegetables, oyster sauce, and that signature ketchup flavor that makes it instantly recognizable. If youโve ever had it in a cafรฉ and wondered how it tastes so bold without being heavy, this recipe will show you exactly how to do it at home.
If you love making fried rice at home, youโll find lots of helpful tips in this fried rice guide.
Table of contents
What Makes Hong Kong Ketchup Fried Rice Different?
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 – somewhat similar to this breakfast fried rice – but I’ve omitted meat for this recipe, opting for an all vegetable dish instead.
Ketchup Fried Rice Ingredients
- Aromatics: Ginger and onion create the base flavor by infusing some sweetness and a slight floral taste.
- Vegetables: I’m using a mix of broccoli, carrot, and bell peppers, but feel free to use other vegetables that you like.
- Tomato: A tomato to up the tomato taste and give the rice some fruitiness.
- Rice: Cold, day-old rice – long grain or medium grain – is best because it contains less moisture and the grains have a firmer texture. Once thrown in a wok, day-old rice gets fluffy and chewy, whereas freshly cooked rice gets mushy because of its high moisture content.
- Ketchup: This is the key ingredient. It gives Hong Kong fried rice its signature sweet and tangy flavor and color.
- Other seasonings: Oyster sauce and chicken broth for umami and savory notes. While Japanese fried rice, called yakimeshi, uses powdered chicken stock, we are using 1 tablespoon of liquid broth for this one.
- Egg: Two whisked eggs to add creaminess and a boost of protein.
How to Make Hong Kong Ketchup Fried Rice
Scroll down to the recipe card for the full recipe.
- 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!
New at making fried rice? Learn how to make the perfect rice with my Japanese rice guide and Jasmine rice tutorial.
Frequently Asked Questions
Ketchup adds both tanginess and sweetness, which helps lighten the richness of the fried rice while creating that familiar sweet-and-sour note often found in Cantonese-Western dishes.
Regular ketchup such as Heinz Ketchup works best. I don’t recommend using a sugar-free type, or the opposite, something that’s very sweet, as it could disrupt the delicate balance of sweet and tangy.
Use cold rice, high heat, and donโt overcrowd the pan. This keeps the grains separate so the sauce coats instead of steaming. If you are using freshly cooked rice, transfer the rice to a cookie sheet and spread it. Refrigerate for 1-2 hours before using. This will remove some of the moisture and make it less mushy.
For more fried rice recipes like this one, read my 12 Popular Fried Rice Recipes post.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
PrintHong Kong Ketchup Fried Rice
Sweet, savory and packed with colorful vegetables, this popular ketchup fried rice is comforting and only takes 20 minutes to make.ย
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Rice
- Method: Stir frying
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
- 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, day-old long grain rice or medium 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
- In a wok or a large pan over medium high heat, add oil, ginger, onion, carrot and bell pepper. Saute for 3 minutes.
- Add broccoli, stir and cook for 3 minutes.
- Add rice, break it up and cook until itโs heated through.
- Add tomato, ketchup, oyster sauce and chicken broth and mix well until the rice is evenly coated.
- 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.
- 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
This looks delicious!
Yum! You can never go wrong with fried rice!