Hong Kong-Style Western Fried Rice
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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 purpose of the event was to highlight the fresh ingredients available at Walmart, sourced locally from American farmers. Because the products are delivered straight from farm to store, they preserve that “just-picked’ flavor we all love so much, and can be sold at a lower price.
The menu did not disappoint – passed along were bowls of okra fries with piri piri sauce, trays of spiced broccoli with avocado pistou, adorable little spoonfuls of watermelon cucumber salad with West African peanut sauce, and many other colorful dishes.
As a thank you present, we were given a bag filled with fresh produce, a couple of bottles of wine, and a farmer’s almanac. Needless to say we felt well taken care of by the time we said goodbye!
The next morning, as I rifled through the selection of vegetables in my goodie bag 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. It’s a very simple dish that contains many of the classic ingredients needed to make fried rice, such as:
- Mixed vegetables
- Soy sauce
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. Most of the ingredients, if not all of them, can be found at your local Walmart store.
Or you may already have them in your fridge!
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:
- Japanese watercress salad
- Whole roasted cauliflower head
- Broccoli tots
- Vegetarian stuffed peppers
- Chinese shredded potatoes with vinegar and chili
Did you like this Hong Kong-Style Western Fried Rice Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Hong Kong-Style Western Fried Rice
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sides 1x
- Category: Rice
- Method: Stir Frying
- Cuisine: Chinese
- 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
- 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 it’s 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.
Keep the fried rice refrigerated in an airtight storage container. It will keep for 3-4 days.
Keywords: recipe, stir fry, vegetables, main, chahan
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