Hong Kong-Style Western Fried Rice

5 from 2 reviews


  • 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


  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.


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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