Why is ketchup used in Hong Kong fried rice?

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.

What kind of ketchup should I use?

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.

How do I keep the rice from getting soggy?

Use cold rice, high heat, and don’t 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.

Hong Kong Ketchup Fried Rice (Cantonese Style)

Name: Hong Kong Ketchup Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
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

Hong Kong Ketchup Fried Rice

Print Recipe

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Sweet, savory and packed with colorful vegetables, this popular ketchup fried rice is comforting and only takes 20 minutes to make.

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

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, 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

Cook Mode Prevent your screen from going dark

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 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.

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

Find it online: https://pickledplum.com/hong-kong-style-fried-rice/