Name: Hong Kong Fried Rice Recipe
Total time: 20 min
Yield: 2
Cuisine: Chinese

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Exploring Odia Street Food: Rich Flavours Of Dahi Bara Aloo Dum

Top 10 Non-Vegetarian Delights From Odisha's Diverse Cuisine

Breakfast Special Recipe Uppu Urandai From Tamil Nadu

4 Indian Summer Coolers Designed To Beat The Heat

Chicken Soup, Why Should You Make This Soulful Comfort Food? 

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Hongkong fried rice is an easy essential restaurant style chinese stir fry recipe to make at home with shrimp, egg, vegetables and leftover rice. 

How to make Hong Kong Fried Rice Recipe

HWC Magazine

Crawler

Chinese

<p>Hongkong fried rice is an easy essential restaurant style chinese stir fry recipe to make at home with shrimp, egg, vegetables and leftover rice. </p>

Oil reserve 1/2 of oil for addition of rice and cooking of the egg

A onion chopped

Ginger knob peeled and grated

Cloves garlic peeled and minced

Shrimp small/medium peeled,  vein and tail removed

Rice cooked day old cold rice

A chinese pickled vegetables optional

A mixed vegetables previously frozen but thawed,  drained and dried well with paper towels

A snow peas chopped raw

Soy sauce or tamari sauce to keep gluten free

Salt to taste

A teaspoon white pepper or to taste

Sesame oil

Egg optional

Green onions chopped as garnish optional

In a wok or large pan, turn on burner to medium/high heat and slowly heat to a high heat. Once the pan is hot, add 1 tablespoon of oil to wok or pan.

step 1

Add aromatics such as onion, ginger and garlic and fry just until the aroma hits your nose. About 1 minute. Do not burn garlic or otherwise it will have a bitter taste.

step 2

Place prepared shrimp(or other proteins as desired) into the pan. Stir fry shrimp until no longer translucent. If frying meats, cook until just golden brown moving your wok fast. Remove shrimp or other protein products from the pan and set aside.

step 3

If you are cleaning out the refrigerator, add any raw uncooked firm vegetables to the pan first. Stir fry for 1-2 minutes until vegetables are aldente. Keep your vegetables moving in the pan. However, we chose to use thawed and dried frozen mixed vegetables and quick cooking chopped snow peas. You do not need to stir fry these first as they are quick cooking. We will be adding these later in the recipe to keep them crisp.

step 4

Add your rice to the wok or pan and separate so that all rice pieces are coated with the oil and flavorings. Next, only if desired, add in chinese pickles. (totally optional but we love that little funky flavor it gives the fried rice. If you wanted to add xo sauce, we would add a tablespoon now.) keep the contents in the pan moving.

step 5

Add thawed previously frozen mixed vegetables that have been dried well and chopped snow peas and stir fry in the rice.

step 6

Move the rice to the center of your wok or pan. Add the soy sauce (tamari) around the exterior edges of the rice and leave it set for a few seconds until it evaporates. Then get that wok moving. Add salt, white pepper and sesame oil to taste. Keep the contents in the pan moving.

step 7

Add the cooked shrimp or proteins back into the wok or pan and toss.

step 8

Move your rice to the sides of the pan to create a well. Add the beaten egg to the well. Let the egg stand sit for just a second. Then, quickly stir the egg well until it starts to pull together. Now comes the fun part. Take your spatula and flip the rice over the egg mixture and really get that wok moving. Your goal is to have little thin strands of egg mixed in with your hong kong fried rice.

step 9

Add chopped green onions, give it a quick stir fry and enjoy hot.

step 10