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Hong Kong-Style Fried Rice
- Serves
4
- Difficulty
Easy
By Ken Hom
Published 1995
One of the many memorable meals I have enjoyed in Hong Kong included a dish of rice, stir-fried with Chinese broccoli stalks and eggs. I first sampled it in the delightful company of the eminent food critic Willie Mark, who guided me to the restaurant that served it. Ordinary broccoli (calabrese) also works well in this recipe.
Ingredients
225 g 8 oz 100 g
Method
Separate the broccoli heads into florets. Peel the stalks if necessary, then slice. Dice the broccoli into very small pieces.
If you are using fresh peas, blanch in a small pan of boiling water for 2 minutes; if using frozen peas, blanch for 1 minute.
Heat a wok or large frying-pan and add the oil. When moderately hot, add the broccoli, peas and salt and stir-fry for about 1 min
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