Hong Kong-Style Fried Rice

Name: Hong Kong-Style Fried Rice
Yield: Serves 4
Cuisine: Italy
Ingredients: 225 g (8 oz) fresh broccoli or Chinese broccoli; 2 eggs, beaten; 2 teaspoons sesame oil; 100 g (4 oz) fresh or frozen peas; 2 tablespoons oil, preferably groundnut; 2 tablespoons water; long-grain rice measured to the 450 ml (15 fl oz) level in a measuring jug and cooked; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

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) fresh broccoli or Chinese broccoli
100 g (

Europe
Asia
Italy
China
Calabria
Main course
Vegetarian
Mediterranean

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