Hong Kong-Style Fried Rice

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.


  • 225 g (8 oz) fresh broccoli or Chinese broccoli
  • 100 g (4 oz) fresh or frozen peas
  • 2 tablespoons oil, preferably groundnut
  • 1 teaspoon salt
  • 2 tablespoons water
  • long-grain rice measured to the 450 ml (15 fl oz) level in a measuring jug and cooked
  • 2 eggs, beaten
  • 2 teaspoons sesame oil


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 minute, then add the water. Continue to stir-fry the mixture for about 2 minutes or until the broccoli is cooked. Add the cold cooked rice and stir-fry for 3 minutes. Then add the eggs and sesame oil and stir-fry for a further 2 minutes. Turn the mixture onto a platter and serve at once.