Hong Kong Rice

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 750 g - mixed vegetables (cauliflower, French beans, carrot and baby corn)
  • 2 cups - steamed rice
  • 2 cups - vegetable stock
  • 3 tbsp - soya sauce
  • 1 - capsicum (diced in large cubes)
  • 2 tbsp - cornflour
  • 4 tsp - vinegar
  • 2 tsp - - chilli sauce
  • 2 tsp - ginger (finely chopped)
  • 1 tsp - garlic (finely chopped)
  • 4 - red chillies (broken into pieces)
  • 1/2 tsp - ajinomoto
  • 2 tbsp - oil
  • 1 pinch - sugar
  • Pepper to taste
  • Salt to taste

How to Make Hong Kong Rice

  • Dice all the vegetables and parboil them.
  • Reserve the stock.
  • Heat the oil in a wok on high heat.
  • Add ginger, garlic and red chillies and stirfry for 2 minutes.
  • Add the parboiled vegetables, capsicum and ajinomoto and stir fry over high heat for another 2 minutes.
  • Add soya sauce, vinegar, chilli sauce, salt and pepper.
  • Saute well.
  • Mix the stock and cornflour without lumps.
  • Add to the mixture and cook for one minute.
  • Add the sugar and stir well.
  • Pour over steamed rice and serve hot.

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