Hong Kong Fried Rice Restaurant Style

Name: Hong Kong Fried Rice Restaurant Style
Total time: 1800 s
Yield: 2 servings
Ingredients: 2 cups cold white rice (or leftover rice); 1/3 ear corn, kernels removed; 3 small carrots, diced into 1/2 inch cubes; 5 green beans, diced into 1/2 inch cubes (my additional ingredient); 1 slice smoked beef, diced into 1/2 inch cubes (my additional ingredient); Water as needed for boiling; 1 green onion, chopped; 2 tablespoons margarine; 1 egg; 3 cloves garlic, minced; 1 tablespoon oyster sauce; 1/4 teaspoon salt; 1/4 teaspoon pepper; Mushroom broth powder to taste (I used chicken broth powder); 1 teaspoon soy sauce; 1/2 teaspoon sugar

Teh Yanithea @tehyanithea

Bekasi

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07/20/2019,
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Week 28 of 52 weeks
Recipe 71💕💕
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Source: ekitchen
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This fried rice often appears at parties....😋
Delicious...light taste...complete with vegetables and protein from eggs...I added smoked beef for extra flavor...hehe
Thanks Ci Elise..🙏😘
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Happy cooking and happy tummy everyone😍😍😍
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Teh Yanithea @tehyanithea

Saved

Ingredients

30 minutes

2 servings

2 cupscold white rice (or leftover rice)
1/3 earcorn, kernels removed
3small carrots, diced into 1/2 inch cubes
5green beans, diced into 1/2 inch cubes (my additional ingredient)
1 slicesmoked beef, diced into 1/2 inch cubes (my additional ingredient)
Water as needed for boiling
1green onion, chopped
2 tablespoonsmargarine
1egg
3 clovesgarlic, minced
👉Seasonings:
1 tablespoonoyster sauce
1/4 teaspoonsalt
1/4 teaspoonpepper
Mushroom broth powder to taste (I used chicken broth powder)
1 teaspoonsoy sauce
1/2 teaspoonsugar

Saved

Steps

30 minutes

1

Boil the carrots, corn, and green beans for about 7 minutes in boiling water with a pinch of salt. Drain and set aside.
2

In a separate pan, add margarine, then sauté the minced garlic. Cook over low heat until fragrant to avoid burning.
3

Add the egg and stir until scrambled in the pan. Then add the carrots, corn, green beans, and smoked beef. Mix well.
4

Add the rice, seasonings, and green onion. Mix well. The key is to keep the rice from becoming too brown and to maintain a 'light' taste—not too bland but not overly seasoned. Turn off the heat and serve.