This Hong Kong fried rice is the ultimate way to transform your leftover rice into a decadent lunch. This one-pot recipe will fulfill all your nutritional needs and can be whipped up within minutes!
This veg hong kong fried rice recipe is budget-friendly, extremely simple to make, and yet full of flavor, that will leave take-out food to dust.
Plus, it’s a great way to incorporate leftover veggies, aromatics, and rice in one appetizing dish!
Enjoy this vegan meal on a hot summer afternoon with your family.
You can also pour some salad dressing on it while you’re at it to give it an extra smack of flavor!
What Makes This Hong Kong Rice Recipe Different From the Original?
Hear me out, I’ve got nothing against proteins and meat. I can eat them, and I enjoy them a lot, but there is something in this universe that stops me from making non-veg meals.
The original Hong Kong fried rice blends fried shrimp and cooked eggs together to make it protein-heavy.
The shrimp has a firm, tender, and crispy texture, whereas the eggs are fluffy and soft, and are beautifully engulfed in the rice.
On the contrary, this recipe makes full use of veggies, carbs, herbs, and aromatics to deliver the same flavor.
Tools You’ll Need
- Wok: To make the rice. The surface of the wok is not flat, so the rice is cooked evenly, and nicely.
- Ladle: To saute and stir.
Ingredients in This Hong Kong Fried Rice Recipe
Rice: Rice is of course the hero of the dish! Use leftover rice for the best result as they get dry and firm after some time. That makes them easier to cook and brings out the flavor of other ingredients, and their texture feels really good in the mouth.
Cabbage: Cabbage brings a lot of freshness and crunch to the dish, and its bright green color makes it stand out.
Capsicum: You can also use red and yellow bell peppers. I chose capsicum because they have a slightly strong flavor and are also low in sugar content.
Green Beans: They have an earthiness to them that complements the rest of the flavors of the meal.
Onion: I’m using red onions because they are normally used in Hong Kong rice. You can also go for scallions (spring onions) for their more sweet, and less intense flavor.
Carrots: Carrots are a great source of vitamin A and other B vitamins. They are sweet, and woody in texture.
Ginger-garlic Paste: It fills this rice meal with its amazing aromaticness.
Soy Sauce: It is known for its umami flavors. I’ve used dark soy sauce because I like its intense flavor. You can choose low salt-content soy sauce too.
Red Chili Sauce: Red chili sauce provides the perfect blend of sweet and spicy.
Vinegar: It’s the necessary sour and tart companion that gives any meal an extra punch.
Black Pepper Powder: They have a sharp biting taste that would be a treat for your tastebuds.
Sugar: To balance the bitter flavors of soy sauce and capsicum.
Salt
Oil
How to Make Veg Hong Kong Fried Rice
Separate and dry the rice:
1. Separate the leftover rice grains if they are stuck, and spread them even on a plate to evaporate the extra moisture from them.
Finely chop the veggies:
2. Use a grater to finely chop the cabbage, carrots, and capsicum. You can roughly chop the onions and green beans with a knife.
Add the veggies:
3. Take a wok, and heat oil in it. Add roughly chopped onions and ginger-garlic paste, and cook them on high heat for 1 minute. Make sure to continuously saute them, so that they do not burn.
4. Add chopped cabbage, carrots, and capsicum. Cook and saute them for 1 minute on high heat.
5. Add soy sauce, red chili sauce, vinegar, sugar and salt. Mix well.
Combine rice and veggies:
6. Add the leftover rice, and cook it for 1 minute on high heat.
7. Your Hong Kong fried rice is ready to be served.
Tips & Variations
This is a vegan dish, so I didn’t add any, but you can put in some crumbled paneer as well, to incorporate protein in the meal.
Instead of vinegar, topping the rice with lemon juice is also a good option.
You can also add cashews before onions to make it nutty and creamy.
Serving Options
Transfer the Hong Kong fried rice into a presentable bowl, and garnish it with onion greens or fresh cilantro.
Top it with some chili oil for some smokey flavor. A sweet and savory salad dressing also enhances the flavor to the next level.
As for side dishes, grilled chicken works extremely well with vegetarian fried rice. Or if you are looking for a veg side dish, pair it with paneer tikka.
How to Store
While ordinary cooked rice is long-lasting, fried rice is unfortunately not because of the sheer number of ingredients in it.
However, it can be refrigerated for 2-3 days after placing it in an air-tight container. They can also be frozen for up to a month.
But the best way is to consume it fresh.
Why You’ll Love This Hong Kong Fried Rice
- It’s full of nutritional and munchy goodness.
- The different array of veggies makes it vibrant.
- It’s a perfect comfort food that can be prepared in under 15 minutes.
- It is highly variable and can be easily customizable to your liking.
More One-Pot Recipes
Veg Hong Kong Fried Rice ( Best Recipe For Leftover Rice )
Equipment
- Wok:
Ingredients
- 250 gms Rice
- 2 tbsp Oil
- 1 small Onion (roughly chopped)
- 1 tbsp Ginger-garlic Paste
- ½ cup Cabbage (finely chopped)
- 1 medium capsicum (finely chopped)
- 1 medium Carrot (finely chopped)
- ¼ cup Green Beans (roughly chopped)
- ½ tbsp Soy Sauce
- ½ tbsp Red Chili Sauce
Instructions
- Separate the leftover rice grains if they are stuck, and spread them even on a plate to evaporate the extra moisture from them.
- Use a grater to finely chop the cabbage, carrots, and capsicum. You can roughly chop the onions and green beans with a knife.
- Take a wok, and heat oil in it. Add roughly chopped onions and ginger-garlic paste, and cook them on high heat for 1 minute. Make sure to continuously saute them, so that they do not burn.
- Add chopped cabbage, carrots, and capsicum. Cook and saute them for 1 minute on high heat.
- Add soy sauce, red chili sauce, sugar and salt. Mix well.
- Add the leftover rice, and cook them for 1 minute on high heat.
- Your Hong Kong fried rice is ready to be served.
Notes
- This is a vegan dish, so I didn’t add any, but you can put in some crumbled paneer as well, to incorporate protein in the meal.
- Instead of vinegar, topping the rice with lemon juice is also a good option.
- You can also add cashews before onions to make it nutty and creamy.
