HONG KONG STYLE FRIED RICE RECIPES

Steps:

• Here's a quick run-down of the types of HK-style noodles you can buy:
• We'll be washing and cutting our vegetables:
• Next, we'll heat our pan on high heat for about 2-3 minutes. If you're using a non-stick pan like the one pictured, use medium-high heat to help protect the non-stick coating. Then, we'll add 1 tbsp of corn oil. Swirl it around the pan and let the oil heat up until it's shimmering, or forming ripples across the surface.
• Add the chicken, and cook for about 1 minute before adding the other ingredients.
• We don't need to add additional oil, since there's already some in the pan.
• We'll add the shrimp, chicken, and aromatics back into the pan. Mix everything for a bit.
• Transfer the vegetables, meats, and gravy onto the noodles! It's time to eat :)

Steps:

• First make the sweet and sour sauce by combining the tomato sauce, vinegar, sugar, chicken stock and corn flour in a small saucepan over a low heat. When all the ingredients have come together to form a smooth sauce, remove from the heat and set aside.
• Heat the oil in the wok on a high heat.
• Dip the chicken pieces in the egg then dredge in the cornflour.
• Fry the battered chicken pieces for 4-5 minutes or until crisp and light brown. Remove the meat from the wok and drain. You might need to do this in batches.
• Heat 30ml (2 tbsp) vegetable oil in a clean wok, then fry the pineapple, onion and peppers for 3 minutes.
• Add the chicken and sauce, stir and let the mixture bubble until it’s thickened.
• Serve immediately with steamed rice.