Cantonese Chinese · China

Paprika and Paprika Oil Hong Kong-Style Fried Rice

Name: Paprika and Paprika Oil Hong Kong-Style Fried Rice
Total time: 22 min
Yield: 2 servings
Cuisine: Cantonese Chinese
Ingredients: 300g day-old rice; 2 large eggs; 100g carrot, diced; 50g peas; 50g corn kernels; 20ml soy sauce; 10ml oyster sauce; 10g scallion, chopped; 10g ginger, minced; 15g butter; 1/2 tsp paprika; 1 tsp paprika oil

A smoky and aromatic flavor with paprika and a drizzle of paprika oil for depth.

22 minutes2 servings

Method

Sprinkle paprika during stir-frying and drizzle paprika oil at the end.
Heat oil in a wok. Add eggs and scramble. Remove and set aside.
Add ginger and scallion to wok. Add rice and stir-fry until grains separate.
Add carrots, peas, and corn. Cook 2-3 minutes.
Mix in soy sauce and oyster sauce. Add scrambled eggs and stir-fry until heated through.
Stir in butter for a rich finish.

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