Hong-Zao Fried Rice

Julie also made a Hong-Zao Fried Rice to be served with the Twice Cooked Pork Belly and Hong-Zao Stir-fry Pork Belly. She also brought some Hong-Zao made by her friend for sale. It costs $5 for a small tub as it takes a long time to make it. I did not buy it because I’m not sure if my kids will like the distinctive flavour of Hong-Zao.

The Hong-Zao Fried Rice is reddish because of the colour of Hong-Zao.



  • 4 cups cooked rice
  • 3 eggs
  • 1/2 lb ground pork
  • 2 tablespoons Hong-Zao paste, divided
  • 1 tablespoon sweet bean sauce or soy sauce



_MG_4512_edited-1Marinate the ground pork with 1 tablespoon of Hong-Zao,
_MG_4514_edited-1Beat the eggs and scrambled it in a frying pan. Remove and set aside.
_MG_4515_edited-1Saute some garlic until fragrant. Add in the ground pork and stir fry until the meat is cooked.
_MG_4516_edited-1Add in the cooked rice and stir-fry until well mixed. Season with the remaining Hong-Zao and sweet bean paste. You may add more paste according to your preference.
_MG_4517_edited-1Finally, return the scrambled egg and mix well. You can just the Hong-Zao Fried Rice on its own or with some side dishes.

Julie, thank you for sharing with us again. You are a great asset to the South Arm Community Kitchen. We appreciate your talent and your sharing spirit.

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