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.
Ingredients
- 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
Instructions
 Marinate the ground pork with 1 tablespoon of Hong-Zao, |
 Beat the eggs and scrambled it in a frying pan. Remove and set aside. |
 Saute some garlic until fragrant. Add in the ground pork and stir fry until the meat is cooked. |
 Add 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. |
 Finally, 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.