How to make it
Marinade the chicken thigh for 10 minutes.
Heat the pan, add eggs and rice, cook over medium heat and stir-fry well, add ½ tsp of oyster sauce and stir-fry well. Set aside.
Heat the pan, fry the chicken thigh and shrimps until cooked. Add the rest of the ingredients and seasonings (except corn starch water) until boiled. Add the corn starch water and mix with the sauce. Pour mixed sauce on the fried rice.
Tips: Lee Kum Kee Oyster Sauce with Dried Scallop contains sliced dried scallop, you don’t have to soak the dried scallop before cooking and the taste is enhanced by aroma of dried scallop and the oyster umami.