Fujian (Hokkien) Fried Rice
What You Will Need
Ingredients
- Rice 350g
- Eggs 2 pcs
- Dried mushroom 2 pcs (soaked and diced)
- Small shrimps 60g
- Chicken Thigh 100g (Diced)
- Carrot 20g (Diced)
- Chinese Kale 30g (Take only the stem and cut into dice)
Marinade
- Lee Kum Kee Oyster Sauce with Dried Scallop 1tsp
- Corn starch 1tsp
Seasoning
- Lee Kum Kee Oyster Sauce with Dried Scallop 1tsp
- Water 150 ml
- Corn starch water 1tsp
Made with
Lee Kum Kee products
How to make it
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Marinade the chicken thigh for 10 minutes.
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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.
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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.
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