Chinese Fried Rice with Lee Kum Kee Hoisin Sauce2017-09-29
- Servings : 10
1/2 k. pork tenderloin, cut into 1″-cubes
1/4 cup Lee Kum Kee Hoisin Sauce
1 tbsp. Lee Kum Kee Sesame Oil
6 cups rice, cooked
1/3 cup cooking oil
1 pack (about 2 cups) mixed & cooked vegetables
(peas, carrots, corn)
1 tbsp. garlic, crushed
1/4 cup violet onions, chopped
1/2 cup fresh shrimps, coarsely chopped
2 tbsps. Lee Kum Kee Premium Soy Sauce
1/2 tsp. pepper
2 eggs, slightly beaten & cooked as for omelet, sliced into thin strips
In a medium bowl, marinate pork cubes in hoisin sauce and sesame oil preferably from 1 to 8 hours in the refrigerator.
Heat oil in a big wok.
When hot, turn off fire and put the corn, carrots and peas; stir for 1 minute.
Set aside vegetables in a plate. (This will prevent easy spoilage of rice.) Turn on the fire and in the same wok and oil, saute garlic, when done, add onions and saute until soft.
Add the pre-marinated pork cubes and stir using 2 wooden spoons until meat changes color.
Add shrimps and season with soy sauce and pepper.
When shrimps turn pink, turn off fire.
Add rice and mash well.
Add the mixed vegetables.
Turn on fire and toss to heat.
Transfer to a deep platter and garnish with eggs. Serves 10.
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