Chinese Fried Rice with Lee Kum Kee Hoisin Sauce

  • 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

For garnish:

2 eggs, slightly beaten & cooked as for omelet, sliced into thin strips



Step 1

In a medium bowl, marinate pork cubes in hoisin sauce and sesame oil preferably from 1 to 8 hours in the refrigerator.

Step 2

Heat oil in a big wok.

Step 3

When hot, turn off fire and put the corn, carrots and peas; stir for 1 minute.

Step 4

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.

Step 5

Add the pre-marinated pork cubes and stir using 2 wooden spoons until meat changes color.

Step 6

Add shrimps and season with soy sauce and pepper.

Step 7

When shrimps turn pink, turn off fire.

Step 8

Add rice and mash well.

Step 9

Add the mixed vegetables.

Step 10

Turn on fire and toss to heat.

Step 11

Transfer to a deep platter and garnish with eggs. Serves 10.

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