Fried rice with Chinese lap cheong
Serves 6
Method
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Heat 50ml of sunflower oil in a wok.
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Fry the eggs and drain on a kitchen paper and let it cool down.
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Heat the remaining 50ml of the oil in the wok, fry the ginger and garlic for 1 minute and add onion and chilli. Fry for 2 minutes.
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Add the Chinese Chinese lap cheong fry again for 1 minute.
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Add sugar and shaoxing wine and let fry for one minute.
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Stir the cooked rice through the wok for 3 minutes, until all ingredients have the same temperature.
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Season the fried rice with the Lee Kum Kee Light Soy Sauce, bouillon and sesame oil.
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Cut the eggs in small pieces.
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Scoop the fried rice rice bowls, and garnish with spring onions.
​Ingredients:
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100 ml of sunflower oil
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3 knocked eggs
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2 cm ginger
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3 chopped cloves of garlic
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1 chopped onion
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1 chopped red pepper, in rings
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2 spring onions, cut at an angle
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80 grams of typical Chinese sausage - lap cheong*, cut into small pieces
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2 tablespoons of Lee Kum Kee Premium Light Soy Sauce, or more depending on taste
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1,5 tablespoons of Lee Kum Kee Oyster Sauce
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10 grams of sugar
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30 ml of shaoxing wine
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400 grams of cooked white rice
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1 teaspoon of bouillon
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1 teaspoon of sesame oil
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* Replace Chinese sausage (lap cheong) with small sliced ​​bacon
Chef: Julius Jaspers
“When I make fried rice at home, I always check what I still have in my refrigerator. The below ingredients are a perfect basis, but a leftover carrot, cabbage or some chopped broccoli or peas always do wonders for a fried rice. The Lee Kum Kee premium light soy sauce brings the recipe to life.”
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– Julius Jaspers
