RECIPE BY:

Leslie Chan

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 350g rice (cooked)
  • 120g pork (diced)
  • Cobram Estate EVOO
  • 50g pumpkin (diced)
  • 2 eggs (beaten)
  • 2 pcs Jade Phoenix shiitake mushrooms (soaked & diced)
  • 75g prawns (deveined & diced)
  • 50g scallops (diced)
  • 50g Chinese kale (steamed & diced)

MARINADE:

  • 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • ½ tsp Yeo’s Pure Sesame Oil
  • ½ tsp cornstarch

SAUCE:

METHOD:

  • Place diced pork into a bowl and add in marinade ingredients. Mix well.
  • Heat oil in a frying pan. Add pumpkin and fry until cooked. Set aside.
  • Add oil in the pan and fry eggs. Toss in rice and fry until well combined. Dish out and set aside.
  • Add 2 tbsp oil and stir fry pork until cooked. Then, add mushrooms, prawns, scallops, Chinese kale and pumpkin. Stir fry for 2 mins. Mix in sauce ingredients and heat through.
  • Pour over fried rice, mix through and serve.

Related Recipes

Karaage Chicken

RECIPE BY: Sam Goodwin SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Chicken thigh fillets, skin on 1⁄4 cup light soy sauce 2 tbsp sake 3cm ginger, minced 1 garlic clove, minced 1 tsp caster sugar 1 cup cornflour Sea salt flakes 2L Cobram Estate EVOO oil, for deep...

Baked Prawns with Garlic Dressing

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 16 X-large green king prawns, shell on 1/3 cup (80ml) Cobram Estate Light EVOO 2 tablespoons ginger, finely grated ½ teaspoon sea salt flakes 3 green spring onions, finely sliced ½ teaspoon caster...

Yoghurt Flatbreads

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: FLATBREADS: ¾ cup self-raising flour ½ cup Greek yoghurt Salt 2-3 Tbsp Cobram Estate Robust EVOO DUXELLES: 60m Cobram Estate Robust EVOO 300gm mixed mushrooms, sliced Salt and pepper TO SERVE: 300gm...

Malaysian Satay Beef

RECIPE BY: Karen Chan SERVING SIZE: 2 - 4 people INGREDIENTS: 6 tbsp Yeo’s Satay sauce 1 lemon (zest only) 1 tsp ground turmeric ½ tsp ground cumin 1 tsp salt 1 tbs sugar 1 tbsp Yeo’s Pure Sesame Oil 3 tbsp cooking oil 400g beef fillet (thinly sliced) 1 pack skewers...

Fish Sauce Caramel Chicken

RECIPE BY: Matt Sinclair with Khanh Ong SERVING SIZE: 2 - 4 people INGREDIENTS: 4 Chicken thigh fillets CHICKEN MARINADE: 1 clove of garlic minced 1 large thumb sized piece of ginger julienned 1⁄3 cup of fish sauce FISH SAUCE CARAMEL: 1 tbsp Cobram Estate Light EVOO 2...

Green Chicken Curry

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbs Cobram Estate Light Extra Virgin olive oil ¼ cup store bought green curry paste 3 Tbs fish sauce 3 Tbs brown sugar 3 chicken thighs , sliced into strips 200ml Coles coconut cream 500ml Massel...

Print Friendly, PDF & Email