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.

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