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:
- 2 tbsp Lee Kum Kee XO sauce
- 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 125ml water
- 1 tsp cornstarch
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.
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:
- 2 tbsp Lee Kum Kee XO sauce
- 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 125ml water
- 1 tsp cornstarch
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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