LEE KUM KEE

Good Fortune Rice

Serves 4

“In Chinese symbolism rice represents good fortune. When I was younger, my mum always encouraged me to finish every grain of rice in my bowl, she said if I don’t I will get a very spotty husband. I was so terrified that I would never leave my rice unfinished! I am happy to say I have a spotless husband who loves me unconditionally so I guess it is due to my good fortune and my impeccable rice eating. I have created a variation of my mum’s yam rice by using a more available ingredient, sweet potato, to symbolise cubes of gold and to add little bursts of sweetness. This dish is flavoured with pork, dried shrimps, light soy sauce and oyster sauce to create mouthful of taste sensations. I also top it with an egg yolk, dressed with Lee Kum Kee Chiu Chow Chilli Oil to add richness to the rice.” – Ping Coombes

Ingredients

200g pork mince
200g sweet potatoes, peeled and diced into 1 cm cubes
2 tbsp vegetable oil
25g dried shrimp (optional, use fresh shrimps as an alternative)
2 garlic cloves, chopped
1 Chinese Sausage, diced (use chopped salami or pancetta as an alternative, around 100g)
6 dried shitake mushrooms, rehydrated in warm water for around 30 minutes, until softened before use or use fresh shitake mushrooms
400g cooked rice
2 spring onions, finely sliced
1 long red chilli, finely sliced

Marinade

Pinch of white pepper
¼ tsp caster sugar
½ tbsp cornflour

Method

1 If curing the eggs, mix the Lee Kum Kee Premium Light Soy Sauce , Lee Kum Kee Chiu Chow Chilli Oil and Lee Kum Kee Pure Sesame Oil in a small container with lid. Carefully place the egg yolks on top of the mixture. Leave in the fridge for 4-5 hours, a hardened film will form on top of the yolk. It will also look smaller in size.
2 Preheat oven 180C /160C Fan.
3 Mix together the marinade for the pork, add the mince then cover and leave to marinate in the fridge while you prepare the rest of the ingredients.
4 Roast the sweet potatoes in 1 tablespoon of oil for 25-30 mins. Remove and cool.
5 Rehydrate dried shrimps in hot boiling water for 5 mins, remove water and chop.
6 In a wok, heat the remaining oil on medium heat. Add garlic, dried shrimps and Chinese sausage and sauté for about 2 -3 mins until fragrant and the mixture starts to foam. Add mushrooms and sauté for another 2 minutes.
7 Add marinated mince pork and fry for 5 mins. Break the pork up so it is not in big clumps. Stir in the roasted sweet potatoes.
8 Add Lee Kum Kee Premium Oyster Sauce , dark and sweet soy sauce. Add rice and mix well. Stir fry for another 5 minutes so that the rice is piping hot and it is well mixed with the meat.
9 Top with egg yolks and dress it with Lee Kum Kee Chiu Chow Chilli Oil . Sprinkle with sliced spring onions and chilli.
share on facebook
Tweet
send email
print

Pure Sesame Oil Recipes

Smokin’ hot Asian recipes for summer
Barbecued Spicy & Garlic Tofu

A delicious, spicy and smoky tofu dish, great as a veggie burger alternative

Smokin’ hot Asian recipes for summer
Barbecued Rib of Beef with a hot & aromatic dipping sauce

a perfect centre piece to any BBQ or summer party, boasting rich, aromatic flavours including ginger, chilli and Oyster sauce

Smokin’ hot Asian recipes for summer
Chilli Garlic Glazed Salmon

a quick-to-cook fish dish that is packed with umami, perfect served with grilled vegetables

Smokin’ hot Asian recipes for summer
Cold Sesame Noodle Salad

a light, healthy and fragrant noodle dish that will work as a side dish or a tasty vegetarian summer meal

Smokin’ hot Asian recipes for summer
Plum & Ginger Pork Belly

using Lee Kum Kee’s delicious Hoisin and Premium Oyster sauces this is a quick, easy and delicious dish with tangy flavours of ginger and plum

Smokin’ hot Asian recipes for summer
Chinese Style Lamb Skewers

savoury, spicy and oh so simple these skewers are a moreish summer dish, ideal served with warm flatbreads

PREVIOUS NEXT
And donít forget, Chinese meals are made for sharing, so get friends and family together for a feast.
Latest Videos on Youtube
Flavology 2.0 feat. Ching-He Huang by Lee Kum Kee
Gua Sha - Flavology 2.0 by Lee Kum Kee feat. Ching-He Huang
Popcorn Chicken Spring Onion Pancake-Flavology 2.0 by Lee Kum Kee feat. Ching-He Huang
Subscribe to our channel
We use cookies to monitor the site traffic and to measure our site's performance. By continuing to browse this site, you automatically agree to our use of cookies. See this link to learn how to disable cookies on your browser. View our Privacy Policy and Terms of Use.