Cantonese Baked Rice
Lee Kum Kee

Cantonese Baked Rice

Serves 8 to 10
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This Cantonese style baked rice is a Hong Kong restaurant classic, here we use chicken as opposed to pork chop. Fragrant egg fried rice, delicious chicken marinated in Lee Kum Kee Premium Oyster Sauce added to a medley of bacon, onions and Lee Kum Kee Chilli Garlic Sauce - all rested under gooey bubbling cheese for the most delicious fusion experience.


1kg rice, cooked
800g chicken thigh fillets, cut into bite-sized portions
260g tinned sweetcorn (no added sugar)
150g chestnut mushroom, diced
100g smoked bacon, cut into bite-sized portions
100g onions, diced
30g spring onions, sliced diagonally
4 eggs, beaten
1 Tbsp oil

Sauce Mix

(white sauce):
1L vegetable stock
150g cheddar cheese, grated
100g butter
85g flour
Pinch of white ground pepper


1 Marinate the chicken with Lee Kum Kee Premium Oyster Sauce and spring onions for 40 minutes.
2 Put a large frying pan over medium heat. Add oil and bacon, fry until fragrant. Add chopped onions and Lee Kum Kee Chilli Garlic Sauce . Stir-fry until fragrant. Push aside and make a well.
3 Add sweetcorn and mushroom, cook until softened.
4 Add beaten eggs and Lee Kum Kee Sweet Soy Sauce to the cooked rice. Mix well till the rice is coated in egg.
5 Mix the remaining ingredients with the cooked rice and place in a roasting dish. Spread evenly, then topped with all the marinated chicken.
6 Melt the butter in a clean saucepan and sift the flour into the melted butter. Cook over low heat till it starts foaming then add the white pepper. Whisk in the vegetable stock, cook until thickened and bring to a boil. Remove from the saucepan and pour on top of the rice mixture. Then sprinkle cheese evenly on top.
7 Bake for 45 minutes in a preheated oven at 180°C until it turns golden brown.
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