Ginger Chilli Pak Choy Fried Rice by Ching He Huang
Lee Kum Kee

Ginger Chilli Pak Choy Fried Rice by Ching He Huang

Serves 4
Rate this Recipe

You don't need to add a protein to a fried rice dish for it to deliver, check out this recipe from Ching He Huang which uses pak choy as the main ingredient. The preparation involves many tasty Lee Kum Kee products, all of which are detailed below.


400g Cooked Jasmine rice
4 Whole Baby Pak Choy, leaves washed, separated, and sliced to 0.5cm slices
1 Small tin sweetcorn, drained
1 inch Ginger, peeled and finely chopped
1 Red chilli, deseeded and finely chopped
3 Spring onions, top and tailed and sliced to 0.5cm rounds
1 Tbsp Shaoxing rice wine or dry sherry
1-2 small pinches ground white pepper


Spring onion curls (optional)


1 Heat a wok over high heat until smoking and add the rapeseed oil.
2 Give the sesame wok oil a swirl and quickly, add in the ginger and red chilli and spring onions. Stir for a few seconds and then add the baby Pak choy stir fry for 10 seconds and add the sweetcorn kernels.
3 Toss cooking for 10 seconds and add Vegetarian Mushroom Stir Fry Sauce. Season with a tablespoon of Shaoxing rice wine or dry sherry. Tip in the cooked Jasmine rice and toss well cooking for 2 minutes.
4 Season with Soy Sauce, Sesame Oil and 2 small pinches of ground white pepper.
5 Transfer to serving bowls and eat immediately. Drizzle Chiu Chow Chilli Oil for a spicy kick.
share on facebook
send email

Other recipes you may like

All Lee Kum Kee Recipes
Sign Up Now
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.