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.
Ingredients
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
Heat a wok over high heat until smoking and add the rapeseed oil.
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.
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.
Season with Soy Sauce, Sesame Oil and 2 small pinches of ground white pepper.
Transfer to serving bowls and eat immediately. Drizzle Chiu Chow Chilli Oil for a spicy kick.
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