Hokkien Fried Rice
Lee Kum Kee

Hokkien Fried Rice

Serves 2
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1 chicken thigh
5g mini dried scallops
4-5 king prawn
1 dried mushroom
2-3 asparagus
Some carrot
1tsp ground garlic
1tbsp Shaoxing wine (Chinese yellow wine)
2-3 eggs
3 bowls of cooked rice (cooked from 1.5 cup raw rice)


Chicken marination
1/2tsp ground ginger
1tsp sugar
1/4tsp potato starch
Mushroom marination:
1tbsp water
1.5tsp sugar
1/4tsp potato starch

Sauce Mix

300ml boiling/hot water
Some potato starch water


1 Remove chicken skin and debone. Cut the chicken thigh into small cubes. Cut the shrimp into quarters and set aside; cut off the bottom of the asparagus and slice it into small pieces. Cut carrot into small squares. Soak the mushroom and cut into cubes, season and mix well. Soak the dried scallop and steam for a few minutes. Flatten them on a cutting board with a knife to make tiny slices.
2 Bring the water to a boil. Add a teaspoon of oil. Blanch the carrot for 1 minutes. Take out and set aside. Same pot of boiling water, blanch the asparagus for a few seconds. Rinse in cold water. Set aside.
3 Whisk the egg well. Pour the egg onto the rice. Mix gently until the rice absorbs the egg mixture.
4 Heat the oil, add the mixed rice. Stir-fry evenly over medium-low heat, continue to stir-fry until the rice is loosened, season with salt and sugar, keep warm and set aside.
5 Heat the oil. Sauté diced mushrooms, dried scallop slice and minced garlic. Stir-fry until fragrant. Add chicken and shrimp. Stir-fry evenly. Sprinkle a tablespoon of Shaoxing wine.
6 After the wine has evaporated and fragrant, add boiling water. Bring it to a boil and add Lee Kum Kee Premium Oyster Sauce . Do the tasting, then gradually add potato starch water to thicken the sauce.
7 Lastly, add carrot slices and asparagus slices. Mix well. Pour it over the fried rice. Ready to serve.
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