Kung Fu “Fire” Rice
Lee Kum Kee

Kung Fu “Fire” Rice

Serves 4
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120g   Carrots, diced small
100g   Green peas
2 Tbsp   Vegetable oil
1 clove   Garlic, minced (optional)
2   Large eggs
650g   Leftover cooked white rice / microwaveable rice


1 Blanch carrots in simmering water for 2 minutes.
2 Heat a wok over high heat. Add vegetable oil and swirl oil to coat the wok.
3 Add carrots and stir-fry for one minute. Then add peas and garlic; cook for about 30 seconds.
4 Add eggs; stir quickly to scramble eggs with vegetables.
5 Stir in cooked rice, breaking up the clumps. Add Chiu Chau Chilli Oil and Premium Dark Soy Sauce and stir and toss rice to coat.
6 Lastly, drizzle with Premium Light Soy Sauce and stir for one minute. Remove from heat and serve.


1 Reference Recipes: Sweet Soy Sauce Fried Rice
2 It’s best to remove clumping in the rice before adding to the soft scrambled egg in pan. Break down rice clumps by using the back of spatula against the wall of the pan/wok. Do not press too hard as this will mash the rice.
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