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Fried Rice with Lee Kum Kee Oyster Sauce

Fried Rice with Lee Kum Kee Oyster Sauce


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Ingredients

For the Rice

  • 2 Cups Cooked Rice
  • 2 Ounces Shrimp (cooked)
  • 3 Eggs (beaten)
  • 1 Onion
  • 2 Teaspoons Lee Kum Kee Minced Ginger
  • 3 Ounces Sliced Ham

For the Marinade

  • 2 Tablespoons Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1/2 Teaspoon Lee Kum Kee Pure Sesame Oil

Directions

For the Rice

1. Pan-fry the eggs into thin egg sheets. Shred and set aside.
2. Heat 2 tbsp of oil in wok. Sauté ginger and onion until fragrant. Add ham, shrimp and stir-fry until done.

For the Marinade

3. Add cooked rice, shredded egg and seasoning mix. Stir well until heated through.

Nutritional Facts

Servings2

Calories Per Serving449

Folate equivalent (total)204µg51%

Riboflavin (B2)0.4mg24.3%


Fried Rice with Lee Kum Kee Oyster Sauce - Recipes

We expertly tend our self-managed oyster farms, putting in place dedicated quality controls to monitor our oysters’ growth, health and well being, from nursery to harvest.

Quality brackish water found in inlet areas ensures that the water we use meets national standards for oyster farming, which in turn produces fresh, well-nourished oysters.

Our team of experts select only fresh, mature and well-nourished oysters in a plentiful mix of species to produce richly flavoured oyster extract.

To ensure purity of flavour, our fresh oysters are processed and cooked on the day of harvest, producing a rich, authentic taste.

The lavish flavour of our oyster sauce derives from our unique slow-cooking process, resulting in quality assured with our time-honoured recipe and craftsmanship.

Every drop of flavour is testament to over a hundred years of experience! As the original founders of oyster sauce, we continuously refine the art of oyster cooking, ensuring that only oyster sauce in rich, authentic flavour makes its way to your table.

We subject our oyster sauces to as many as 600 food quality and safety tests, so you can have complete peace of mind.

Today, Lee Kum Kee is the World’s No.1 Brand for Oyster Sauces* - celebrated globally for its distinctive quality and signature taste.
*Source Euromonitor International Limited all retail channels 2016 edition Per Euromonitor International’s global brand name classification retail value sales at retail selling prices 2007-2015 data.

Versatile and easy-to-use, our oyster sauce is a convenient kitchen condiment that’s perfect as a marinade that brings out both the brightness and umami flavour in your food.

To ensure quality, every one of our oyster sauce bottles is vacuum-sealed and equipped with a safety button.

We expertly tend our self-managed oyster farms, putting in place dedicated quality controls to monitor our oysters’ growth, health and well being, from nursery to harvest.

Quality brackish water found in inlet areas ensures that the water we use meets national standards for oyster farming, which in turn produces fresh, well-nourished oysters.

Our team of experts select only fresh, mature and well-nourished oysters in a plentiful mix of species to produce richly flavoured oyster extract.

To ensure purity of flavour, our fresh oysters are processed and cooked on the day of harvest, producing a rich, authentic taste.

The lavish flavour of our oyster sauce derives from our unique slow-cooking process, resulting in quality assured with our time-honoured recipe and craftsmanship.

Every drop of flavour is testament to over a hundred years of experience! As the original founders of oyster sauce, we continuously refine the art of oyster cooking, ensuring that only oyster sauce in rich, authentic flavour makes its way to your table.

We subject our oyster sauces to as many as 600 food quality and safety tests, so you can have complete peace of mind.

Versatile and easy-to-use, our oyster sauce is a convenient kitchen condiment that’s perfect as a marinade that brings out both the brightness and umami flavour in your food.

To ensure quality, every one of our oyster sauce bottles is vacuum-sealed and equipped with a safety button.

Today, Lee Kum Kee is the World’s No.1 Brand for Oyster Sauces* - celebrated globally for its distinctive quality and signature taste.
*Source Euromonitor International Limited all retail channels 2016 edition Per Euromonitor International’s global brand name classification retail value sales at retail selling prices 2007-2015 data.


Oyster Sauce vs. Hoisin Sauce

It is possible to confuse these two sauces as they are both Cantonese, dark brown in color, and have a thick consistency. However, they are used in varying ways in Chinese cooking and are made of very different ingredients. Hoisin sauce is vegan, as it is made from fermented soybeans along with garlic, five-spice powder, chiles, and sugar. It is the condiment for the popular Chinese restaurant dishes moo shu pork and chicken lettuce wraps, and is also brushed onto duck and spareribs as they are cooked.


Fried rice my way, a deconstruction. Alt title: Welcome to my fridge.

Rice 米 mi — Initially a meal for the wealthy, rice became a staple by the Han dynasty. Poems like “Min Nong” celebrated rice. When cooking fried rice, Thailand’s Jasmine rice is preferred for its stickiness. Interestingly, “jasmine” doesn’t denote fragrance (the aroma is closer to that of the pandan plant), but the whiteness of the jasmine flower.

Oyster sauce 蚝油 hao you— Known as the “happiest accident in the culinary world,” the founder of Lee Kum Kee unwittingly discovered this thick, dark sauce — bursting with sweet umami — when he overcooked his oysters. Today’s storebought version contains simmered oysters, soy, and brine, and various additives.

Soy sauce 酱油 jiang you— Two centuries old, this salty paste started as an imperial condiment of fermented raw meat. Only emperors could stomach the high production costs. The public later found that soybeans were a cheaper alternative to meat — and popularized “soy” sauce as a way to stretch their salt supply.

MSG 味精 wei jing— Invented in Japan in 1908, this misunderstood “umami” spice has gained a bad rep as an unhealthy additive in Chinese food. However, this flavor enhancer is present in most processed foods. Grab a pack of chips and see if monosodium glutamate is an ingredient!

Scallion 葱 xiang cong — Scallions are supporting characters, acting as aromatics, toppings, or sides. The herb is indispensable to the overall taste and presentation.

Garlic suan— This herb was first introduced to China by Zhang Qian during his second expedition into Central Asia. Garlic has since been a main part of Chinese culture — not only for its believed fire and heat culinary properties but also for its shape and color that symbolize jewelry and white hair.


Explore our Products

Hoisin Sauce (Bottle)

Irresistibly delicious sweet sauce made from selected spices, ground soybeans, and sweet potatoes. Excellent for marinating, stir-frying or dipping. Great as a sauce for pizza.

Panda Brand Oyster Flavoured Sauce

Made from selected oyster extracts. This all-purpose seasoning sauce is perfect for dipping, marinating, stir-frying or as a sauce base.

Chicken Bouillon Powder

Made with chicken raised in the U.S. A., Lee Kum Kee Chicken Bouillon Powder has the flavor of real chicken that adds a delicious quality to many foods. It is an ideal marinade, seasoning and soup base for.

Sriracha Mayo

This sauce is creamy with a hint of spiciness. A delicious combination of favored condiments, Sriracha and Mayo! This is a great sauce for marinades, sandwiches, wraps, dips, spreads and more!

Sauce for Ma Po Tofu

Made from a special blend of chili bean sauce and chili oil. It's easy to use and only requires simple ingredients to prepare an authentic Ma Po Tofu dish effortlessly.


Fried Rice with Lee Kum Kee Oyster Sauce - Recipes

XO sauce is a spicy salty seafood sauce commonly used in Cantonese cuisine and is also a popular choice of condiment to go with dim sum. Some of the best XO sauces I ever had were from Super Star Seafood Restaurant 鴻星海鮮酒家 in Hong Kong and Rabbit Brand Seafood Delicacies at Circular Road, Singapore. XO sauce is made from dried shrimps, dried scallops, red chilli pepper and spices. It’s an excellent sauce for stir-fries like fried rice, noodles, tofu and seafood because it imparts an umami flavour to dishes which really enhances the taste.

For cooking at home, I like to buy Lee Kum Kee XO Sauce (Regular) from the supermarket (costs about $20 per 220g bottle). It comes with generous bits of dried scallops so it is worth every cent because it’s so easy to whip up different restaurant standard dishes with just one bottle.

Joining Lee Kum Kee’s signature XO sauce line-up is the brand new Seafood XO Sauce (S$14.50 from all leading supermarkets) which is currently only available in Singapore in the whole of South East Asia.

This Chinese New Year, I had received a Chinese New Year Gift Pack courtesy of Lee Kum Kee and in it, there were 5 different LKK products – light soy sauce, oyster sauce, spare ribs sauce, cod fish sauce and the new XO Seafood sauce.

I used the XO sauce to whip up a prawn stir fry dish and my family loved it because the XO sauce was just so tasty.

Stir Fried Prawns with XO Sauce Recipe

Ingredients
(serves 3-4)
12 large-sized prawns, shelled with tails intact
150g sugar snap peas
1 carrot, thinly sliced
3 cloves garlic, finely chopped
1 heaped tbsp XO sauce
1 tsp Chinese cooking wine
1/2 tsp fish sauce
1 tsp olive oil
Chinese lettuce leaves as garnish (optional)

Instructions
1. Heat oil in pan and saute the garlic till fragrant.
2. Add the sugar snap peas and carrots and briefly stir fry for 30 seconds.
3. Add the prawns, XO sauce and wine and stir fry till the prawns turn opaque.
4. Season with fish sauce and serve atop lettuce leaves if desired.

That’s how easy this stir fry dish is. The XO sauce is so flavoursome and goes really well with the prawns, sugar peas and carrots. I suggest to serve extra XO sauce on the side so you can have it with rice too.

In addition to the in-store Chinese New Year promotions, Lee Kum Kee will also be giving away weekly prizes and cash ang pow to customers.

Here’s what you need to do:
1. Snap a photo related to the theme of “Reunion” with any Lee Kum Kee product
2. Write a caption for the photo
3. Hashtag #LKKReunionSG
4. Upload through Instagram or the LKK website


The Authentic Chinese Cooking Experience Sauce Recipe Kit

Whether you're an avid adventurer in the kitchen or simply looking to hone your Asian culinary skills, this authentic recipe kit will help you master your Chinese flavours. Recipes curated by the Lee Kum Kee Expert Chefs.

Bundle includes:

  • Premium Oyster Sauce (squeezy bottle) 327g
  • Double Deluxe Soy Sauce 150ml
  • Soy Bean Sauce 240g
  • Pure Black Sesame Oil 207ml
  • Seasoned Soy Sauce for Seafood 410ml
  • Seasoned Rice Vinegar 207ml
  • Authentic Chinese Cooking Recipe Guide

More information

Premium Oyster Sauce (squeezy bottle) Show More

Lee Kum Kee is the inventor of oyster sauce. What is Oyster sauce? Lee Kum Kee Premium Oyster Sauce is a rich and savoury all-purpose seasoning sauce, made with finest oyster extract to bring out the ""xian wei' (umami in Chinese) and uplift the taste of all ingredients. Widely used in Chinese cooking.

✓All purpose seasoning sauce
✓No added preservatives
255g

Ingredients Oyster Extract 40% [Oysters (Molluscs) 90%, Water, Salt], Sugar, Water, Flavour Enhancer E621, Salt, Modified Corn Starch, Wheat Flour, Colour E150a.

Nutritional Information Typical values Per 100 g, Energy 578 kJ (136 kcal), Fat

Double Deluxe Soy Sauce Show More

Double Deluxe Soy Sauce is brewed naturally using non-GM soybeans with an ancient secret double fermentation process. It delivers a scrumptious taste and rich aroma of soy to enhance the “taste” of any dish.

✓Double Fermentation
✓Made with non-GMO soy beans
✓No added MSG
✓No added preservatives
✓Suitable for vegetarians and vegans
�ml

Nutritional Information Typical Values Per 100mL Energy 408 kJ (96 kcal), Fat

Soy Bean Sauce Show More

Made from naturally fermented whole soybeans. Lee Kum Kee Soy Bean Sauce is an aromatic savoury sauce of complex flavours and a versatile seasoning that enhance flavours of most dishes. 240g

Ingredients Water, Soybeans 27%, Sugar, Salt, Wheat Flour, Acid (Lactic Acid), Modified Corn Starch, Colour (Plain Caramel), Stabiliser (Xanthan Gum (Soybeans, Wheat)), Flavour Enhancers (Disodium Inosinate, Disodium Guanylate).

Nutritional Information Typical values Per 100 g Energy 707 kJ (168 kcal), Fat 5.2 g of which saturates 0.9 g, Carbohydrate 22 g of which sugars 22 g, Protein 6.5 g, Salt 11.0 g

Allergens Soybeans, Wheat

Pure Black Sesame Oil Show More

Lee Kum Kee Pure Black Sesame Oil is 100% made from selected black sesame seeds with no preservatives added. It has rich sesame flavour and aroma which delicately enhance taste of any dish. Ingredients: Black Sesame Oil

Ingredients Lee Kum Kee Pure Black Sesame Oil is 100% made from selected black sesame seeds with no preservatives added. It has rich sesame flavour and aroma which delicately enhance taste of any dish. Ingredients: Black Sesame Oil

Nutritional Information Typical values Per100 mL, Energy 3404 kJ (828 kcal), Fat 92 g of which saturates 13 g, Carbohydrate

Seasoned Soy Sauce for Seafood Show More

Seasoned Soy Sauce for Seafood is a ready-to-use soy sauce with a hint of sweetness and seasoned perfectly for steamed fish as well as other seafood. It is also an excellent condiment for all kinds of cooking and dressing, and instantly lift the umami taste of fried rice, fried noodles and stir-fried vegetables. 410ml

Ingredients Water, Sugar, Salt, Soybeans 10%, Wheat Flour, Yeast Extract (Yeast Extract, Salt), Colour (Plain Caramel), Flavour Enhancers (Disodium Inosinate, Disodium Guanylate).

Nutritional Information Typical values Per 100 mL, Energy 552 kJ (130 kcal), Fat

Seasoned Rice Vinegar Show More

This Seasoned Rice Vinegar is made from authentic Zhenjiang vinegar to create a perfect blend of sweet, tangy and slightly smoky flavour. Perfect for dressing your salads, pork chops, or meat skewers. 207 ml

Ingredients Zhenjiang Vinegar 90% (Water, Glutinous Rice, Wheat Bran, Sugar, Salt), Sugar, Salt.

Nutritional Information Typical values Per100 mL, Energy 410 kJ (96 kcal), Fat

Authentic Chinese Cooking Experience Recipe Guide Show More

You love Asian food. but do you have all the cooking know-how to make sure it looks and tastes like the real deal? That’s where The Authentic Chinese Cooking Experience with Lee Kum Kee will put you on the right path – the easy way.

From classic flavours that have stood the test of time, all the way to regional specialties that have been transformed with a modern twist. and a slice of that. We’ve spilled here the secret of our recipes - made from our collection of authentic sauces and packed into this handy recipe guide. You’re sure to master the art of Chinese cookery in no time.

Check out the 10-day meal planner for plenty of Authentic Chinese Cooking inspiration.


Lee Kum Kee has two types of oyster flavored sauce: Lee Kum Kee’s Premium Oyster Sauce and Panda Brand Oyster Flavored Sauce.

You can see the difference in their ingredient list:

  • Panda Brand Oyster Flavored Sauce: Water, Sugar, Oyster Extractives (Oyster, Water, Salt)…
  • Premium Oyster Flavored Sauce: Oyster Extractives (Oyster, Water Salt), Sugar, Water…

Premium Oyster Flavored Sauce has more oyster extractives than Panda Brand.

Lee Kum Kee Premium Oyster Sauce & Gluten-Free, Oyster-Flavored Sauce

“Vegetarian” Oyster Sauce/Stir-Fry Sauce

You can purchase Lee Kum Kee vegetarian stir-fry sauce on Amazon to substitute the oyster-flavored sauce.


Fried Rice with Lee Kum Kee Oyster Sauce - Recipes

This is definitely the best one to buy. I've tried many over the years. Glad morrisons stock this one.

Best Oyster Sauce

Not sure why the other reviewer said this is salty. I find the other brands you'll likely find in other supermarkets even saltier, which is why i always seek out this one. This one always gives good results for me.

Salty

It just tastes so salty it's inedible. Better brands where the flavor is much better

Best oyster sauce according chinese

Best oyster sauce! Great with noodles, just add virgin olive oil and oyster sauce for a simple meal!

Your rating and review

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Bulgogi recipe

Marinated beef, shredded vegetables, green veg and brown rice, bulgogi is full of goodness and makes a great protein-packed dinner. Save any leftovers and enjoy for lunch the next day.

Ingredients

  • 300 g rib-eye steak, sliced
  • 2 tbsp oyster sauce (we like Lee Kum Kee Premium Oyster Sauce)
  • 1 tbsp gochujang (Korean chilli paste)
  • 1 tbsp cornflour
  • 1 egg
  • 1 tsp ground black pepper
  • 1 tbsp light soy sauce (we like Lee Kum Kee Premium Light Soy Sauce)
  • 1 tbsp sesame oil (we like Lee Kum Kee Pure Sesame Oil)
  • 2 red onions, sliced
  • 15 g ginger, finely diced
  • 4 tbsp vegetable oil, divided into two
  • 10.6 oz rib-eye steak, sliced
  • 2 tbsp oyster sauce (we like Lee Kum Kee Premium Oyster Sauce)
  • 1 tbsp gochujang (Korean chilli paste)
  • 1 tbsp cornflour
  • 1 egg
  • 1 tsp ground black pepper
  • 1 tbsp light soy sauce (we like Lee Kum Kee Premium Light Soy Sauce)
  • 1 tbsp sesame oil (we like Lee Kum Kee Pure Sesame Oil)
  • 2 red onions, sliced
  • 0.5 oz ginger, finely diced
  • 4 tbsp vegetable oil, divided into two
  • 10.6 oz rib-eye steak, sliced
  • 2 tbsp oyster sauce (we like Lee Kum Kee Premium Oyster Sauce)
  • 1 tbsp gochujang (Korean chilli paste)
  • 1 tbsp cornflour
  • 1 egg
  • 1 tsp ground black pepper
  • 1 tbsp light soy sauce (we like Lee Kum Kee Premium Light Soy Sauce)
  • 1 tbsp sesame oil (we like Lee Kum Kee Pure Sesame Oil)
  • 2 red onions, sliced
  • 0.5 oz ginger, finely diced
  • 4 tbsp vegetable oil, divided into two
  • 500 g cooked rice
  • 0.5 cucumber, sliced
  • 60 g shredded carrots
  • 2 fried eggs
  • 2 pinches sesame seeds, to garnish
  • 17.6 oz cooked rice
  • 0.5 cucumber, sliced
  • 2.1 oz shredded carrots
  • 2 fried eggs
  • 2 pinches sesame seeds, to garnish
  • 17.6 oz cooked rice
  • 0.5 cucumber, sliced
  • 2.1 oz shredded carrots
  • 2 fried eggs
  • 2 pinches sesame seeds, to garnish

Details

  • Cuisine: Korean
  • Recipe Type: Beef
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Combine the oyster sauce, gochujang, cornflour, egg, black pepper, light soy sauce and sesame oil to create a marinade for the beef.
  2. Add to the beef and marinate for at least 30 minutes before cooking. (Tip: Give the beef a good rub. You can wear a glove and mix in a circular motion to massage in the marinade and tenderise the beef.)
  3. Add 2 tbsp of vegetable oil in a hot pan over medium-high heat. Add marinated beef into the pan and stir-fry for about 6 minutes until it is cooked through. Transfer from the pan to a bowl.
  4. With the same pan, add 2 tbsp of vegetable oil over a medium heat. Add the onions and ginger and stir-fry them for 2&ndash3 minutes until the onions are softened.
  5. Add the cooked beef back in and give it a quick stir until it is reheated and mixed well.
  6. Cook the brown rice as per pack instructions. Divide the rice into two bowls then add the beef, cucumber and carrots and top with a fried egg. Garnish with sesame seeds and serve.

This recipe is by Sandy Tang for Lee Kum Kee.

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Angel Hair Pasta And Fried Rice Using Lee Kum Kee XO Sauce Plus Giveaways

With more than 120 years of history and relentless efforts in quality and innovation, Lee Kum Lee (李锦记) has became a well-known household brand as well as in the kitchens of many best gourmet restaurants. Today you can also find Lee Kum Kee products in most Asian or Local supermarkets worldwide with their featured range of products.

Do you know, Lee Kum Lee has over 200 sauces and condiments available worldwide with the common one such as their Oyster Sauce, Soy Sauce and Convenience Sauce. Above are some of my favourite Convenience Sauce which I always keep stock in my pantry in order to whip up delicious and fast free homecook dishes.

Lee Kum Kee XO Sauce is an all purpose condiment made from finest ingredients such as dried scallop, dried shrimp, red chill pepper and spices. It can be a delicious appetizer by itself or use as an addition to dishes such as Chinese dim sum, noodles, porridge and etc. Furthermore XO Sauce is also ideal for cooking meats, vegetables, tofu, fried rice and even pasta.

Lee Kum Kee XO Sauce comes in either XO Sauce (Regular) or XO Sauce (Extra Hot) in both 80g or 200g to suit individual preference.

A week ago, I received some complimentary Lee Kum Kee products because I could not make it for their " Fast, Fresh And Simple Contemporary Cooking with Lee Kum Kee " workshop which was held at Cookyn Inc . To find out more about this event and some quick recipes using Lee Kum Kee, you could check Melissa ( HERE ) and ShiTing ( HERE ) posts.

And with a recipe booklet that comes together in the goodie bag, I decided to try the most simplest and foolproof pasta dish for our lunch.

Recipe adapted and modify from Lee Kum Kee Contemporary Cooking Workshop

(Serves: 2 - 3 | Preparation: 5 minutes | Cooking: 5 minutes)

  • 250g Dried Angel Hair Pasta
  • 2 Tablespoons Lee Kum Kee XO Sauce
  • 3 Garlic Cloves, finely minced
  • 1 Tablespoon Chopped Spring Onions,
  • Some Chopped Coriander Leaves, optional
  • Some Fried Whitebaits

2. Preheat frying pan with 1 tablespoon of cooking oil, saute garlic till fragrant, stir in XO Sauce and cook for a few seconds.

3. Turn Off the heat, toss in cooked pasta, chopped coriander and toss well.

4. Divide the pasta into serving plates, top with extra XO sauce, spring onion and crispy whitebaits. Serve immediately. ( if the taste is a bit bland to your liking, you can season it with some Lee Kum Kee First Draw Soy Sauce to enhance the flavour )

Other than the pasta dish, I also used the XO Sauce to prepare a simple fried rice together with some sweetcorn kernels, green peas and egg. Honestly I am not a fan for fried rice and I usually don't order fried rice when I eat out as I find it rather "over-price" for just rice and a few little shrimps or some diced char siew (BBQ pork).

This fried rice used similar ingredients as the "pasta dish" above and with the additions of the XO sauce it actually enhance the flavour of the rice and give it a full wrap up!

(Serves: 2 | Preparation: 5 minutes | Cooking: 10 minutes)

  • 2 Tablespoons Lee Kum Kee XO Sauce
  • 2 Servings (from 1 cup uncook rice) of Cooked Brown Rice
  • 2 Tablespoons Of Cooking Oil
  • 1/4 Cup Sweetcorn Kernels
  • 1/4 Cup Green Peas
  • 3 Cloves Garlic, finely chopped
  • 1 Egg, lightly beaten
  • 1 Teaspoon Belacan Chilli, optional
  • Some Fried Whitebaits

2. Add cooked rice ( room temperature or straight from the fridge ), using the back of the spatula or wooden spoon flatten the rice clusters so that the grains are separated.

3. Add XO sauce and belacan chilli, keep stirring till the rice is evenly coated with the sauce.

4. Next slowly swirl in beaten egg mixture over the rice and use high heat to fry the rice until dry.

5. Season with some freshly ground black pepper and stir in handful of fried whitebaits. Give the mixture a quick toss, remove and serve with extra spoon of XO sauce for strong flavour.

Thanks to Lee Kum Kee (李锦记), I am giving away a set of the above "Lee Kum Kee Goodie Bag" ( consists of 1 bottle of First Draw Soy Sauce, Chiu Chow Chili Oil, Hoisin Sauce and XO Sauce ) to 3 lucky readers. Prizes will be delivered to you by Lee Kum Kee after the giveaway ended.

1. Like the the above Lee Kum Kee Goodie Bag photo on Cuisine Paradise Facebook Page, AND

2. Leave a comment on the facebook photo stating a creative dish that you would make using the Lee Kum Kee XO Sauce.

DOUBLE UP your "winning" chance by uploading a photo of your homecook dish using any of the Lee Kum Kee products on Cuisine Paradise facebook wall.

Example:- Soy Sauce, Lemon Chicken Sauce, Black Bean sauce and etc.


Watch the video: Shrimp Fried Rice with Oyster Sauce Lee Kum Kee 李锦记蚝油炒饭 中文字幕 (June 2022).