INGREDIENTSChar Siu BBQ Pork
400-500g pork (e.g. shoulder, leg or fillet)
¼ cup Lee Kum Kee Char Siu Sauce
1 teaspoon oil
½ teaspoon Chinese five-spice powder
2-3 teaspoons liquid honey
200g raw prawns, shells removed
2 medium carrots, cut into matchsticks
2 cup shredded cabbage or wong bok (Chinese cabbage)
3 eggs, beaten with 2 teaspoons Lee Kum Kee Premium Soy Sauce
1 cup edamame beans (defrosted)
1 large red chilli, finely sliced
3 cups cold cooked rice (leftover from 1-2 days before is best)
2 spring onions, finely sliced
Fried rice sauce
3 tablespoons Lee Kum Kee Premium Soy Sauce
2 teaspoons Lee Kum Kee Pure Sesame Oil
2 teaspoons minced fresh ginger
2 cloves garlic, minced
½ iceberg lettuce, shredded (optional)
1 lime, cut into wedges (optional)
- Preheat oven to 200C. Line a baking dish with baking paper.
- To make the char siu BBQ pork, combine pork with the Lee Kum Kee Char Siu Sauce, oil, honey and Chinese five-spice powder and set aside to marinate for at least 15 minutes or, ideally, overnight if you have time.
- Place marinated pork in the prepared baking dish and roast for 20-30 minutes or until cooked through (the pork will be caramelised and slightly charred). Set pork aside to rest for 10 minutes before cutting into 2cm pieces.
- Combine fried rice sauce ingredients together and set aside.
- Pat prawns dry with paper towels. Heat a drizzle of oil in a wok or your largest fry pan over a high heat. Add prawns and stir-fry until pink and just cooked through, about 2-3 minutes. Set aside.
- Add carrots and cabbage to the pan and stir-fry until just soft, about 2 minutes. Set aside.
- Add diced char siu BBQ pork, edamame beans, chili and cold rice. Stir fry, mixing well to combine. Add the reserved prawns, spring onions and fried rice sauce. Mix a few more times to heat through, then transfer to a large serving plate.
- Add another drizzle of oil to the hot pan and add the beaten eggs. Cook quickly, using a fish slice to scramble them slightly and break them up, about 1 minute. Once they are just beginning to set as an omelette slice into strips.
- Top fried rice with sliced egg omelette, shredded lettuce and a wedge of lime to squeeze over.
Tip: If you do not have a large wok or pan, make this recipe in 2-3 batches to avoid overcrowding the pan.