Char Siu BBQ Pork with Fried Rice

Lee Kum Kee Char Siu BBQ Pork Fried Rice med
 

Products used in this recipe....




Lee Kum Kee Char Siu Sauce 240g 2 smallLee Kum Kee Premium Soy Sauce 250ml(copy)Lee Kum Kee Pure Sesame Oil 207ml(copy)(copy)

 
Serves 4
INGREDIENTS
Char 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
 
Fried rice
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 chili, 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
 
To serve
½ iceberg lettuce, shredded (optional)
1 lime, cut into wedges (optional)

PREPARATION
Preheat oven to 200degC. 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.
 

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