Ernest Reynoso Gala


Chinese Fried Rice With Lee Kum Kee Hoisin Sauce
by Ernest Reynoso Gala


a) 500 grams pork tenderloin, cut into 1-inch cubes. Marinate in a medium bowl at least 30 minutes (preferably 1 hour up to 8 hours in the refrigerator) in
1/4 cup Lee Kum Kee hoisin sauce
1 tbsp. Lee Kum Kee sesame oil.

b) Prepare
6 cups cooked rice
1/3 cup cooking oil
1 package or 2 cups cooked peas, carrots, corn
1 tbsp. crushed garlic
1/4 cup chopped violet onions
1/2 cup coarsely chopped fresh shrimps
2 tbsps. Lee Kum Kee premium soy sauce
1/2 tsp. pepper.

For garnish: Two eggs beaten with a fork and cooked over low heat as for omelet. Cool. Cut into thin strips.


Heat oil in a big wok. When hot, turn off fire and put in the corn, carrots, peas, and stir 1 minute. Set aside vegetables on a plate. (We do this to prevent easy spoilage of rice.) To the same oil, add garlic and turn on fire. When brown, add onions and cook until soft. Add pre-marinated pork and stir with 2 wooden spoons until meat changes color. Add shrimps, soy sauce, and pepper. When shrimps turn pink, turn off fire. Add rice and mash well. Add vegetables. Turn on fire and toss to heat. Put on a deep platter. Top with eggs. Serves 10.


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