Ingredients
1kg Char siu (Chinese pork)
diced
6 Lup cheong
steamed and sliced
1 shallots
sliced into 1/2cm pieces
12 eggs
lightly beaten
4 cups long grain rice
cooked and cooled
2 tbls dark soy sauce
6 tbls peanut oil
Allergy Advice
Contains Eggs
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 wok
- 1 bowl
Instructions
- Heat the wok and lightly coat with peanut oil until smoking and add beaten eggs.
- Turn and chop them until they are all little tiny pieces and transfer to a bowl.
- Add a few more tablespoons of oil to the wok and heat until shimmering.
- Add the meat and toss until lightly coloured and heated through.
- Add the rice and a few splashes of soy sauce for colour.
- Make sure you keep turning it to stop it burning. Add the egg back in and toss through.
- Add shallots and toss through for a minute.
- Serve.
Notes
Tip
Lup Cheong must be steamed for 10 minutes before you use it for this recipe.
Tip
You can buy Char Siu ready-made from a Chinese BBQ shop or make it from scratch using a Char Siu sachet.
Variation
I have used a barbeque chicken diced up when I don’t have the right sausages or pork and it still tastes great.
