Fried rice Goong Goong style
- 1kg Char siu (Chinese pork), diced
- 6 sticks Lup cheong , steamed and sliced
- 1 bunch 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
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
- I have used a barbeque chicken diced up when I don’t have the right sausages or pork and it still tastes great.
- Lup Cheong is Chinese sausage which must be steamed for 10 minutes before you use it for this recipe.
- I use the light coloured Lup cheong fresh from the Chinese barbeque shop or you can buy a packaged one in the supermarket in the asian food section.
- Char Siu is a red barbequed pork fillet. It’s sweet and moist and usually very lean. You can buy it ready-made from a Chinese BBQ shop or if you don’t have one of these handy, you can make it from scratch using pork fillet and a Char Siu sachet from the asian section of your supermarket.
- Goong Goong is the Cantonese name for grandfather.This recipe was made for me often by my dad.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.