Baked Chao Fan
What You Will Need
Ingredients
- 1kg Rice, cooked
- 100g Shrimp
- 100g Onions
- 10g Garlic
- 100g Green Peas
- 100g Carrots
- 100g PANDA BRAND OYSTER SAUCE
- 60g LEE KUM KEE PREMIUM SOY SAUCE
- Salt & Pepper to taste
- 20g LEE KUM KEE SESAME OIL
Sauce Mix
- 600g Chicken Stock
- 100g Canned Corn
- 100g Eggs Beaten
- Salt & Pepper to taste
- 60g Cornstarch Slurry
Made with
Lee Kum Kee products
How to make it
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Make the topping: Add chicken stock and canned corn to a pot. Season with salt and white pepper. Once boiling, slowly add in the eggs so it forms long strands. Thicken it with the cornstarch slurry. Cook for 1 minute or until it boils. Set aside until ready to use.
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Make the rice: Add SESAME OIL to a pan then add in the onions and garlic. Sauté for 2 minutes. Add in carrots, PREMIUM SOY SAUCE and OYSTER SAUCE and sauté for another minute.
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Next, add in the shrimp. Sauté for 1 minute. Finally, add in the rice and sauté everything until the color is even. Season with salt and pepper then add the green peas. Cook for 1 minute. Turn off the heat then add the SESAME OIL. Remove from heat and let it cool down completely.
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Assemble the chao fan: Place the rice in a foil pan, making sure there is head space to pour the topping on top. Pour about half inch thick of the topping on the rice. Then bake it at 180°C for 8 minutes.