Asian cooking can seem intimidating for even the most experienced of home cooks, and let’s be honest, sometimes convenience just wins out. Pave your way to marinated beef perfection with a tasty spin on classic fried rice, beautifully flavoured with the addition of both soy and oyster sauce. These two faithful pantry essentials are best kept on hand for a flavour infusion any night of the week.

Fried Rice and Beef with Fine Shrimp Sauce

Ingredients

120 g	Rice
½ tsp	Margarine
60 g	Beef, minced
2	Eggs, beaten
20 g	chinese kale, diced
2	Green onion stalks, diced
2 tsp	Oil
2 tsp	Lee Kum Kee Fine Shrimp Sauce

Marinade

1 tsp	Lee Kum Kee Panda Oyster Sauce
¼ tsp	Lee Kum Kee Chicken Bouillon Powder
1 pinch	Tapioca starch
1 dash	Oil

Seasoning Mix

1 tsp	Lee Kum Kee Panda Oyster Sauce
¼ tsp	Lee Kum Kee Chicken Bouillon Powder
¼	Sugar
1 dash	Lee Kum Kee Premium Soy Sauce
1 dash	Lee Kum Kee Premium Dark Soy Sauce
1 dash	Lee Kum Kee Pure Sesame Oil

Directions

Method

1. Wash rice. Add water and cook until done. Mix with a little margarine. Set aside.
2. Mix beef with marinade. Set aside.
3. Blanch kale in boiling water with a little sugar. Set aside.
4. Heat wok with oil. Stir-fry minced beef until 80% done. Set aside. Saute Lee Kum Kee Fine Shrimp Sauce. Set aside.
5. Heat wok with oil and remaining margarine. Add eggs, cooked rice and stir-fry on low heat until loosen. Stir in minced beef, kale, fried Lee Kum Kee Fine Shrimp Sauce, seasoning mix and green onions. Mix well and serve.