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Recipes

Spicy Pork & Mushroom Egg Fried Rice Recipe

23 February 2023

Rice dishes are a staple of Chinese cuisine, which is why we love finding new ways to level up our dinners with exciting ingredient additions for our rice. We’ve teamed up with the wonderful @Delicious_foodathome on Instagram to share a Spicy Pork & Mushroom Egg Fried Rice Recipe for a delicious twist on a classic dish. 

Rice dishes are a staple of Chinese cuisine, which is why we love finding new ways to level up our dinners with exciting ingredient additions for our rice. We’ve teamed up with the wonderful @Delicious_foodathome on Instagram to share a Spicy Pork & Mushroom Egg Fried Rice Recipe for a delicious twist on a classic dish.

The recipe sees slices of spicy lap cheong sausage and enoki mushrooms combined with a flavourful egg fried rice for an exciting meal. The Spicy Pork & Mushroom Egg Fried Rice was served with spring rolls and prawn crackers for extra texture and crunch.

Why not check out range of Chinese bowls to complete your dish?

Ingredients

400g Cooked Rice 3 Eggs 75g Cured Chinese Sausage (2 Lap Cheong Sausages) 150g Enoki Mushrooms 4 Spring Onions 120g Choy Sum 2 tsp Lee Kum Kee Premium Mushroom Seasoning Powder 2 tbsp Haday Classic Light Soy Sauce 1 tbsp Pearl River Bridge Mushroom Flavoured Superior Dark Soy Sauce 2 Sachets Bestore BS Spicy Mushrooms 2/3 tbsp Vegetable Oil 1 tsp Garlic Paste 1 tsp Ginger Paste 100g Beansprouts 2 tsp Chilli Flakes Splash of Lime Juice

Method

  1. Preheat oven to 160 Fan. Steam the lap cheong for 15 minutes.
  2. While the sausage is steaming, chop the choy sum & spring onions, trim the enoki mushrooms and whisk the eggs.
  3. Heat 1 tbsp of vegetable oil in a wok.
  4. Fry enoki mushrooms until golden brown and crispy. Once enoki mushrooms are ready, remove from the pan and keep them warm in the oven.
  5. Once lap cheong has been steaming for 15 minutes, remove and chop into slices. (Careful! - It will be hot!).
  6. Next, wok fry the choy sum and beansprouts (along with the lap cheong) for 1-2 minutes. Add the spring onions, garlic paste, ginger paste and mushroom powder and stir well. Add another splash of oil, if needed.
  7. Remove everything from the pan and place into a bowl.
  8. Add another 1/2 tbsp. of oil to the wok and heat.
  9. Once hot, add the cooked rice, whisked eggs and the BS spicy mushroom sachets. Combine ingredients well and fry until the egg is cooked and the rice is golden brown.
  10. Add the vegetables and lap cheong back into the wok.
  11. Then add the light & dark soy, the dried chilli flakes and splash of lime juice, mix well, check the seasoning then add to a big bowl and top with the crispy enoki mushrooms.

If you enjoyed this recipe, you’ll also love our Glutinous Rice with Chinese Sausage Recipe.

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