Cantonese Baked Rice


Chicken thigh fillets, cut into bite-size pieces 1200g
Jasmine rice, cooked 2000g
Corn, tinned, no added sugar 260g
Mushrooms, diced 150g
Onions, diced 150g
Smoked bacon, chopped into bits 150g
Eggs, beaten 6
spring onions, sliced diagonally 6
Cooking oil 15g

Sauce Mix

Cheese Sauce:
Vegetable stock 1200g
Cheddar cheese, grated 250g
Butter 150g
Flour 100g
White pepper 1g


1 Marinate the chicken with Lee Kum Kee (Professional) Gluten Free Oyster Sauce and spring onions for 40 minutes. Pre-heat oven to 180°C.
2 Heat large frying pan in medium heat. Add oil and bacon. Fry till fragrant.
3 Add chopped onions and Lee Kum Kee (Professional) Chilli Garlic Paste . Stir-fry till fragrant. Push aside and make a well.
4 Add sweetcorn and mushrooms and cook till mushrooms are soft.
5 Add whisked egg and Lee Kum Kee (Professional) Premium Light Soy Sauce to cooked rice. Mix well till rice is coated in egg. Place rice mixture in deep roasting pan.
6 Remove ingredients in pan and pour onto cooked rice. Mix well and spread evenly.
7 Place and spread all the marinated chicken on top of the rice.
8 Melt butter in clean pan and sift flour into melted butter. Cook a little till it starts to foam.
9 Add white pepper.
10 Whisk in vegetable stock and cook till thickened and bring to a boil. Remove from pan and pour on top of rice mixture. Sprinkle cheese evenly on top.
11 Bake for 20-30 minutes till top turns golden brown.
12 Drizzle Lee Kum Kee (Professional) Premium Light Soy Sauce onto baked rice before serving.
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