Hong Kong Style Pot Rice
What You Will Need
Ingredients
- 200g basmati rice, washed in several changes of water, and soaked for 30 minutes
- 50g broccoli, cut into florets
- 1 pak choi [cut into quarters lengthways]
- 1 red capsicum [cut into thick slices]
- Root ginger [julienned] 1tbsp
- 1 spring onion [julienned]
- Garlic [julienned] 1tbsp
- 2 Chili [finely chopped]
Seasoning
- Pinch of white pepper
Sauce Mix
- Lee Kum Kee Teriyaki Sauce 2 tbsp
- Lee Kum Kee Premium Dark Soy Sauce 1 tsp
Dressing
- white sesame seeds [toasted] 1 tsp
Made with
Lee Kum Kee products
How to make it
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Start by cooking the rice. Drain the rice and add to a pan with the Lee Kum Kee Light Soy Sauce, a pinch of white pepper and 400ml water. Bring to a boil, stir well and allow to cook for 5 minutes.
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Add the broccoli and pak choi and put a lid on the rice. Allow to cook for 10 further minutes on medium heat.
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Remove the lid and add the red capsicum, root ginger and whites of the spring onions.
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Turn off the heat and put the lid back on allowing the vegetables to steam.
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In a small bowl make the sauce by mixing together the Lee Kum Kee Teriyaki Sauce, and Lee Kum Kee Dark Soy Sauce.
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Once the rice is fully cooked through, and the vegetables have steamed but are still crunchy, pour over the sauce and sprinkle with toasted sesame seeds.