- 300g Tilda Premium USA Long Grain Rice
- 1 piece Cured Chinese sausage
- 1 piece Cured Chinese sausage with pork liver
- 30g Cured Chinese bacon
- 100g French beans, diced
- 20g Spring onion, diced
- 5g Red chilli, seedless and diced
- 1 tsp Shaohsing wine
- 1 tsp Soy sauce
- ¼ tsp Salt
Cook the rice with salt following the pack instructions, then spread it out to dry and set aside. Or use 2 pouch of Tilda Premium USA long grain rice (2 x 250g).
Steam the cured Chinese sausages and bacons with Shaohsing wine for 20 minutes. Drain the meat from the sauce into a separate bowl and set it aside, then dice the meat.
Stir fry the onion and French bean until soft, set aside. Pour in the rice and stir fry until all the grains have separated. Add in the rest of the ingredients, including the meat sauce and soy sauce and stir fry until the grains are dry then serve.