Fried Rice With XO Sauce

Recently, I got myself a jar of the famous “XO sauce”, which is said to enhance any dish with its intense flavor. The elegantly packaged jar came with a recipe idea from Hong Kong. I modified it slightly and tried it right away. The result was not only colorful but also very delicious. So here is my fried rice with XO sauce.

Preparation

First, mix the oyster sauce with the sesame oil and then pour this sauce over the minced meat. Mix everything well and then let it marinate in the refrigerator for about ten minutes.

In the meantime, peel the carrot and cut it into cubes. Then cut the firm part of the spring onion into short, angled pieces. Next, heat some oil in the wok, crack the eggs over it, scramble them roughly, and fry until they are set.

While the eggs cool down a bit, dissolve the sugar in the soy sauce, mix this mixture with the XO sauce, and set everything aside. Then cut the fried eggs into small pieces.

Now add oil to the wok again and as soon as it’s heated up, take the marinated minced meat out of the refrigerator and fry it. As soon as the meat starts to change color, also add the carrot cubes and fry them as well.

After a few minutes, add the spring onion and continue frying everything together. Then fold in the rice and fry it as well. Make sure that no lumps form. If they do, press them flat with the spatula; the rice should be as loose as possible.

When the rice has been fried for a few minutes, add the XO sauce mixture and mix everything together so that the rice gets an even brownish color. Then fry everything together for about another minute, fold in the eggs, and mix everything well again.

Distribute the finished fried rice onto plates and serve immediately while steaming hot.