Made with Flatfish, Thailand dried shrimp, dried scallop and ham
Use of Canola Oil
No added preservative and artificial coloring
Made in Hong Kong
Seafood fried rice with XO sauce
170 g (6 oz) frozen mixed seafood, 2 bowls leftover rice, 1 egg (beaten), 1 spring onion
2 tbsps Amoy Premium XO Sauce, 1 tbsp Amoy Gold Label Light Soy Sauce, 1/4 tsp sugar
1.Defrost the seafood (separate into smaller pieces if necessary) and rinse thoroughly.
2.Heat the rice in the microwave for 90 seconds and separate the grains with a fork. Add the rice mixture ingredients and stir well.
3.Fry the beaten egg in a pancake shape until cooked, and then break into small pieces and remove from the pan. Fry the seafood until cooked, and then add the rice, stirring constantly until the egg is cooked and the rice has separated. Add the seasoning ingredients together with the cooked egg pieces and chopped spring onion and stir well. Serve immediately.
Close the lid tightly and keep refrigerated
Canola Oil, Chinese Ham (Pork, Salt), Oyster Sauce [Water, Sugar, Salt, Oyster Extractive (Water, Oyster, Salt), Modified Starch, Brown Sugar, Colour (Plain Caramel), Yeast Extract, Flavour and Flavouring, Flavour Enhancer (E631 & E627), Stabilizer (E415)], Dried Shrimp (Crustacean), Dried Scallop, Flounder Fish Powder, Sugar, Garlic, Shallot, Salt, Chili, Colour (E160c).
Available in Selected Areas
City Food Drive 2019