2 tablespoons oil
200 grams sweet potatoes, peeled and chopped into 1cm cubes
200 grams pork mince
1 ½ tablespoons Lee Kum Kee Premium Light Soy Sauce, divided
¼ teaspoon Lee Kum Kee Pure Sesame Oil
¼ teaspoon caster sugar
½ tablespoon corn flour
Pinch white pepper
100 grams pork belly, chopped
100 grams prawns, chopped
2 cloves garlic, chopped
150 grams chestnut mushrooms, chopped
2 tablespoons Lee Kum Kee Premium Oyster Sauce
2 teaspoons Lee Kum Kee Premium Dark Soy Sauce
400 grams cooked rice
Spring onion, chopped
Red chilli, sliced
4 eggs, fried
Preheat the oven to 180°C. Line a tray with baking paper.
Combine sweet potatoes with 1 tablespoon oil. Transfer to baking tray. Roast for 15–20 minutes or until tender.
In a medium bowl, combine minced pork with 1 tablespoon Lee Kum Kee Premium Light Soy Sauce, 1/4 teaspoon Lee Kum Kee Pure Sesame Oil, caster sugar, corn flour and white pepper. Cover and let marinate while you prepare the rest of the ingredients.
In a large skillet, heat remaining oil over medium heat. Add pork belly and prawns. Let cook for 3–5 minutes, or until the pork belly begins to brown.
Add garlic and mushrooms, sauté for 2–3 minutes or until the mushrooms soften.
Add minced pork, breaking it up so that there are no large chunks. Sauté for 5 minutes.
Add the sweet potatoes, Lee Kum Kee Premium Oyster Sauce, remaining Lee Kum Kee Premium Light Soy Sauce, and Lee Kum Kee Premium Dark Soy Sauce. Add rice, and mix until well combined and rice is hot.
Top with fried egg, spring onion and red chilli.