Goji Berry Fried Rice


  • 200g long grain rice
  • 375ml water
  • 60g goji berries
  • 2 tablespoons Lee Kum Kee Panda Brand Oyster Sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese rice wine
  • 2 teaspoons sesame oil
  • 2 tablespoons peanut oil
  • 4 eggs, lightly whisked
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1 bunch gai lan, trimmed, coarsely chopped
  • Green shallot, thinly sliced, to serve


  1. Rinse rice under cold running water until water runs clear. Bring rice and water to the boil, stirring, in a saucepan over high heat.
  2. Reduce heat to low. Cover. Cook for 12 minutes or until tender. Set aside, covered, for 5 minutes. Fluff. Spread over a baking tray. Cool.
  3. Cover and place in fridge overnight.
  4. Place berries in a heatproof bowl. Cover with warm water. Stand for 10 minutes. Drain.
  5. Combine oyster sauce, soy sauce, rice wine and half the sesame oil in a small bowl.
  6. Heat half the peanut oil in a wok over high heat. Whisk eggs with remaining sesame oil.
  7. Add to wok. Scramble for 1-2 minutes or until nearly cooked. Transfer to a plate.
  8. Wipe wok clean. Heat remaining peanut oil. Stir-fry garlic and ginger for 1 minute.
  9. Stir-fry gai lan stems for 2 minutes or until starting to soften. Stir-fry leaves for 1 minute or until wilted.
  10. Add rice, berries and sauce mixture. Stir-fry for 2 minutes or until heated through.
  11. Gently stir in egg. Sprinkle with shallots.
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