How to make it
If curing the eggs, mix the Lee Kum Kee Premium Light Soy Sauce , Lee Kum Kee Chiu Chow Chilli Oil and Lee Kum Kee Pure Sesame Oil in a small container with lid. Carefully place the egg yolks on top of the mixture. Leave in the fridge for 4-5 hours, a hardened film will form on top of the yolk. It will also look smaller in size.
Preheat oven 180C /160C Fan. Mix together the marinade for the pork, add the mince then cover and leave to marinate in the fridge while you prepare the rest of the ingredients.
Roast the sweet potatoes in 1 tablespoon of oil for 25-30 mins. Remove and cool. Rehydrate dried shrimps in hot boiling water for 5 mins, remove water and chop.
In a wok, heat the remaining oil on medium heat. Add garlic, dried shrimps and Chinese sausage and sauté for about 2 -3 mins until fragrant and the mixture starts to foam. Add mushrooms and sauté for another 2 minutes.
Add marinated mince pork and fry for 5 mins. Break the pork up so it is not in big clumps. Stir in the roasted sweet potatoes.
Add Lee Kum Kee Premium Oyster Sauce, dark and sweet soy sauce. Add rice and mix well. Stir fry for another 5 minutes so that the rice is piping hot and it is well mixed with the meat. Top with egg yolks and dress it with Lee Kum Kee Chiu Chow Chilli Oil, Sprinkle with sliced spring onions and chilli.