It’s “Flied Lice, You Plick!”

I am always hankering for some good ole Uncle Benny’s, “Its Flied Lice you Plick”. There is a tasty vegetarian variation (no dead body) which includes a very flavorful 1/2 cup or so of chopped Kimchi.

Pssst! Use cold, from the fridge, rice, Or you will be solly!






11 Tbs hot water
1 tsp honey
2 tsp sesame oil
2 tsp Shaoxing wine (or dry cooking sherry)
3 Tbs soy sauce, divided
2 cloves or garlic
1 carrot diced 1/4 in cubes
1/2 cup frozen peas
1/4 tsp white pepper
4 cups cooked Jasmine rice (add 1 tsp oil to rice when cooking)
1 Tbs oil
1 medium onion (diced)
1 cup frozen peas and carrots
1 pound Chinese BBQ pork (Char Sui recipe), or other dead body(optional), cut 1/2 inch chunks (or/and/or some other dead body (chicken, shrimp, beef)
1/2 cup bean sprouts
4 eggs, whisked
2 scallions (chopped)


  1. Prep all ingredients prior to starting. Cook the rice and let cook for at least 2 hours in the fridge. Scramble eggs till just firm.
  2. Combine hot water, honey, sesame oil, shaoxing wine (if using), 1/2 of soy sauce, and white pepper in a small bowl.
  3. Fluff rice with a fork or with your hands. There shouldn’t be any big clumps!
  4. Heat oil and sauté the onions and garlic until the onion is translucent and softened
  5. Stir in the roast pork (or other dead body) and frozen peas and carrots. Stir constantly until all are heated through.
  6. Add the rice and keep mixing until everything well heated and incorporated.
  7. Add the sauce mixture and mix until the rice is evenly coated with sauce. Break up any clumps.
  8. Mix in your bean sprouts and scrambled eggs, Stir in remaining soy sauce to taste.
  9. Divide into portions and top with chopped scallions.

Serve immediately, or refrigerate in a sealed container for up to 3 days.