5-COLOURED FRIED RICE

Serves 2
1. Depending on the selection of vegetables, for crisp ones such as cauliflower and carrot, blanch in boiling water for 2 minutes, then drain
2. Heat the oil in a wok and stir fry all the vegetables until just cooked.
3. Add the cooked rice and seasoning and stir-fry together until the rice is heated through before serving.

Ingredients:

Main ingredients:
200g mixed vegetables (cauliflower florets, diced carrots, diced aubergine, chopped tomato, chopped spring onion)
250g cooked rice
1 tbsp vegetable oil
Seasoning Mix:
2 tbsp Lee Kum Kee Hoisin Sauce
2 tsps Lee Kum Kee Premium Oyster Sauce

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