Serves 2
1. To make the omelette, heat the oil in a non-stick frying pan or wok and pour in the beaten egg and cook as for omelette. Turn out onto a plate and cut into thin shreds or slices.
2. Heat the remaining oil in a wok and sauté the ginger, leek and carrot for 4-5 minutes
3. Add the rice , prawns, egg and seasoning mix and stir fry until the rice is completely heated through, finally fold in the shreds of omelette.


Main ingredients:
350g cooked rice
120g cooked prawn, peeled
50g carrots, finely diced
2 medium eggs, beaten
50g leek, thinly sliced
5 tsps vegetable oil
2 tsps Lee Kum Kee Minced Ginger
Seasoning mix:
1½ tbsps Lee Kum Kee Premium Oyster Sauce
1 tbsp Lee Kum Kee Chiu Chow Chili Oil

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