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                   Cooking Method: Stir-Frying

 

Ingredients

•• 2 tsps minced ginger

•• 350g Cooked rice

•• 120g Cooked prawn, peeled

•• 50g Carrots, finely diced

•• 2 Medium eggs, beaten

•• 50g Leek, thinly sliced

•• 5 tsps Vegetable oil

sauce mix

•• 2 Tbsps Lee Kum Kee Oyster Sauce

 

Method

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 oyster sauce, stir fry until the rice is completely heated through,
   finally fold in the shreds of omelette before serve.

tips

••  Fried rice is a great way to deal with your leftover!