Ingredients
- 2 1/2 cups Jasmine Rice
- Spring onion
- 2 cloves garlic
- 2 eggs
- 1 carrot
- Half can corn kernels
- 2 Lap Xuong Sausages
- 2 table spoons Lee Kum Kee premium soy sauce
- 1 teaspoon Lee Kum Kee chicken bouillon powder
- 1 teaspoon Lee Kum Kee Oyster Sauce
- 2 tablespoons rice bran oil
Method
- Cook rice in rice cooker and allow to cool or leave overnight.
- Slice white part of spring onion and dice carrot into small chunks
- Heat oil in wok, add beaten eggs and toss till cooked. Remove from wok.
- Add more oil if desired. Add shallots and carrot. Fry till soft.
- Add steamed rice in sections, tossing as you go. Add corn kernels and egg and toss. Add pre steamed Lap Xuong and incorporate until mixed.
- Add the soy sauce, oyster sauce and chicken bullion powder and mix.
- Serve in a bowl and garnish with sliced green spring onion.
Product used in recipe
- LEE KUM KEE - LKK PREMIUM OYSTER SAUCE 255G
- LEE KUM KEE - LKK CHICKEN BOUILLON POWDER 227G
- LEE KUM KEE - LKK CHICKEN BOUILLON POWDER 227G
