1 – egg, well beaten with added oil and lightly salted
Seasonings
2 tablespoons – Yeo’s Hot Bean Sauce
2 teaspoons – Lee Kum Kee Premium Oyster Sauce
2 teaspoons – Pearl River Bridge Light Soy Sauce
Directions for Use
Step 1: Heat oil in a wok or deep saucepan over medium high heat. Pour in half the beaten egg, stir-fry with spring onion.
Step 2: When it is set in large soft curds, add rice, prawn, and all the seasonings. Stir-fry for a minute, then dig a hole in the middle of the rice and pour the rest of beaten egg. Quickly scramble the rice and the egg to get the rice evenly soak in the egg. Keep stir-frying until the rice turns slightly golden brown in color.
Step 3: Serve hot. Enjoy!
ingredients
Main Ingredients
200 grams – boiled rice
30 grams – prawns
10 grams – ginger, chopped
10 grams – spring onion,chopped
1 – egg, well beaten with added oil and lightly salted
Seasonings
2 tablespoons – Yeo’s Hot Bean Sauce
2 teaspoons – Lee Kum Kee Premium Oyster Sauce
2 teaspoons – Pearl River Bridge Light Soy Sauce
Directions for Use
Step 1: Heat oil in a wok or deep saucepan over medium high heat. Pour in half the beaten egg, stir-fry with spring onion.
Step 2: When it is set in large soft curds, add rice, prawn, and all the seasonings. Stir-fry for a minute, then dig a hole in the middle of the rice and pour the rest of beaten egg. Quickly scramble the rice and the egg to get the rice evenly soak in the egg. Keep stir-frying until the rice turns slightly golden brown in color.
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