Ingredients

The following ingredients have 4 Servings
  • 2 cups Cooked Rice
  • 1 tbsp Vegetable Oil
  • 1 tsp Garlic (Finely Chopped)
  • 1 tsp Ginger (Finely Chopped)
  • 1/4 cup Onion (Finely Chopped)
  • 1/4 cup Celery (Finely Chopped)
  • 1/4 cup Carrot (Finely Chopped)
  • 1/4 cup Corn Kernels
  • 1/4 cup Capsicum (Diced)
  • 1/4 cup Cabbage (Shredded)
  • 2 Eggs
  • 2 tsp Soy sauce
  • 2 tsp Red Chilli Paste
  • 2 tsp Rice Vinegar
  • 1 tbsp Sesame Oil
  • 1/2 tsp White Pepper Powder
  • Salt to taste
  • 2 tbsp Spring Onion Greens (Chopped)

Instruction

  • Heat vegetable oil in a pan.
  • Once the oil is hot, add garlic and ginger and fry for a few seconds.
  • Add onion and celery and fry for 10-15 seconds.
  • Add carrot, corn, capsicum and cabbage and saute for a minute.
  • Move the vegetables to the side of the pan and pour the eggs in the pan.
  • Cook until eggs are scrambled and cooked.
  • Mix everything up.
  • Add soy sauce, red chilli paste, rice vinegar, sesame oil and salt.
  • Add cooked rice, white pepper powder and salt and mix well.
  • Cook for a minute on high heat.
  • Garnish with spring onion greens.
  • Serve hot.