Ingredients

200g Mixed vegetable (cauliflower florets, diced carrots, diced aubergine, chopped tomato, chopped spring onion)

5-coloured Fried Rice

5-coloured Fried Rice

250g Cooked rice

1 Tbsp Vegetable oil

Sauce Mix

2 Tbsp Lee Kum Kee Hoisin Sauce

2 Tbsp Lee Kum Kee Double Deluxe Soy Sauce

Method

  1. Depending on the selection of vegetables. For crisp ones such as cauliflower and carrot, blanch in boiling water for 2 minutes. Drain.
  2. Heat the oil in a wok and stir fry all the vegetables until just cooked.
  3. Add the cooked rice and seasoning, stir-fry together until the rice is heated through before serving.

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