• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 350g cooked rice, kept overnight
  • 1 tsp chopped garlic
  • 1 tbsp finely shredded ginger
  • 2 tbsp oil
  • 2 eggs
  • 100g prawns, shelled
  • 2 tbsp Lee Kum Kee XO sauce
  • Dash of pepper
  • Pinch of sugar
  • Garnishing:
  • Chopped spring onions and Chinese parsley


  1. Heat oil in a wok, saute ginger and garlic till fragrant. Add Lee Kum Kee XO sauce and prawns. Fry well.
  2. Add rice and stir-fry well. Add eggs and a dash of pepper and sugar to taste. Fry until rice is well combined with the sauce. Dish out and serve with garnishing.
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