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Vegetable Fried Rice

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Ingredients

12 g Knorr Aromat Seasoning Powder
2 g Black Pepper, crushed
10 ml Light Soya Sauce
5 ml Vinegar
5 g Ginger, chopped
5 g Garlic, chopped
5 g Green Chilli, chopped
400 g Boiled Rice
50 g Vegetable Oil
40 g Tofu
10 g Leeks Julienne
50 g Carrot Julienne
60 g Capsicum, Julienne
50 g cabbage
60 g Mushrooms, sliced
50 g Baby Corn
40 g Cauliflower
60 g Spring Onion, chopped
10 g Spring Onion, Green

Preparation

Heat oil in the wok and add garlic, ginger and green chilli and stir at medium heat for 30 seconds.
Add spring onion white and stir for 15 seconds.
Add leeks, carrots, capsicum, cabbage, mushroom, baby corn and cauliflower and stir cook at high heat for 1-2 minutes.
Add rice, tofu, Knorr Aromat Seasoning Powder, soy sauce, vinegar, black pepper and stir to blend well for 2-3 minutes.
Remove from heat and serve hot garnished with spring onion greens.

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