Recipe Notes
- 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.