Ingredients:
| 2 cups | Cooked rice |
| 2 tbsp | Carrot, finely diced |
| 2 tbsp | Onion, finely diced |
| 3 | Prawns, shelled & diced |
| 1 tbsp | Ginger, finely sliced |
| 2 tbsp | Sesame oil |
Seasoning (A):
| 1 tbsp | SERI AJI® Black Pepper Seasoning |
| 1 tsp | SERI AJI® Masak Merah Seasoning |
| ¼ tsp | Sugar |
Omelette (B):
| 1 tbsp | Oil |
| 2 | Eggs (Grade A), mixed with ½ tsp salt and a dash of AJI-SHIO® Flavoured Pepper, lightly beaten |
Garnish:
| 1 tbsp | Spring onion, chopped |
| 1 tbsp | Red chilli, diced |
Method
- Heat sesame oil and sauté ginger until fragrant and golden. Dish out and put aside.
- Add a little more sesame oil. Fry onion until aromatic. Add in prawns and carrot. Sauté well.
- Add in rice and seasoning (A). Continue to fry well until aromatic. Dish out and put aside.
- Heat oil in a non-stick saucepan. Pour in beaten egg mixture (B). Swirl the pan to spread the mixture evenly. Fry until egg is set. Carefully lift up the omelette onto a flat plate.
- Scoop up fried rice over and wrap up the rice. Transfer wrapped-up rice onto a serving plate.
- Make a cut across and open up the flap. Sprinkle over with ginger, spring onion and red chilli. Serve at once.
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