Authentic Asian Sauces
艇妹蠔油炒飯
What you’ll need
Ingredients
- 食用油 2 湯匙
- 乾蔥 30克 [切粒]
- 雞蛋 2 隻 [拂勻]
- 白飯 450克 [約2.5 碗]
- 叉燒 120克 [切粒]
- 蔥 30克 [切粒]
Seasoning
- 李錦記舊庄特級蠔油 2 湯匙
- 李錦記特級鮮味生抽 1½ 茶匙
Made with
Lee Kum Kee products
How to make it
-
燒熱 2 湯匙油，爆香乾蔥
-
加入雞蛋，拌入白飯、叉燒、調味料及蔥粒，炒勻至熟透
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