Fried Rice
| Ingredients |
| 1 cup of cooked rice |
| 50 g. pork (Veg: straw mushroom or T.V.P.) |
| 1 egg |
| 2 tbsp. oil |
| 1/2 onion |
| 1 tbsp. oyster sauce (Veg: Mushroom sauce) |
| 1 tsp. sugar |
| 2 tbsp. light soy sauce (or fish sauce) |
| 1/2 cabbage |
| 1 kale, chop into 1 inch width |
| 1/2 tomato, slice into 1/2cm. width |
| 1 tbsp. carrot, cut into 1cm. cube |
| 1 tbsp. chopped garlic |
| 1 cucumber, slice into 1/2 cm. width |
| 1 spring onion |
| 1 lettuce |
| 1 lime, cut into quarter |
| Method |
| 1. Heat the oil in a wok; when the oil is hot, fry the garlic. |
| 2. Add the pork in a wok and stir constantly until cooked |
| 3. Add onion, carrot, cook for 1 minute |
| 4. Add kale and tomato and stir well |
| 5. Beat the egg into the wok, stir continuously |
| 6. Add the rice, stirring and scraping the bottom of the wok regularly to prevent sticking until the desired degree of dryness is reached. |
| 7. Add sugar, soy sauce and oyster sauce. |
| 8. Serve with cucumber, spring onion, cabbage, lettuce and wedges of lime. |