3 cups cooked rice

2 eggs, beaten

150g bacon or ham, chopped

1 -2 carrots, diced

1/2 cup peas or diced beans

2 Tablespoon Lee Kum Kee Oyster Sauce

2 Tablespoon Lee Kum Kee Light Soy Sauce

3-4 Spring Onions, chopped

black pepper, to taste.

5 tablespoons cooking oil 


  1.  Combine the oyster sauce and soy sauce in a bowl and set aside

  2. Heat oil in the wok and add beaten egg.  Let the egg set slightly and then scramble it to break it up.  

  3. Add chopped bacon or ham, carrots, peas or beans and stir-fry for two minutes.

  4.  Add rice, spring onion, sauce mixture and pepper. Stir well to combine.  

  5. Taste test and adjust seasoning to personal liking.

  ****vegan alternative - Replace ham or bacon with chopped firm tofu. Substitute eggs with 1/2 cup of thawed frozen or fresh corn. Remove oyster sauce and replace with 1 Tablespoon of soy sauce and and 1 teaspoon sugar