How to make it
Heat 1 tbsp. of Lee Kum Kee Pure Sesame Oil in a non-stick pan and saute the rice. Once the rice is broken into parts, add green onion and imitation crab. Then add the sesame seeds, Ao Nori and season with salt and pepper.
Mix 3 tbsp. of Lee Kum Kee Premium Oyster Sauce and 3 tbsp. of mayo in a bowl, then add the mixture to the pan and combine everything evenly with a spatula.
Keep one corner of the pan clear from rice and pour in Lee Kum Kee Premium Soy Sauce. Once soy sauce is sizzling, mix rice evenly. Transfer the fried rice to a plate and wash the pan.
Make omelette one at a time. Whisk 2 eggs in a small bowl, heat 1 tbsp. of cooking oil in a pan over medium high heat. Make sure the pan's surface is well coated with oil and pan is hot. Pour the egg into the pan and tilt to cover the bottom, at the same time use the chopsticks to scramble the egg. When the egg is half way cooked and cover whole surface of the pan, bring back the fried rice onto the one side of the pan.
Hold a clean plate in one hand and the pan in the other hand, flip the pan and move the omelette rice to the plate. Make sure the egg will fold onto the rice. Pour the pre-made sauce on top of the omelette rice. Add some greens and cherry tomatoes to garish.
1.Heat non-stick pan and add broken shimeji mushroom with 50 ml hot water with cover to steam the mushroom.
2.Once shimeji is loose and soft, add 3 tbsp. of Lee Kum Kee Premium Oyster Sauce and mix well with shimeji mushroom.
3.When shimeji is done and sauce consistency is nicely thicken and runny, turn off the heat and transfer to a serving bowl and wait for the omelette rice to be plated.