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INGREDIENTS:
2 bowls of boiled rice
8 king prawns
50g squid
1 egg
50g peas
1 onion, diced
1 tomato, diced

SEASONINGS:
2 tbsp Yeo’s Satay Sauce
1 tsp Yeo’s Light Soy Sauce
1 tsp tomato ketchup

PREPARATION METHOD:
- Heat a pan over medium heat. Fry the prawns and squid for 1 minute.

- Stir-fry the egg with onion, rice, prawns, squid and peas, then add all the seasonings and tomato, quick stir-fry for 2 minutes.

SERVES: 2

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