- 1 stalk of spring onion
- 4 eggs
- 2 tbsp XO sauce
- 2-3 mushrooms
- 4 bowls of cooked rice
- White pepper
- Slice spring onion and mushrooms into small pieces. Add an egg into cooked rice and mix well.
- Add 2 tbsp of oil into the Buffalo Pro Chef inner pot and add in the rice and egg mixture. Select the “Stir-Fry” function and adjust the timer to 20 minutes. Tilt the pot.
- 15 minutes later, add in XO sauce, diced scallions, white pepper, salt and continue cooking until complete.
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