CHINESE LEMON RICE SALAD

CHINESE LEMON RICE SALAD

Serves 2

5 pts per serving

100g dry weight rice

1 sachet Peking Lemon Sauce (Blue Dragon 120ml)

tomatoes

cucumber

spring onions

celery

peppers

1 large egg

soy sauce

Cook the rice, drain and cool.

Beat the egg lightly with a splash of soy sauce.  Heat a small non-stick pan, spray with Frylight and pour the egg in. Cook gently until set, like a thin omelette.  Remove from the pan, roll up like a pancake and leave to cool.

Chop your salad veg and mix with the rice and the contents of the sachet of Lemon sauce.

When the egg roll has cooled, slice up thinly and stir into the salad.

Divide into 2 portions and serve.