Rolled fried rice

1. In a pan add 10 g of margarine add the diced onion and saute till fragrant. Then add the chicken, chili powder, turmeric,soy sauce and tomato sauce.mix well and cook till chicken is tender.set aside

2. In a separate pan melt the remaining 10g of margarine add carrot and leek. Mix well for a minute. Add the knorr seasoning cube and mix well to combine. Take out from heat and let cool. meanwhile beat the eggs and set aside.

3. Mix the rice and beaten egg. Lay a cling film or a lunch sheet.spread the rice mixture as a layer. Then add spoonfulls of the chicken mixture on one side. Hold the sides of the lunch sheet and rolled as you roll a sponge. Tight from sides by adding a knot

4. Steam in a steamer for 15 to 20 minutes and serve hot

Can add cheese on top and bake in an oven for a crispy texture