Ingredients Jump to Instructions ↓

  1. 1/3 cup peanut oil

  2. 4 large free range eggs beaten

  3. 1 tablespoon peanut oil extra

  4. 1 1/2 teaspoons finely chopped ginger

  5. 4 garlic cloves diced

  6. 1 medium brown onion finely diced

  7. cup roughly chopped rindless bacon rashes or chinese sausage

  8. 1 teaspoon white sugar

  9. 2 tablespoons shao hsing wine

  10. 5 cups cooked medium grain white rice

  11. 1 tablespoon oyster sauce

  12. 1 cup finely sliced spring onion scallions

  13. 3 teaspoons maggii seasoning

  14. teaspoon sesame oil

  15. 2 finely sliced on the diagonal spring onions scallions

  16. cup light soy sauce

  17. large red chilli finely sliced on the diagonal

Instructions Jump to Ingredients ↑

  1. Heat oil in a hot wok until the surface seems to shimmer slightly.

  2. Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking.

  3. When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitchen paper. Set aside.

  4. Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic.

  5. Add onion and stir-fry for 2 minutes, or until lightly browned and tender.

  6. Add bacon and stir-fry for a further minute, or until lightly browned.

  7. Stir in sugar and wine, then stir-fry for 30 seconds.

  8. Finally, add rice, reserved omelette, oyster sauce, spring onions, Maggi seasoning and sesame oil.

  9. Stir-fry for 3 minutes, or until rice is heated through.

  10. Roughly chop omelette into smaller pieces as you stir.

  11. Divide rice between individual bowls and garnish with extra spring onions.

  12. Combine soy sauce and chilli in a small bowl and serve on the side.

  13. Serve as a simple supper for 2–4, or as part of a banquet for 6.


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