Ingredients Jump to Instructions ↓

  1. oil

  2. 2 eggs

  3. a few green prawns, shelled and split in half

  4. 3 Chinese sausages or some Chinese roast pork; thinly sliced

  5. 2 1/2 cm piece root ginger

  6. 2 cloves garlic

  7. 1/2 red pepper, finely diced

  8. 1/2 cup fresh peas

  9. 4 cups cooked long grain rice, chilled overnight

  10. 4 spring onions

  11. 1 tsp sesame oil

  12. 1 Tbs light soy sauce

  13. 1 Tbs Shao xing wine or cherry vinegar

  14. salt and freshly ground black pepper

  15. 1 BBQ chicken, shredded or sliced

Instructions Jump to Ingredients ↑

  1. Beat the eggs lightly and season with salt and freshly ground black pepper. Heat some oil in a wok and pour in the egg mixture. Swirl around to make a big omelette.

  2. Turn out onto a wooden board and allow to cool.

  3. Roll the omelette and shred.

  4. Cook the prawns in the wok for a minute, then add the sliced Chinese sausage. When all is cooked, set aside.

  5. Add some more oil to the wok and stir-fry garlic and ginger to release its aroma. Then add the spring onion, peas and red pepper and stir-fry another minute or two. Add the sliced pork, if using, and allow to warm through.

  6. Add the rice to the wok and toss to heat through. Return the other ingredients to the wok and toss together with soy sauce, sesame oil and Shao xing. Check seasoning.

  7. Spoon rice into bowls and top with sliced BBQ chicken.


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