1/3 cup peanut oil
4 large free-range eggs, beaten
1 tablespoon peanut oil, extra
1 1/2 tablespoons finely chopped ginger
4 garlic cloves, diced
1 medium-sized brown onion, finely diced
1/2 cup roughly chopped rindless bacon rashers or Chinese sausage
1 teaspoon white sugar
2 tablespoons Shao Hsing wine
5 cups cooked medium-grain white rice
1 tablespoon oyster sauce
1 cup finely sliced spring onions (scallions)
3 teaspoons Maggi seasoning
1/4 teaspoon sesame oil
2 spring onions (scallions), finely sliced on the diagonal
1/4 cup light soy sauce
1/2 large red chilli, finely sliced on the diagonal
Method
- Heat oil in a hot wok until the surface seems to shimmer slightly.
- Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitchen paper. Set aside.
- Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic.
- Add onion and stir-fry for 2 minutes, or until lightly browned and tender.
- Add bacon and stir-fry for a further minute, or until lightly browned.
- Stir in sugar and wine, then stir-fry for 30 seconds.
- Finally, add rice, reserved omelette, oyster sauce, spring onions, Maggi seasoning and sesame oil.
- Stir-fry for 3 minutes, or until rice is heated through.
- Roughly chop omelette into smaller pieces as you stir.
- Divide rice between individual bowls and garnish with extra spring onions.
- Combine soy sauce and chilli in a small bowl and serve on the side.
The first time Mark and I made this we used groundnut oil (instead of Peanut), didn't use the wine, didn't have Oyster sauce or sesame oil. Even with just soy sauce it made a yummy dinner. We threw in some frozen peas, carrots and peppers. An easy recipe to adapt depending on what you have handy.
