- Serves: 2-4 as a simple supper, or 6 as part of a banquet
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: easy
- 100 ml peanut oil
- 4 large eggs, beaten
- 6 tsp ginger, finely chopped
- 4 clove garlic, diced
- 1 medium onion, finely diced
- 100 g rindless rashers of bacon, or Chinese sausage, roughly chopped
- 1 tsp white sugar
- 40 ml rice wine
- 700 g cooked medium-grain white rice
- 4 tsp oyster sauce
- 50 g spring onions, finely sliced
- 3 tsp Maggi seasoning
- 1/4 tsp sesame oil
- 60 ml light soy sauce
- 1/2 large red chillies, finely sliced on the diagonal
- 2 spring onions, finely sliced on the diagonal, to garnish
Tips and Suggestions
"Fried rice is one of those lovely comforting foods that everyone in the world seems to like," says Kylie. "No one is intimidated by fried rice. Somehow all these rogue ingredients have crept into restaurant versions over the years, such as corn, peas, ham and the like. I find the trick with fried rice is to keep it really simple and traditional - just some really fresh and fluffy eggs, onion, bacon or Chinese sausage, ginger and some spring onions."
1. Heat 80ml of peanut oil in a hot wok until the surface seems to shimmer slightly.
2. Pour the 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 the omelette from wok with a fish slice and drain on kitchen paper. Set aside.
4. Wipe out the wok with kitchen paper, add in the remaining peanut oil and heat through.
5. Add the ginger and garlic and stir-fry for 1 minute, or until very aromatic.
6. Add the onion and stir-fry for 2 minutes, or until lightly browned and tender.
7. Add the bacon and stir-fry for a further minute, or until lightly browned.
8. Stir in the sugar and rice wine, then stir-fry for 30 seconds.
9. Finally, add the cooked rice, reserved omelette, oyster sauce, spring onions, Maggi seasoning and sesame oil.
10. Stir-fry for 3 minutes, or until rice is heated through. Roughly chop omelette into smaller pieces as you stir.
11. Divide rice between individual bowls and garnish with the finely sliced spring onions.
12. Combine soy sauce and chilli in a small bowl and serve on the side.
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