Only use the freshest eggs for this.
By scrambling the eggs first, you retain the very best qualities of the eggs – fluffy, light texture and vibrant yellow hue.
This is delicious, served with some freshly sliced chilli.
Place eggs in a bowl with spring onions, soy sauce and ginger and lightly beat with a fork to combine.
Heat oil in a hot wok until surface seems to shimmer slightly.
Add onion and stir-fry for 30 seconds.
Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 1/2 minutes or until almost cooked through.
Add rice and extra soy sauce and stir-fry for about 1 1/2 minutes, using a spatula to break up the egg into smaller pieces.
Lastly, toss in cabbage and stir-fry for 20 seconds or until well combined and rice is heated through.
Transfer rice to a platter and serve.
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