Fried Rice
Recipe by Kylie Kwong from Kylie Kwong: Simply Magic
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.
Serves 4 to 6
Ingredients
- 6 Free Range Eggs
- 0.6 packet finely sliced spring onion scallions
- 2 tablespoons light soy sauce
- 1 tablespoon finely diced Ginger
- 2 tablespoons vegetable oil
- 1 small Red Onion finely diced
- 4 cups steamed Rice
- 1 tablespoon light soy sauce extra
- 1.3 cups finely shredded leaves Chinese cabbages
Method
- 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.
