Fried rice, is one of those lovely comforting foods that everyone in the world seems to like – no one is intimidated by fried rice.
Somehow, all these rogue ingredients have crept into restaurant versions over the years, such as corn, peas and ham.
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.... Read more.
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.
Serve as a simple supper for 2–4, or as part of a banquet for 6.