You’ll find so many variations on fried-rice on restaurant menus these days, with rogue ingredients like ham and corn and peas. This is the simple and traditional version with fresh fluffy eggs, onion, bacon or Chinese sausage, ginger and some spring onions. Perfect as a simple supper, or as part of a banquet.
Heat peanut oil in a wok until surface of the oil begins to shimmer
Add onion and stir-fry for 2 minutes, or until lightly browned
Add bacon and stir-fry for a further minute, or until lightly browned
Make a well in the centre of the onion and bacon mix and pour beaten eggs in, then cook for about 1 minute until it begins to crisp at the edges
Add rice on top of the egg mixture, oyster sauce, soy sauce, spring onions, and sesame oil and mix, breaking up the egg and combining with the rice as you go.
Stir in rice wine, then stir-fry for 30 seconds.
Divide rice between individual bowls and garnish with extra spring onions.
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