Delicious Fried Rice

Source: Kylie Kwong "Heart and Soul"

Serves 2-4 as part of a shared meal


Ingredients:
Cooking oil to fry eggs, 5 tbsp (or 1/3 cup)
Eggs, ~60g size, beaten, 4 units
Extra cooking oil to fry others, 1 tbsp
Ginger, finely chopped, 1½ tsp
Garlic, dices, 4 cloves
Red onion, medium size, finely diced, 1 pc
Chinese sausage (腊肠)*, roughly chopped, ~100g (or ½ cup)
Sugar, 1 tsp
Shao Hsing wine, 2 tbsp
Cooked white rice, ~800g (or 5 cups)


*Can substitute with bacon


Seasoning:
Oyster sauce, 1 tbsp
Spring onion, finely sliced, 1 cup
Maggi seasoning, 3 tsp
Sesame oil, ¼ tsp


Garnish:
Spring onion, diagonally finely sliced, 2 stalks
Light soy sauce, 4 tbsp (or ¼ cup)
Red chillies, large, diagonally sliced, ½ pc



Method:
1. Fry eggs.  Heat oil in a hot wok until the surface seems to shimmer slightly.  Pour beaten eggs into wok and cook for about 1 min, 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 for later use.

2. Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 min, or until very aromatic.

3. Add onion and stir-fry for 2 mins, or until lightly browned and tender.

4. Add Chinese sausage and stir-fry for 1 min, or until lightly browned.

5. Stir in sugar and wine, then stir-fry for 30 secs.

6. Finally, add rice, reserved omelette and seasonings.  Stir-fry for 3 minutes, or until rice is heated through.  Roughly chop omelette into smaller pieces as you stir.

Serving:
1. Divide rice between individual bowls and garnish with spring onions.  Combine soy sauce and chilli in a small bowl and serve on the side.