Easy step-by-step

FRIED RICE

Preparation time 10 mins Cooking time 10 mins Serves 4

2 Tbsp extra virgin olive

oil light in flavour

4 free-range eggs, beaten

1 brown onion, finely diced

1 Tbsp finely grated ginger 100g Chinese-style lap cheong sausage, thinly sliced (3 sausages, see Cook’s tips, below left)

2 garlic cloves, finely grated

1 tsp caster sugar

60ml Shaoxing wine (Chinese

rice wine)

6 cups cooked jasmine rice, cold

(see Cook’s tips, below left)

3 green shallots, thinly sliced, plus

extra sliced lengthways, to garnish 1 Tbsp oyster sauce

1 Tbsp soy sauce

½ tsp sesame oil

½ long red chilli, seeded, thinly

diagonally sliced, to serve

STEP 1 Heat a wok over a high heat. Pour in half the oil and heat until the surface shimmers slightly. Pour eggs into wok and cook, without stirring, but tilting wok to form a large disc of egg, for 1 minute or until egg is firm.

STEP 2 Transfer egg disc to a chopping board and allow to cool flat.

STEP 3 Pour remaining oil into wok then stir-fry onion and ginger for 1 minute. Add sausage and stir-fry for 1 minute or until lightly browned. Stir in garlic, sugar and wine then stir-fry for another minute or until most liquid has been absorbed.

STEP 4 Stir in cold rice.

STEP 5 Add shallots, oyster sauce, soy sauce and sesame oil. Stir-fry for 3 minutes or until rice is heated through. Remove from heat.

STEP 6 Roll up egg to form a long log.

STEP 7 Slice into 5mm-thick strips and add to wok. Toss well.

STEP 8 Serve fried rice garnished with chilli and extra shallots.

STEP 4

STEP 3

STEP 1

STEP 5

STEP 6

STEP 7

STEP 2