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
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.