Ingredients
- 4 free-range eggs
- 33/100 cup vegetable oil
- 1 cup small white onion, finely diced
- 1 tablespoon finely diced ginger
- 2 tablespoon rindless bacon rashers,
- 2 teaspoon white sugar
- 2 tablespoon shao hsing wine
- 4 cup steamed rice (page 249)
- 33/50 cup finely sliced spring onions (scallions)
- 2 tablespoon light soy sauce
- 1/4 teaspoon sesame oil
Preparation
Baking Directions:
Break eggs into a bowl and beat lightly.
Heat half the oil in a hot wok until surface seems to shimmer slightly.
Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through.
Carefully remove omelette from wok with a spatula and drain on kitchen paper.
Set aside.
Heat remaining oil in hot wok and stir-fry onion, ginger and bacon for 1 minute.
Add sugar and stir-fry for 30 seconds.
Pour in wine or sherry and stir-fry for 1 minute.
Add rice to wok with spring onions, soy sauce, sesame oil and reserved omelette and stir-fry for 2 minutes or until well combined and rice is heated through.
Use a spatula to break up the omelette into smaller pieces while cooking.
Transfer rice to a bowl and serve.
