Delicious Fried Rice
(Takes an hour or so, but well worth the time!)
Prepare everything in advance and it goes much faster
Ingredients
- 0.33 cup Peanut Oil
- 4 large Free Range Eggs beaten (Can use up to 6 eggs if you like more)
- 1 tablespoon Peanut Oil extra
- 2.5 teaspoons finely chopped Ginger (or grated finely works best)
- 4 Garlic Cloves diced
- 1 medium brown onion finely diced
- 1 teaspoon white sugar
- 2 tablespoons shao hsing wine (Or any white wine will do)
- 5 cups cooked medium grain White Rice (Sticky Rice is also excellent)
- 1 tablespoon Oyster sauce
- 1 cup finely sliced spring onion scallions
- 3 teaspoons Maggii Seasoning
- 0.25 teaspoon Sesame Oil
- 2 finely sliced on the diagonal spring onions scallions
- 0.25 cup light soy sauce
- 0.5 large Red chilli finely sliced on the diagonal
Make your rice ahead of everything else.
Heat oil in a hot wok until the surface seems to shimmer slightly.
Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking.
When almost cooked through, carefully remove omelette from wok and drain on paper towel. Set aside.
Wipe out wok with paper towel add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic.
Add onion and stir-fry for 2 minutes, or until lightly browned and tender.
Stir in sugar and wine, then stir-fry for 30-60 seconds.
Finally, add rice, reserved omelet, oyster sauce, spring onions, Maggi seasoning and sesame oil.
Stir-fry for 3 minutes, or until rice is heated through.
Roughly chop omelet into smaller pieces as you stir.
Divide rice between individual bowls and garnish with extra spring onions.
Combine soy sauce and chilli in a small bowl and serve on the side.
Guaranteed to delight...make enough to have leftovers for lunch the next day.