Ingredients

• 75ml/2½fl oz peanut oil
• plus 1 tbsp extra
• 4 large free-range eggs
• beaten
• 1½ tbsp finely chopped ginger
• 4 garlic cloves
• diced
• 1 medium brown onion
• finely diced
• 125g/4½oz rindless bacon rashers or Chinese sausage
• roughly chopped
• 1 tsp white sugar
• 2 tbsp shao hsing wine (Chinese rice wine)
• 825g/1lb 13 oz medium-grain white rice
• cooked
• 1 tbsp oyster sauce
• 115g/4¼oz finely sliced spring onions (scallions)
• 3 tsp soy sauce
• ¼ tsp sesame oil
• 2 spring onions (scallions)
• finely sliced on the diagonal
• 60ml/2 ¼fl oz light soy sauce
• ½ large red chilli
• finely sliced on the diagonal

Directions

• Heat the peanut oil in a hot wok until the surface seems to shimmer slightly.
• Pour the beaten eggs into the wok and cook for about one minute
• lightly scrambling them and rotating the wok to ensure even cooking.
• When almost cooked through
• carefully remove omelette from the wok with a fish slice and drain on kitchen paper. Set aside.
• Wipe out the wok with kitchen paper
• add the extra peanut oil and stir fry the ginger and garlic for one minute
• or until very aromatic.
• Add the onion and stir fry for two minutes
• or until lightly browned and tender.
• Add the bacon and stir fry for a further minute
• or until lightly browned.
• Stir in the sugar and wine
• then stir fry for 30 seconds.
• Add the rice
• reserved omelette
• oyster sauce
• spring onion
• soy sauce and sesame oil. Stir fry for three minutes
• or until the rice is heated through. Roughly chop the omelette into smaller pieces as you stir.
• Divide the rice between individual bowls and garnish with extra spring onions.
• Combine the light soy sauce and chilli in a small bowl and serve on the side.