Have leftover rice in the fridge? This is an easy, scrumptious way to use it up - your family will be tucking into it in less than 20 minutes.
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)
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)
3 green shallots, thinly sliced, plus extra sliced lengthways, to garnish
1 Tbsp oyster sauce
1 Tbsp soy sauce
1⁄2 tsp sesame oil
1⁄2 long red chilli, seeded, thinly diagonally sliced, to serve
You’ll find Chinese sausage at Asian grocers or in the Asian aisle of the supermarket. You can swap it for two rashers of finely chopped rindless bacon.
You can use two 450g packets of cooked cold SunRice Jasmine Fragrant Rice Microwave 2 1⁄2 mins instead of steamed jasmine rice, if you like.
Want a heartier dish? You can add shredded barbecue chicken, sliced grilled steak, pan-fried prawns or stir-fried pork meat.
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.
Transfer egg disc to a chopping board and allow to cool flat.
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.
Stir in cold rice.
Add shallots, oyster sauce, soy sauce and sesame oil. Stir-fry for 3 minutes or until rice is heated through. Remove from heat.
Roll up egg to form a long log.
Slice into 5mm-thick strips and add to wok. Toss well.
Serve fried rice garnished with chilli and extra shallots.