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Delicious fried rice

75ml/2fl oz peanut oil, plus 1 tbsp extra 4 large free-range eggs, beaten 1 tbsp finely chopped ginger 4 garlic cloves, diced 1 medium brown onion, finely diced 125g/4oz 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/4oz finely sliced spring onions (scallions) 3 tsp soy sauce tsp sesame oil 2 spring onions (scallions), finely sliced on the diagonal 60ml/2 fl oz light soy sauce large red chilli, finely sliced on the diagonal

less than 30 mins

preparation time

less than 10 mins

cooking time

Serves 2-4

By Kylie Kwong From Saturday Kitchen

A richly flavoured fried rice, deservingly titled 'delicious'. Kylie Kwong packs in the flavours to a simple dish.

Preparation method
1. Heat the peanut oil in a hot wok until the surface seems to shimmer

2. Pour the beaten eggs into the wok and cook for about one minute,
lightly scrambling them and rotating the wok to ensure even cooking.

3. When almost cooked through, carefully remove omelette from the

wok with a fish slice and drain on kitchen paper. Set aside.

4. 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.

5. Add the onion and stir fry for two minutes, or until lightly browned and

6. Add the bacon and stir fry for a further minute, or until lightly

7. Stir in the sugar and wine, then stir fry for 30 seconds. 8. 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.

9. Divide the rice between individual bowls and garnish with extra
spring onions.

10. Combine the light soy sauce and chilli in a small bowl and serve on

the side.