Kylie Kwong's Delicious Fried Rice

My sister introduced me to this recipe earlier in the year and I've only made it a few times but I love it.  I've used left overs for the meat element (eg. roast pork, chicken or lamb) but this time I used bacon as per the recipe.  The only variation from the recipe is that I add a cup of frozen peas (as suggested by my sis - she also adds corn) when adding the rice, eggs and other bits to the pan.  It is a little time consuming chopping up all the ingredients, but well worth it!  I'm still on the induction hotplates so couldn't use a wok, but my new Scanpan worked perfectly.

1/3 cup peanut oil
4 large free range eggs, beaten
1 tbsp peanut oil, extra
1 1/2 tsp finely chopped ginger
4 garlic cloves, diced
1 medium brown onion, finely diced
1/2 cup roughly chopped rindless bacon rashes or Chinese sausage
1 tsp white sugar
2 tbsp shao hsing wine
5 cups cooked medium grain white rice
1 tbsp oyster sauce
1 cup finely sliced spring onion scallions
3 tsp Maggii Seasoning
1/4 tsp sesame oil
2 finely sliced on the diagonal spring onions scallions
1/4 cup light soy sauce
1/2 large red chilli finely sliced on the diagonal

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 with a fish slice and drain on kitchen paper.  Set aside.
Wipe out wok with kitchen paper, 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.
Add bacon and stir-fry for a further minute, or until lightly browned.
Stir in sugar and wine, then stir-fry for 30 seconds.
Finally, add rice, reserved omelette, oyster sauce, spring onions, Maggi seasoning and sesame oil.
Stir-fry for 3 minutes, or until rice is heated through.
Roughly chop omelette 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.
Serve as a simple supper for 2-4, or as part of a banquet for 6. 


Kylie Kwong, Kylie Kwong: Heart and Soul  
http://www.lifestylefood.com.au/recipes/print.aspx?RecipeID=585

My new Scanpan!

Finished fried rice - plenty for 4 pax