| Instructions |
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| 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.
Source : Kylie Kwong "Heart and Soul" |
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Recipe
-1/3 cup Peanut Oil
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4 large Free Range Eggs (Beaten)
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1 tablespoon Peanut Oil (Extra)
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1½ teaspoons Finely Chopped Ginger
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4 Garlic Cloves (Diced)
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1 medium Brown Onion (Finely Diced)
- ½ cup Roughly Chopped Rindless Bacon (Rashes Or Chinese Sausage)
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1 teaspoon White Sugar
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2 tablespoons Shao Hsing Wine
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5 cups Cooked Medium Grain White Rice
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1 tablespoon Oyster Sauce
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1 cup Finely Sliced Spring Onion (Scallions)
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3 teaspoons Maggi Seasoning
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¼ teaspoon Sesame Oil
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2 finely sliced on the diagonal Spring Onions (Scallions)
- ¼ cup Light Soy Sauce
- ½ large Red Chilli (Finely Sliced On The Diagonal)
SERVES : Supper 2 – 4, or as part of a banquet for 6.
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Kylie Kwong (born 1969 in Australia), is a prominent Australian television chef, author, television presenter and restaurateur.
As a fifth generation Australasian, she learned the art and fundamentals of Cantonese cooking, by her mother's side....