If you want to serve it as a main course (as I often do) rather than an accompaniment to stirfries or a curry, you can add shredded pork or chicken, peas, shrimps, anything you fancy really.
One tip: make sure your wok is truly non-stick, that way hardly any oil is required and the washing up isn’t a complete bitch!
Ingredients (makes enough for three as a main course, four to five as a side dish)
- 3 large free range eggs
- Approximately 500-600gms cooked and cooled rice- made the day before if possible
- 1 medium white onion finely chopped
- 3 spring onions finely chopped
- Approx 2 tbsp light soy sauce
- Approx 3 tbsp oyster sauce
- 1 tbsp vegetable oil
Method
- Warm the oil in the wok over a medium heat. Add the white onion and sweat it for a few mins- you want it to soften not brown, so if it starts to catch, turn down the heat a little.
- Add the spring onion and fry for a further minute then add the rice and cook, stirring frequently for about five minutes. The rice needs to be piping hot.
- Stir in the soy and oyster sauces and mix well until all the rice is coated, then crack in the eggs.
- Keep stirring the mixture and scraping round the bottom of the pan. It will take about 3-4 minutes for the eggs to set- the rice will look dry once it’s ready.
- Taste and adjust the seasoning if necessary by adding a little more soy or oyster sauce before serving.
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