Another simple yet delicious supper which, made this way, is surprisingly healthy. Nick was taught to make this by his friend Clem who is from Malaysia, and when it comes to authenticity that’s good enough for me!
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.