Ingredients

• 5 cups cooked long grain White Rice (1.5 cups uncooked)
• 2 tablespoons Peanut Oil
• 4 large Free Range Eggs beaten
• 4 Garlic Cloves diced
• 1 medium brown onion finely diced
• ½ cup roughly chopped rindless Bacon rashes or other meat
• 1 teaspoon white sugar
• 2 tablespoons shao hsing wine
• 1 tablespoon Oyster sauce
• 3 teaspoons Soy sauce
• ¼ teaspoon Sesame Oil
• 3 small eschallots, sliced
• 1 cup peas, cooked
• Any other vegies of your choice, such as spinach, spouts etc.

Method

• Heat 1 tablespoon oil in a hot wok, pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking. Set aside
• Add extra oil and stir-fry and onion for 2 minutes, or until lightly browned and tender.
• Add bacon and garlic 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, peas, oyster sauce, spring onions, soy sauce 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.