Fried rice with eggs, ginger and lap cheong
Fried rice can be, at its best, a spectacular dish or, at its worst, an unappetising and oily offering. Forget the latter. When cooked well, fried rice is slightly crispy, seasoned with ginger, garlic and containing fresh vegetables, chicken, seafood, slices of omelette, tofu - whatever you choose with splashes of sesame and soy.
|½ cup||Vegetable oil|
|4||Eggs, lightly beaten|
|3 tsp||Ginger, peeled and chopped|
|1 cup||Lap cheong, finely sliced (see Glossary)|
|1½ Tbsp||Shaoxing wine|
|1 tsp||Caster sugar|
|4 cups||Long grain rice, pre-cooked and cold|
|2½ Tbsp||Soy sauce|
|1 tsp||Sesame oil|
|⅓ cup||Spring onion, sliced|
|1 dash||Oyster sauce|
|1 handful||Fresh coriander|
- Heat a wok. Pour in half the oil. When the oil begins to shimmer, add the eggs.
- Gently cook for 1 minute then remove and let drain on paper towels. When cool, slice.
- Add the remaining oil to the wok. Stir fry the ginger and onion for a few minutes until soft. Add the sausage and stir-fry for a further 3 minutes.
- Add the wine and sugar, continue cooking for 2 minutes. Add the rice and toss with a spoon while adding the soy, sesame oil and spring onions. Cook until golden then add the slices of egg and spoon into bowls. Serve with oyster sauce and coriander.