Ingredients
The following ingredients have 3 Servings
- 2 tbsp oil
- 1/2 onion (, finely chopped)
- 2 garlic cloves (, minced)
- 120 g/4 oz bacon (, chopped (optional, or use ham))
- 1 - 1 1/2 cups diced vegetables (, frozen or fresh (Note 1))
- 2 cups (packed) cooked day old white rice ((refrigerated or frozen defrosted, Note 2))
- 3 eggs, whisked
- 3/4 cup green onions (, (shallots / scallions) sliced)
- 1 tbsp Chinese cooking wine ((sub Mirin, cooking sake or dry sherry) (Note 4))
- 1 tbsp Oyster Sauce
- 1 tbsp light soy sauce ((or all purpose) (Note 5))
- 1 tsp sesame oil (, optional)
- 1/4 tsp white pepper
Instruction
- Heat oil - Heat about 1 1/2 tbsp oil in a wok or 2 tbsp oil in a skillet over high heat until smoking.
- Add onion, garlic and bacon. Cook until bacon is light golden - about 1 1/2 minutes.
- Add vegetables (still frozen is fine). Cook for 2 minutes so they defrost and water evaporates.
- Add rice and Sauce ingredients. Cook for 1 1/2 minutes until liquid evaporates.
- Scramble egg - Shove rice to the side of the wok / skillet. Add 1/2 tbsp oil into the cleared space, shift wok so the heat is centred over the cleared space. Pour in egg then scramble - cook it through properly, don't "soft scramble".
- Serve - Add green onion then stir the egg into the rice. Remove from heat and serve immediately!
