Ingredients

The following ingredients have 4 Servings
  • 3 eggs
  • 80 ml safflower or sunflower oil (⅓ cup)
  • 1 small onion, raw, cooked or pickled, finely chopped
  • 10 gm ginger (about 2cm), finely chopped
  • 2-3 garlic cloves, raw or cooked, finely chopped
  • 120 gm leftover Christmas meats, roughly chopped (either leg ham, Chinese BBQ pork, roast duck, chicken or all of the above) (1 cup)
  • 7-8 leftover cooked prawns, peeled, roughly chopped
  • 2 tsp brown sugar
  • 2 tbsp leftover red or white wine
  • 200 gm leftover steamed white rice (2 cups)
  • 3-4 spring onions, thinly sliced
  • 1 long red chilli, thinly sliced, or 2 tbsp leftover chilli sauce
  • 2 tbsp light soy sauce or tamari
  • ¼ tsp sesame oil

Instruction

  • Break eggs into a bowl and beat lightly. Heat half the oil in a wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of wok for 10 seconds before folding the egg mixture over onto itself with a spatula and lightly scrambling until almost cooked through (1 minute). Carefully remove omelette from wok with a spatula and drain on paper towel. Set aside.
  • Heat remaining oil in a hot wok and stir-fry onion, ginger, garlic, leftover meat and prawns until fragrant (1 minute). Add sugar and stir-fry for 30 seconds. Pour in wine and stir-fry for 1 minute. Add rice to wok with spring onions, fresh herbs, chilli, tamari, sesame oil and reserved omelette, using a spatula to break up the omelette into smaller pieces. Stir-fry until everything is well combined and rice is heated through (2 minutes). Transfer the fried rice to a bowl, season to taste and serve.