Ingredients
Serves 2-4
1/3 cup peanut oil
3 large free-range eggs, beaten
1 tablespoon peanut oil, extra
1½ tablespoons finely chopped ginger
4 garlic cloves, diced
1 medium-sized brown onion, finely diced
1 cup roughly chopped red roast pork (from Chinese restaurant)
1 teaspoon white sugar
2 tablespoons Shao Hsing wine or dry sherry
4 cups cooked long-grain white rice
1 tablespoon oyster sauce
1 cup finely sliced spring onions (scallions)
¼ cup frozen green peas
3 tablespoons soy sauce
¼ teaspoon sesame oil
2 spring onions, finely sliced on the diagonal
¼ cup light soy sauce
½ large red chilli, finely sliced on the diagonal
Method
Heat oil in a hot wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitchen paper. Set aside.
Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic. Add onion and stir-fry for 2 minutes, or until lightly browned and tender. Add red roasted pork 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, oyster sauce, spring onions, peas, Maggi seasoning 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. Combine soy sauce and chilli in a small bowl and serve on the side.