1/2 cup vegetable oil
4 eggs, lightly beaten
3 tsp ginger, peeled and chopped
1/2 cup onion, sliced
1 cup lup cheong sausage, finely sliced
1 1/2 Tbsp shao hsing wine
1 tsp caster sugar
4 cups cooked cold long grain rice
2 1/2 Tbsp soy sauce
1 tsp sesame oil
1/3 cup spring onions, sliced
Oyster sauce and fresh coriander to serve.
1 Heat a wok. Pour in half the oil. When the oil begins to shimmer, add the eggs.
2 Gently cook for 1 minute then remove and let drain on paper towels. When cool, slice.
3 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.
4 Add the wine and sugar, continue cooking for 2 min. Add the rice and toss with a spoon while adding the soy, sesame and spring onions. Cook until golden then add the slices of egg and spoon into bowls. Serve with oyster sauce and coriander.By Amanda Laird Email Amanda