Serves 4

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.