Egg Fried Rice

• temps total: 3 minutes

Ingrédients

2 tbsp oil

2 garlic cloves , minced

1/2 onion, finely chopped

120 g/4 oz bacon or ham, chopped (I like bacon, chunky bits better than thin slices)

1 - 1 1/2 cups frozen diced vegetables (I use peas, corn, carrots)

2 cups, packed, cooked white rice (must be day old refrigerated*)

2 - 3 eggs, whisked

1 green onion, finely sliced

Sauce - mix:

1 tbsp Chinese cooking wine, mirin or dry sherry (non alco – use ¼ cup chicken broth, will need to stir fry for a bit longer to evaporate)

1 tbsp Oyster Sauce

1 tbsp light soy sauce (or all purpose)

1/2 tsp sesame oil, recommended but optional

1/4 tsp white pepper

Instructions

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.

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”.

Toss through rice with green onion, serve and enjoy!

If not day old then fried rice will be sticky instead of fluffy