4 free-range eggs
⅓ cup vegetable oil
1 small red onion, finely diced
1 tsp diced ginger
1 tsp diced garlic
2 tbsp finely sliced coriander roots and stems
2 rindless bacon rashers, finely diced
2 tbsp shao hsing wine, or dry sherry
4 cups steamed rice
⅔ cup finely sliced spring onions
1-2 tbsp light soy sauce
¼ tsp sesame oil
coriander leaf to garnish
Borrowed from Kylie Kwong @ goodfood
Preparation time: 1 hour
Break eggs into a bowl and beat lightly. Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into the wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about one minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on paper towel. Set aside.
Heat remaining oil in the hot wok and stir fry onion, ginger, garlic, coriander roots, stems and bacon for one minute. Pour in wine or sherry and stir fry for one minute.
Add rice to the wok with spring onions, soy sauce, sesame oil and reserved omelette and stir fry for two minutes or until well combined and rice is heated through. Use a spatula to break up the omelette into smaller pieces while cooking. Transfer rice to a bowl and serve garnished with coriander.