This is the Captain’s kind of dish. I knew it the moment I checked the ingredients.
You can never go wrong with Kylie.
Got the recipe from a newspaper while having my time off @ Gloria Jeans.
1/2 cup (80 ml) safflower or sunflower oil
1 small red onioin, finely diced
2 cm piece of ginger, finely diced
2-3 garlic cloves, finely diced
3 rindless bacon rashers, diced
2 tbsp brown sugar
2 tbsp shao hsing wine or dry sherry
2 cups streamed rice
3-4 spring onions finely sliced
1 bunch coriander stems only, finely sliced
1 tbsp tamari
1/4 tsp sesame oil
pinch salt flakes
1. Break eggs into a bowl and beat lightly. Heat half the oil in a wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of wok for 10 seconds before folding the egg mixture over onto itself with a spatula and lightly scrambling for about a minute until almost cooked through. Carefully remove omelet from wok with a spatula and drain on paper tower. Set aside.
2. Heat remaining oil in a wok and stir fry onion, ginger, garlic and bacon for 1 minute. Add sugar and stir fry for 30 seconds. Pour in wine and stir fry for one minute. Add rice to wok with spring onions, coriander, chilli, tamari, sesame oil and reserved omelet, using a spatula to break up the omelet into smaller pieces. Stir fry for 2 minutes or until everything is well combined and rice is heated through.
3. Transfer the fried rice to a bowl, sprinkle with pepper and salt.
Note to self: Double the recipe next time.