Our Karen H does Kylie Kwong

Delicious Fried Rice

1/3 cup peanut oil
4 large free-range eggs, beaten
1 tablespoons peanut oil, extra
1 1/2tablespoons finely chopped ginger
4 garlic cloves
1 medium-sized brown onion, finely diced
½ cup roughly chopped rindless bacon rashers or Chinese sausage
1 teaspoon white sugar
2 tablespoons shao sing wine
5 cups cooked medium-grain rice
1 tablespoon oyster sauce
1 cup finely sliced spring onions
3 tablespoons Maggi seasoning
¼ teaspoon sesame oil
2 spring onions, finely sliced on the diagonal
¼ light soy sauce
½ large red chilli, finely sliced on the diagonal

Heat oil in a hot wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and cook for about 1 minute.
Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitchen paper. Set aside.

Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic. Add onion and stir-fry for 2 minutes, or until lightly browned and tender. Add bacon and stir-fry for a further minute, or until lightly browned. Stir in sugar and wine, then stir-fry for 30 seconds. Finally, add rice, reserved omelette, oyster sauce, spring onions, Maggi seasoning and sesame oil. Stir-fry for 3 minutes, or until rice is heated through. Roughly chop omelette into smaller pieces as you stir.
Divide rice between individual bowls and garnish with extra spring onions. Combine soy sauce and chilli in a small bowl and serve on the side.