Chinese-style Fried Rice

Description
Serve as a meal for 4 or as part of a banquet for 4–6. Only use the freshest eggs for this. By scrambling the eggs first, you retain the very best qualities of the eggs – fluffy, light texture and vibrant yellow hue. This is delicious served with some freshly sliced chilli.

Ingredients

 * 6 free-range eggs
 * ⅔ cup finely sliced spring onions (scallions)
 * 2 tablespoons light soy sauce
 * 1 tablespoon finely diced ginger
 * 2 tablespoons vegetable oil
 * 1 small red onion, finely diced
 * 4 cups steamed rice
 * 1 tablespoon light soy sauce, extra
 * 1⅓ cups finely shredded Chinese cabbage leaves

Directions

 * 1) Place eggs in a bowl with spring onions, soy sauce and ginger and lightly beat with a fork to combine.
 * 2) Heat oil in a hot wok until surface seems to shimmer slightly.
 * 3) Add onion and stir-fry for 30 seconds.
 * 4) Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1½ minutes or until almost cooked through.
 * 5) Add rice and extra soy sauce and stir-fry for about 1½ minutes, using a spatula to break up the egg into smaller pieces.
 * 6) Lastly, toss in cabbage and stir-fry for 20 seconds or until well combined and rice is heated through.
 * 7) Transfer rice to a platter and serve.