Chinese-style Fried Rice

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: Fried Rice

* 6 free-range eggs * 2/3 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 * 1 1/3 cups finely shredded Chinese cabbage leaves

Directions: Fried Rice

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. Add onion and stir-fry for 30 seconds. 3. 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 1 1/2 minutes or until almost cooked through. 4. Add rice and extra soy sauce and stir-fry for about 1 1/2 minutes, using a spatula to break up the egg into smaller pieces. 5. Lastly, toss in cabbage and stir-fry for 20 seconds or until well combined and rice is heated through.

6. Transfer rice to a platter and serve.

From Tmp, a Wikia wiki.

From Recipes Wiki, a Wikia wiki.