Ingredients

2 tbsp groundnut (peanut) oil

2 tbsp coarsely chopped garlic

1 small onion, finely chopped

2 tsp finely chopped fresh ginger

400ml/14fl oz long-grain white rice

1 tsp sugar

2 tbsp vegetarian oyster sauce

1 tbsp chilli bean sauce

1 tbsp dark soy sauce

freshly ground black pepper

2 eggs

2 tsp sesame oil

1 tsp salt

To garnish

1 tbsp groundnut (peanut) oil

2 eggs

3 tbsp finely chopped spring onions

handful fresh coriander sprigs

Method

At least two hours in advance, or even the night before, steam-cook the rice. Allow it to cool by spreading it on a baking sheet. When it is cool, cover and refrigerate.

Combine the eggs with the sesame oil, half the salt and some freshly ground black pepper, then set aside.

Heat a wok or large frying-pan over a high heat. Add the oil and, when it is very hot and slightly smoking, add the garlic, onion, ginger, the remaining salt and some black pepper. Stir-fry for two minutes.

Add the rice and stir-fry for three minutes. Next, add the sugar, vegetarian oyster sauce, chilli bean sauce and soy sauce and stir-fry for two minutes.

Add the egg mixture and stir-fry for another minute. Turn on to a platter. Finally, make the garnish. Wipe the wok clean with kitchen paper and reheat it. When hot, add the oil.

When it is hot and slightly smoking, fry the eggs.

Using a slotted spoon, place the cooked eggs on top of the rice and sprinkle with the spring onions and coriander.

Serve at once.

Cooks Comments and Tips

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