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Ingredients
- 1/2 cup vegetable oil
- 2 organic eggs
- 2 chorizos, sliced
- 1/4 packet Chinese pickled cabbage
- 1/4 packet Chinese salted radish
- 1 handful freshly shelled peas
- 1/2 red onion, sliced
- 1 clove garlic finely chopped
- 4 fresh shiitake mushrooms
- 60ml Chinese cooking wine
- 125ml chicken stock
- 50ml mushroom soy sauce*
- 2 cups cooked jasmine rice
- 100ml oyster sauce
- Pepper
- 250g bean sprouts
- Pinch of crispy eschalots
- *From Asian shops
Method
Heat the oil in a wok or frying pan. Lightly whisk the eggs and add to oil. Cook quickly and remove egg, set aside. Add chorizo and all vegetables and fry quickly before adding wine, stock and soy. Stir-fry for one minute. Add rice and oyster sauce and mix through vegetables. Push the rice around the pan until there are no lumps. Fold through the egg and season with pepper. Garnish with sprouts and eschallots.
Feeds two hungry children
