Fried rice

makes 3 serves

can use bacon or any leftover meat

can use leftover rice, or cook it earlier in the day and spread it on a tray to cool and dry out.

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  1. Whisk together the soy sauce, oyster sauce, sugar and sesame oil. Put aside until everything else is cooked.
  2. Heat 1 tablespoon of vegetable oil in a fry pan on medium-high heat. Add the bacon and cook for 4-5 minutes until crisp and golden. Don’t rush it. That rendered bacon fat is your built-in flavour booster. Add fine diced carrot and cook until just starting to soften (keep the crunch). If using other leftover meat, add it now for a few minutes to heat through.
  3. Push the bacon mix to one side and add the garlic to the hot fat. Stir-fry for 10 seconds until fragrant. You want aroma, not colour.
  4. Turn the heat right up to high and add the cold rice. Break up any clumps and toss it through the bacon and garlic. Stir-fry for 2-3 minutes until hot and lightly toasted. This is where that beautiful wok hei starts to develop.
  5. Pour in the stir-fry sauce and toss well so every grain is coated and glossy. You’ll smell the caramelisation almost instantly.
  6. Add the peas and spring onions. Stir-fry 1 minute more until the peas are bright and everything’s heated through. Remove from the heat.
  7. In a separate pan, heat 2 tablespoons of vegetable oil over medium-high heat. Crack in both eggs and fry until the edges are lacy and golden crisp. Gently flip each egg and cook for a few seconds more to create an over-easy egg. The yolks should still be runny.
  8. serve egg on top of rice