4 free-range eggs
⅓ cup vegetable oil
1 small red onion, finely diced
1 tsp diced ginger
1 tsp diced garlic
2 tbsp finely sliced coriander roots and stems
2 rindless bacon rashers, finely diced
2 tbsp shao hsing wine, or dry sherry
4 cups steamed rice
⅔ cup finely sliced spring onions
1-2 tbsp light soy sauce
¼ tsp sesame oil
coriander leaf to garnish (optional)
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