To avoid lumpy fried rice, the cooked
rice used should be cold and firm. Cook the day before and refrigerate, or
use leftover cooked rice. If this is not possible, use slightly less water
than usual when steaming, and as soon as the rice is cooked, spread it
over a baking tray or similar surface to hasten the cooling process.
Large onion, finely chopped
Spring onions (scallions), chopped
Garlic, finely chopped
Fresh ginger, finely grated
Small red chilies, seeded and finely chopped
Pork lion, finely chopped
Dried Chinese pork sausage, thinly sliced
Green beans, chopped
Carrots, cut into small cubes
Large red pepper (capsicum), cut into small cubes
Long-grain rice, steamed and cooled
Nuoc cham sauce
Salt, extra or to taste
Fresh coriander (cilantro) leaves for garnishing
Whisk the eggs and salt in a bowl until
frothy. Heat 1 tablespoon of the oil in a wok and swirl it around to
coat the sides. Pour in the egg and cook it gently over medium heat,
stirring regularly for 2 to 3 minutes, or until the egg is just cooked.
Remove the scrambled egg from the wok and set it aside.
Add 1 more tablespoon of oil to the wok
and, when hot, add the onion, spring onion , garlic, ginger and chili
and cook for 7 minutes. Stir regularly, or until the onion is soft and
golden, remove the onion mixture from the wok.
Add another tablespoon of oil and, when
hot, add the pork and sausage. Stir-fry for 3 to 4 minutes until meat is
Add the remaining oil to the wok and swirl
it to coat the sides, add the beans, carrot and red pepper. Stir-fry
over high heat for 1 minute.
Add the rice to the wok, toss it well to
coat it with the vegetables and oil. Stir-fry for 2 minutes. Return the
onion mixture and the meat mixture to the wok. Add nuoc cham sauce, soy
sauce, sugar and salt. Toss well for about 30 seconds until heated.
Lightly toss in the scrambled egg and
Tip : These spicy, dried sausages (lup
chiang) are available from Asian food stores. They will keep for up to 3
months in the refrigerator.