Fried rice can be made quickly, is absolutely delicious and is something that everyone should be able to make. There is absolutely nothing to it and it’s just a matter of getting the ingredients right to change a mundane meal into an exceptional one. The Northern Chinese version of fried rice is rich and is a meal in itself, unlike the Southern Chinese version of the dish. Today’s recipe is just the thing to make on those days when you’ve had a good lunch but still want to eat something when you get home and it can easily be made using whatever you have left in the fridge using these basics.

Ingredients

• 800 g medium-grain white rice, cooked
• 1 medium red onion, finely diced
• 115 g sliced spring onions
• 75 ml peanut oil, plus 1 tbsp extra
• 4 large free-range eggs, beaten
• 1½ tbsp finely chopped ginger
• 4 garlic cloves, crushed and then diced
• 125 g strips of rindless bacon, roughly chopped
• 1 tsp white sugar
• 2 tbsp Chinese rice wine
• 1 tbsp oyster sauce
• 3 tsp soy sauce
• ¼ tsp sesame oil
• 2 spring onions, finely sliced on the diagonal
• 60 ml light soy sauce
• 1 small red chili, finely sliced on the diagonal
• 1 whole lemon, zest only

Method

• Heat the peanut oil in a hot wok until almost smoking hot and then pour the beaten eggs into the wok and fry for about a minute, lightly scrambling them and rotating the wok to ensure even cooking.
• When almost cooked through, carefully remove omelette from the wok and drain on kitchen paper, then setting aside.
• After cleaning the wok, pour in the rest of the peanut oil and stir-fry the ginger, the zest and the garlic for while until you notice the aroma.
• Add the onions and stir fry for a couple of minutes until soft and translucent and then add the bacon and stir fry that for another minute until lightly browned.
• Stir in the sugar and the wine and then stir fry for another 30 seconds.
• Add the rice, the reserved omelette, the oyster sauce, the spring onion, the soy sauce and the sesame oil ans sir-fry for about three minutes until the rice is heated through. Break the omelette into smaller pieces as you stir.
• Divide the rice between individual bowls and garnish with extra spring onions.
• Combine the light soy sauce and chili in a small bowl and serve on the side.