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1
Fry the egg, like a pancake.
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2
When cooled, dice; set aside.
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3
Heat up the wok with the vegetable oil.
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4
When a light haze forms over the oil, sprinkle the salt over the entire wok surface.
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5
Carefully add the onions and diced meat.
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6
Stir-fry for a minute.
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7
If using green onions, leave them out in this step.
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8
Add the cooled rice, mixing well, turning the rice over continually until all is heated through.
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9
Sprinkle soya sauce over the rice--mixing until the rice is all the same desired colour.
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10
Not too much soya as it is salty, and you don't want it black!
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11
Toss in cut up pre-cooked egg.
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12
Top with green onions.
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13
Options: Add mushrooms, peas, blanched diced carrots in step #2.
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14
For authentic Chinese version, using raw eggs, After frying the onions, meat, etc in step #2, break 2 raw eggs into the mixture, stir-frying until eggs are broken up and cooked.
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15
Then proceed to step #3.
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16
Add 2 tbsp curry powder in step #2 to spice it up!
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17
If using fresh uncooked meat, cook the meat in the hot oil in step #2 before adding the onions.
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18
The amount of veg and meat given is just a guideline.
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19
Adjust according to your taste.
