FRAGRANT FRIED RICE

SERVES 4, OR 8 AS PART OF A SHARED ASIAN BANQUET

This is lovely with a fried egg on top and chilli sauce for a simple meal. Fried rice goes with any stir-fry, curry or Asian salad.

2 tablespoons vegetable oil

½ red onion, thinly sliced

2 long spring onions (scallions), cut into 4 cm (1½ inch) lengths

2 fresh long red chillies, seeded and sliced

2 teaspoons finely chopped fresh ginger

2 garlic cloves, finely chopped

400 g (14 oz) cooked long-grain white rice, cold

30 ml (1 fl oz) Shaoxing rice wine or dry sherry

50 ml (1½ fl oz) yellow bean soy sauce

30 g (1 oz) caster (superfine) sugar

Heat a wok or large non-stick frying pan over high heat until hot. Add the oil and when it is very hot, add the onion and spring onion and stir-fry for 1 minute. Add the chilli and stir-fry for 30 seconds. Add the ginger and garlic and stir-fry for 30 seconds. Add the rice and stir-fry, mixing thoroughly and breaking up any clumps of rice. Add the Shaoxing, soy sauce and sugar. Continue to stir-fry until the seasoning is totally combined and the rice has no clumps. Serve.

NOTE: For best results use day-old rice, as freshly cooked rice tends to be too moist.