Classic brown fried rice

Ingredients

Olive oil, 1.5 teaspoon(s)
Eggs, raw, 2 50g egg(s), lightly beaten
Ginger, fresh, 1 teaspoon(s), finely chopped
Garlic, 1 clove(s), crushed
Onion, any type, 1 cup(s) (chopped)
Leg ham, lean, 60 g
Dry sherry, 2 teaspoon(s), or Chinese cooking wine
Raw sugar, 1 teaspoon(s)
Sun Rice Medium Grain Brown Rice in 90 Seconds, 1 serve(s) (1/2 pouch per serve)
Soy sauce, light, 3 teaspoon(s)
Spring onion, 3 medium onion(s), sliced on an angle
White pepper, ground, 1 pinch(s)

Cooking instructions

Heat half a teaspoon oil in a non-stick wok. Pour in the eggs and cook for about 1 minute, swirling gently to ensure even cooking. When the egg is almost cooked, take the wok off the heat and carefully remove the egg using an egg flip or fish slice. Roll the egg and slice into rounds; set aside and keep warm.

Wipe the wok with several sheets of paper towel, being careful not to burn your fingers. Return it to the heat, add 1 teaspoon of oil and stir-fry the ginger, garlic and onion for 2 minutes. Add the wine, ham and sugar and cook, stirring, for about 2 minutes or until the mixture is lightly browned.

Add the rice and stir-fry until well combined. Add soy sauce and half the spring onions and stir to combine. Transfer the rice to a large serving plate or separate bowls and garnish with the reserved egg, remaining spring onions and white pepper. Serve with lime wedges.

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