Ingredients
• 1 1/2 cups long-grain white rice
• 3 eggs
• 2 teaspoons sesame oil
• 3 teaspoons peanut oil
• 5 (30g each) dried Chinese pork sausages, thinly sliced (see note)
• 3 green onions, thinly sliced
• 2 garlic cloves, crushed
• 1 long red chilli, finely chopped
• 2 tablespoons salt-reduced soy sauce
• 1 tablespoon oyster sauce
• 1/2 cup frozen peas, thawed
• 1 long red chilli, deseeded, thinly sliced lengthways, to serve
Method
1. Cook rice following absorption method on packet until tender. Line a baking tray with baking paper. Spread rice over prepared tray. Cool to room temperature. Cover and refrigerate for 3 hours.
2. Combine eggs and half the sesame oil in a jug. Heat a wok over high heat. Add 1 teaspoon peanut oil. Swirl to coat. Add one-third of the egg mixture. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Thinly slice. Repeat twice with remaining peanut oil and egg mixture.
3. Add sausage and onion to wok. Stir-fry for 2 to 3 minutes or until sausage has browned. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Add rice, soy sauce, oyster sauce, peas and remaining sesame oil. Stir-fry for 2 minutes or until heated through. Top with chilli. Serve.
