1. Heat half the oil in a hot wok (or other appropriate pan), until surface seems to shimmer slightly. 2. Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through. 3. Carefully remove omelette from wok with a spatula and drain on paper towel. Set aside. 4. Heat remaining oil in the hot wok and stir-fry onion and ginger for 30 seconds. 5. Add chicken and stir-fry for 1 minute. 6. Stir in sugar and cook, stirring, for 20 seconds. 7. Add sherry (or wine) and stir-fry for a further 20 seconds. Toss in reserved omelette along with remaining ingredients, except cilantro and garnish. 8. Stir-fry, using a spatula to break up the egg into smaller pieces, for about 2 minutes or until will combined and rice is heated through. 9. Remove from heat and toss rice with cilantro. 10. Transfer rice to a bowl, garnish with green onions and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
