4 free-range eggs
⅓ cup vegetable oil
1 small red onion, finely diced
1 tsp diced ginger
1 tsp diced garlic
2 rindless bacon rashers, finely diced
2 tbsp rice wine
4 cups steamed rice
⅔ cup finely sliced spring onions
1-2 tbsp light soy sauce
¼ tsp sesame oil
1.Crack the eggs into a bowl and beat them lightly. Heat half the oil in a pan until it slightly simmers. Pour the beaten eggs into the pan and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula. Do so for a minute. Carefully remove the omelette from pan with a spatula and leave it on some paper towels to drain.
2.Heat the remaining oil in pan and stir fry the onions, ginger, garlic, and bacon for one minute. Pour the rice wine in and stir fry for a minute.
3.Add rice to the wok with spring onions, soy sauce, sesame oil and reserved omelette and stir fry for two minutes or until well combined and rice is heated through. Use a spatula to break up the omelette into smaller pieces while cooking. Transfer rice to a bowl and serve garnished with coriander.