>>22759225I'm glad you asked. This is how I make it.
Make a mixture of soi sauce , oyster sauce, little bit of rice vinegar and just a hint of sesame oil. Put aside for later.
Cut up bacon or pork belly into cubes into small sized lardons. Cook em on slow to render the fat (it will get used for the rise instead of oil).
After the lardons are cooked put them on the side. Save 80% of the fat for later. With the 20% remaining fat scramble 3 eggs and optional 1-2 yolks for extra richness. When they are ready put them a side.
Put the fat back in the wok and cook/saute shallots or some kind of mild onion and the white parts of 4-5 spring onions (save the green part for later) and some carrots - everything should be diced up into cubes/bite size. Cook em for 4-5 minutes on moderate to low heat.
Turn up the heat to medium/medium high.
Take your 1 day old rice from the fridge 200/250grams ( fresh cooked rice would be too moist and will clump up ) and dump it in the wok, mix it with the veggies. Put the eggs back in the wok and mix it with the rice and everything. When you start to smell the rise getting toasty put the lardons/bacon back in the pan and pour the sauce mixture I mentioned at the beginning put on the rim of the wok so it can cook a bit before it hits the rise. Mix and stir everything together for a few minutes until everything is coated in the sauce. Last step is to put the green parts of the green onions at the last minute and stir again.
If you don't have a wok it can be done in a non stick pan but it should be big. Sometime in the next few weeks I'll make some egg fried rice and I'll make a thread with step by step instructions.
