Egg Fried Rice by Kylie Kwong

Ingredients

6 Free Range Eggs
0.6 packet finely sliced spring onion scallions
2 tablespoons light soy sauce
1 tablespoon finely diced Ginger
2 tablespoons vegetable oil
1 small Red Onion finely diced
4 cups steamed Rice
1 tablespoon light soy sauce extra
1.3 cups finely shredded leaves Chinese cabbages

Directions

Place eggs in a bowl with spring onions, soy sauce and ginger and lightly beat with a fork to combine. Heat oil in a hot wok until surface seems to shimmer slightly. Add onion and stir-fry for 30 seconds.

Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 1/2 minutes or until almost cooked through.

Add rice and extra soy sauce and stir-fry for about 1 1/2 minutes, using a spatula to break up the egg into smaller pieces. Lastly, toss in cabbage and stir-fry for 20 seconds or until well combined and rice is heated through. Transfer rice to a platter and serve.