Dan Chao Fan 蛋炒飯 (Egg Fried Rice)

  • 5 cups cooked white rice
  • 2 eggs, beaten
  • 4 stalks spring onions, cut into 1 cm (3/8") lengths
  • Pinch salt
  • Pinch pepper
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, lightly crushed
  • 150 g (5 oz) lean pork, julienned
  • 2 cups cabbage, chopped into small pieces 
  • 1/2 cup carrot, finely sliced
  • 1/3 cup chicken stock 
  • 4 tablespoons soy sauce

  1. Break rice into individual grains with your hands and put aside.
  2. Beat eggs. Add 1/4 of spring onions, salt and pepper. Mix well. Heat a frying pan to a medium heat and smear with oil. Make an omelette. Slice into small pieces and set aside.
  3. Heat rest of oil in wok at a very low heat. Add garlic and fry for a minute until oil is fully garlic-flavoured - do not brown garlic. Remove garlic but leave as much oil in wok as possible.
  4. Bring wok to full heat. Add pork, stirring rapidly for 30 seconds. One by one add cabbage, carrots, and spring onions while stirring. Add stock and soy sauce. Return garlic to wok. Cook vegetables for no more than a few minutes.
  5. Add rice and stir everything together for a few minutes until rice is hot. If rice starts to stick to wok, reduce heat. Add omelette and cook for a minute more before serving on a plate.