Prep 5 mins
Cook 10 mins
Just like we had in Vietnam recently!
- 3 eggs
- 14.78 ml fish sauce
- sesame oil
- 14.79 ml sesame oil
- 14.79 ml vegetable oil
- 6 garlic cloves, minced
- 473.18 ml cooked rice, day old is best
- 14.78 ml oyster sauce
- Beat eggs and fish sauce together, heat a wok and drizzle with sesame oil. Add the eggs and turn over the cooked egg-the raw stuff will flood to the outside. Keep cooking until you basically have an omellete shape of just cooked egg. Remove from the wok and set aside.
- Heat wok to hot, and add the tablespoon of sesame and the tablespoon of vegetable oil.Add the garlic and cook sir frying until opaque-don't burn it. Add the rice and toss over a high heat for a few minutes, then add the egg omlette breaking it up gently as you toss it through the rice. When the whole lot is hot, add the oyster sauce, toss through and serve.
Aussie Swap #74: YUM!! This is one of the ultimate, flavorful comfort foods!! I love the garlicly flavor of the rice - just the best fried rice I have ever had!
I cut down the amount of fish sauce, used some soy sauce, and cut down a bit of the oyster sauce. My family loved it - a keeper. Thanks, Jan.