• 4 cups cold cooked rice
• 4 tbsp cooking oil or as needed
• 400g pork stir fry strips
• 2 tbs hoisin sauce
• 2 eggs, lightly beaten
• 4 Garlic Cloves, diced
• 1 medium brown onion, finely sliced
• 1 cup shredded cabbage
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tablespoons shao hsing wine a.k.a Chinese cooking wine
• ¼ teaspoon Sesame Oil
• Salt and pepper, to taste
• ½ large Red chilli or ¼ red capsicium, finely sliced
• ½ cup spring onion, finely sliced
1.Place the pork, hoisin sauce in a medium ceramic bowl and toss well to coat the pork. Set aside for 10 minutes to marinate.
2.Lightly beat the eggs with the salt and pepper. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and set aside. Clean out wok with kitchen paper.
3.Heat 2 tablespoons oil in the pan on medium-high to high heat. Stir-fry garlic for 1 minute, or until very aromatic, add onion and stir-fry for 2 minutes, or until lightly browned and tender.
4.Add pork and stir-fry for a further minute and add shredded cabbage, mix well. Stir in shao shing wine.
5.Finally, add rice, reserved omelette, oyster sauce or soy sauce, salt, pepper, spring onions and sesame oil.
6.Stir fry, mix well until the rice is heated. Roughly chop to omelette into smaller pieces as you stir.
7.Just before you remove the fried rice from wok stir in thinly slice red capsicums or red chili.