| Preparation time: 20 minutes | | | | 4 cups (740 g/1 1/2lb) cold cooked jasmine rice |
| Total cooking time: 12 minutes | | | | 1-2 teaspoons seasoning sauce |
| Serves: 4 | | | | 1/3 cup (20 g/3/4 oz.) chopped corianderonion |
| Ingredients for savoury rice: | | | | flakes, to garnish |
| 2 tablespoons ghee (see Note) or oil | | | | Directions for savoury rice: |
| 1 onion, finely chopped | | | | 1. When you want to start cooking savoury rice, |
| 1/2 red capsicum, finely chopped | | | | keep in mind these guidelines. First heat the wok |
| 10 spring onions, thinly sliced | | | | until it becomes hot, then add the ghee and swirl |
| 2-3 small red chillies, seeded and finely chopped | | | | it around to coat the side. Then stir-fry the onion, |
| 2-3 cloves garlic, finely chopped | | | | the capsicum, the spring onion, the chilli, the garlic |
| 1 tablespoon grated fresh ginger | | | | and the ginger over medium-high heat for about |
| 125 g (4 oz.) Chinese barbecued pork, finely | | | | 2-3 minutes or so, or until the vegetables are |
| chopped | | | | cooked but not brown. Then add the barbecued |
| 6 eggs, lightly beaten | | | | pork and toss to combine. |