2 tbsp vegetable oil, plus 1 extra teaspoon
1 onion, diced
3 spring onions (scallions), finely sliced
4 garlic cloves, roughly chopped
2 Chinese sausages (lap cheong), thinly sliced
2 eggs, lightly whisked
3 cups cooked Jasmine rice*
1½ tbsp light soy sauce
1½ tbsp fish sauce
½ tsp ground white pepper
lime wedges to serve
cucumber slices to serve
Heat 2 tablespoons of the vegetable oil in a wok or large frying pan over high heat. Add the onion, spring onion and garlic and stir-fry for half a minute or until just softened. Add the Chinese sausage and stir-fry for a minute or until the sausage is just starting to char. Then push everything to one side. Pour the extra teaspoon of oil into the empty side. Then add the egg to the oil. Use a spatula to move the egg around so that it forms a thin omelette. Once the egg is almost set, break it up and mix it into the other ingredients. Add the rice, soy sauce, fish sauce and pepper. Stir-fry until well combined.
Serve with a lime wedge and cucumber slices on the side.