Chinese fried rice

• Ingredients

•  1 1/2 cups SunRice White Long Grain Rice
•  3 eggs
•  2 teaspoons sesame oil
•  3 teaspoons peanut oil
•  5 (30g each) dried Chinese pork sausages, thinly sliced (see note)
•  3 green onions, thinly sliced
•  2 garlic cloves, crushed
•  1 long red chilli, finely chopped
•  2 tablespoons salt-reduced soy sauce
•  1 tablespoon oyster sauce
•  1/2 cup frozen peas, thawed
•  1 long red chilli, deseeded, thinly sliced lengthways, to serve
• • Method
  1. Step 1
     Cook rice following absorption method on packet until tender. Line a baking tray with baking paper. Spread rice over prepared tray. Cool to room temperature. Cover and refrigerate for 3 hours.
  2. Step 2
     Combine eggs and half the sesame oil in a jug. Heat a wok over high heat. Add 1 teaspoon peanut oil. Swirl to coat. Add one-third of the egg mixture. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Thinly slice. Repeat twice with remaining peanut oil and egg mixture.
  3. Step 3
     Add sausage and onion to wok. Stir-fry for 2 to 3 minutes or until sausage has browned. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Add rice, soy sauce, oyster sauce, peas and remaining sesame oil. Stir-fry for 2 minutes or until heated through. Top with chilli. Serve.
     • Notes
     Dried Chinese pork sausage (lup chong) is available in the Asian section of supermarkets. You could use 175g rindless, shortcut bacon rashers, chopped, instead.