1/2 cup safflower or sunflower oil
1 small red onion, finely diced
2 cm piece of ginger, finely diced
3 garlic cloves, finely diced
3 rindless bacon rashers
2 tsp brown sugar
2 Tbs Shao Hsing Wine, or dry sherry
2 cups steamed rice
4 spring onions, finely sliced
1 bunch coriander, stems only, finely sliced
1 long red chilli, finely sliced
2 Tbs tamari
1/4 tsp sesame oil
Pinch salt flakes
Break eggs into a bowl and beat lightly. Heat half the oil in a wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of wok for 10 seconds before folding the egg mixture over onto itself with a spatula and lightly scrambling for about a minute until almost cooked through. Carefully remove omelette from wok with a spatula and drain on paper towel. Set aside.
Heat remaining oil in a hot wok and stir-fry onion, ginger, garlic and bacon for 1 minute. Add sugar and stir-fry for 30 seconds. Pour in wine and stir-fry for one minute. Add rice to wok with spring onions, coriander, chilli, tamari, sesame oil and reserved omelette, using a spatula to break up the omelette into smaller pieces. Stir-fry for 2 minutes or until everything is well combined and rice is heated through.
Transfer the fried rice to a bowl, sprinkle with pepper and salt and serve.