Ingredients:
2 tablespoons ghee (see Note) or oil
1 onion, finely chopped
1/2 red capsicum, finely chopped
10 spring onions, thinly sliced
2-3 small red chillies, seeded and finely chopped
2-3 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
125 g (4 oz.) Chinese barbecued pork, finely chopped
6 eggs, lightly beaten
4 cups (740 g/1 1/2lb) cold cooked jasmine rice
1-2 teaspoons seasoning sauce
1/3 cup (20 g/3/4 oz.) chopped coriander
onion flakes, to garnish

Method:
heat the wok until it becomes hot, then add the ghee and swirl it around to coat the side.

Then stir-fry the onion, the capsicum, the spring onion, the chilli, the garlic and the ginger over medium-high heat for about 2-3 minutes or so, or until the vegetables are cooked but not brown. Then add the barbecued pork and toss to combine.

Reduce the heat, then pour in the beaten eggs. Season well with salt and pepper.

Gently stir the egg mixture until k is creamy and almost set. Then add the rice and gently stir-fry to incorporate all the ingredients and heat the mixture through.

sprinkle with the seasoning sauce and stir in the coriander. Serve the savoury rice as quickly as it is done, sprinkled with onion flakes.

Savoury Rice and Egg Recipe